Management of rheological properties of crumb of bakery products made of wheat flour

The relevance of the work is due to the need to regulate the structural and mechanical properties of the crumb of bakery products against the background of increased production and requirements for stable product quality during the shelf life. In this study, changes in the rheological characteristics of wheat bread crumb were studied during 108 hours of storage, starting 12 hours after baking and continuing with an interval of 24 hours. The experimental part included regulation of the state of carbohydrate-amylase and protein-proteinase complexes of wheat flour by adding wheat malt and dry gluten. It has been established that the use of these prescription components makes it possible to slow down the processes of starch retrogradation, lead-ing to an increase in the hardness of the crumb and the rate of its hardening. The results obtained demonstrate the possibility of controlling the rheological properties of wheat bread crumb by adjusting the formulation of products using only natural ingredients, as a result of which the economic costs of production decrease and the quality of finished products increases.