The impact of factors on the physical nature of the processes on the rate of bread staling

The possibility of using different methods of influence to improve the quality and persistence of bakery products. The quality of bread and bakery products, which are highly labile products during storage is significantly reduced. Loss of fresh bread and bakery products - is the result of complex biochemical, physical, chemical and colloidal processes that are linked to changes in proteins and carbohydrates, as well as reduce weight due to loss of moisture and volatile matter. The results of these processes are associated with the loss of softness and elasticity of the crumb, increase its friability, loss of taste and fragrance products, which generally determines the loss of consumer product value. Costs for bread is 24 hours, it is believed that during that time capable to keep the bread fresh product attributes. Since it is the freshness factor determining consumer preferences for bread, the increase in terms of sales and storage of grain is a priority task for the baking industry. The need to study the process of staling, the factors determining them, and find ways to preserve the freshness of bread determines the relevance of this work. One possible way to improve the quality and persistence of bread and bakery products is the use of activated water, which are devoted to research data. The article presents the results of the influence of water, activated by various physical and chemical methods, the quality of semi-finished and finished products. The effect of activated water on the process of baking, as well as a change in the basic indicators of the quality of grain during storage.