An organoleptic evaluation is carried out to establish the compliance of the organoleptic indicators of product quality with the requirements of regulatory and technical documentation. Organoleptic assessment is carried out to determine the indicators of appearance, color, taste, aroma, texture, etc. through the senses. A tasting committee of at least five people is created on the basis of the selection of tasters, taking into account their individual sensitivity and ability to establish specific differences in color, taste, smell, aroma.

With the organoleptic method, the quality of bread is assessed using the human senses: sight, smell, taste, touch, hearing.

The following indicators of cookies are determined by the organoleptic method: appearance, state of packaging, markings, shape, surface condition, color, taste, smell, texture, fractured appearance. The organoleptic method is characterized by simplicity and speed of determination, but it is subjective, which makes the quality assessment inaccurate. In addition, the organoleptic method does not give a complete picture of the quality of cookies, their chemical composition, the presence or absence of harmful substances. In the process of tasting, with the help of the senses, not only the taste is determined, but also the appearance, smell, color, texture of the product.

According to organoleptic indicators, rye, rye-wheat and wheat-rye bread must meet the requirements specified in Table 6

Notes:

• 1. Large cracks are considered to be those that pass through the entire upper crust in one or more directions and have a width of more than 1 cm.
• 2. Large breaks are considered to be those covering the entire length of one of the sides of the pan bread or more than half the circumference of the hearth bread and having a width of more than 1 cm in a pan bread and more than 2 cm in a hearth bread.
• 3. It is allowed to produce round-shaped Minsk bread when it is produced on complex-mechanized lines equipped with round-shaped dough piece transplanters.

To determine the organoleptic quality indicators of rye-wheat bread, we took two samples from the same manufacturer:

• 1. Rye-wheat bread "Korenskoy" shaped in a package, manufacturer of JSC "Kurskkhleb", Russia, Kursk, st. Dmitrova, 100. (TU 9113-001-00348097-05)
• 2. Bread rye-wheat "Capital" shaped in the package, manufacturer JSC "Kurskkhleb", Russia, Kursk, st. Dmitrova, 100. (GOST 26984-86)

The study of organoleptic indicators of the quality of cookies is presented in (Appendix 1).

On the basis of the tasting map, an analysis of the arithmetic mean and standard deviation was carried out. The results of the analysis were issued in the form of a protocol of the tasting commission (Appendix 2).

The results of the tasting assessment of rye-wheat bread "Korenskoy" shaped in the package (TU 9113-001-00348097-05).

The results of the tasting assessment of rye-wheat bread "Capital" shaped in the package (GOST 26984-86)

The results of the tasting assessment showed that rye-wheat bread "Stolichny" shaped in the package, produced by OJSC Kurskkhleb, Russia, Kursk, st. Dmitrova, 100. (GOST 26984-86) Since it had an appearance corresponding to the bread form in which baking was carried out, without lateral overflows, the crumb was baked, not sticky, elastic, without lumps and traces of mess. Taste corresponding to this type of product without extraneous odors.

To determine the organoleptic quality indicators of rye bread, we took two samples from the same manufacturer:

• 1. Rye bread "Custard" shaped in a package, manufacturer of JSC "Kurskkhleb", Russia, Kursk, st. Dmitrova, 100. (GOST 2077-84)
• 2. Rye bread "Moskovsky" shaped in the package, manufacturer of OJSC "Kurskkhleb", Russia, Kursk, st. Dmitrova, 100. (GOST 2077-84)

The study of organoleptic indicators of biscuit quality is presented in (Appendix 3).

On the basis of the tasting map, an analysis of the arithmetic mean and standard deviation was carried out. The results of the analysis were drawn up in the form of a protocol of the tasting commission (Appendix 4).

Rye bread "Custard" shaped in the package, manufacturer of OJSC "Kurskkhleb", Russia, Kursk, st. Dmitrova, 100. (GOST 2077-84)

Rye bread "Moskovsky" shaped in the package, manufacturer of OJSC "Kurskkhleb", Russia, Kursk, st. Dmitrova, 100. (GOST 2077-84)

The results of the tasting evaluation showed that the highest score was given to rye bread "Custard" shaped bread in a package, produced by OJSC Kurskkhleb, Russia, Kursk, st. Dmitrova, 100. (GOST 2077-84)

Since it had an appearance corresponding to the bread form in which baking was made, without lateral overflows, the crumb was baked, not sticky, elastic, without lumps and traces of the mess. Taste corresponding to this type of product without extraneous odors.

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Dnepropetrovsk National University OlesyaGonchara

Biological Sciences / Microbiology

Assessment of the quality of bakery products

Vysotina I.B.,

Voronkova O.S.,

Vinnikov A.I.

Introduction

The raw materials for the manufacture of bread and bakery products are flour, fats, sugar, milk and other products. All of them contain a rich and diverse microflora, which is introduced as a leaven into the dough. In addition, most bread production lines have an open system that is vulnerable to contamination by various types of microorganisms. Therefore, in a fermenting dough or sourdough, in addition to Saccharomyces yeast and lactic acid bacteria, extraneous microorganisms are usually found. The latter can significantly affect the quality of the manufactured product, causing its deterioration at various stages of the production process.

Conventionally, microorganisms - contaminants are divided into 3 groups: saprophytes, the presence of which does not affect the fermentation process; microbes that disrupt the normal course of fermentation and degrade the quality of the finished bread; production pests that cause spoilage of bread.

The first group includes, for example, micrococci. The source of their entry into semi-finished products is flour. Micrococci quite often appear in small quantities in the dough, without making a noticeable impact on its quality. Microorganisms that are undesirable in the dough include "wild" yeast, as well as some types of bacteria, such as B. coagulans (L. thermophilum) and L. mesenteroides. They can be attributed to the second group. The third group includes pathogens of potato disease, mold, as well as cretaceous disease and redness of the crumb.

The aim of the work was to consider methods for assessing the quality of bread products.

Organoleptic analysis of bread quality

The quality of bread is primarily evaluated organoleptically. Organoleptic (sensory) analysis includes an assessment of taste, smell, texture, structure, color, shape, size, appearance and surface condition of the finished product. This analysis is performed using sight, smell and taste and therefore does not require any special equipment or expensive reagents. The main disadvantage of sensory analysis is the low level of information content and the impossibility of obtaining all the information. A product that fully meets all the requirements in terms of its organoleptic characteristics cannot, on this basis, be recognized not only as fully possessing its nutritional value, but simply as safe for health.

The organoleptic assessment of the state of the product is of a qualitative nature, while the final conclusion about its safety for the health of the consumer or nutritional value today requires the involvement of quantitative indicators. The shape of the products must correspond to their name, be not vague, without lateral influxes.

The surface is smooth, without cracks, the color of the crusts is uniform, not pale and not burnt. The thickness of the peel is 3-4 mm. The smell is pleasant, characteristic of this variety, homogeneous, without impurity (foreign) odors.

The taste, also inherent in this variety, without yeast and other foreign flavors, not bland, not too sour and not oversalted. With obvious and numerous violations of organoleptic properties, bread at this stage of control can be recognized as unfit for consumption and rejected. The combination of a large number of indicators determined by organoleptic, bacteriological and mainly physicochemical methods allows us to draw a conclusion about the nutritional value and safety of the tested products, which in fact are the two main criteria for the quality of any food product.

Nutritional value is understood as a set of properties of a product that determines its ability to satisfy the physiological needs of the body for nutrients and energy. Bakery products are a rich source of carbohydrates and proteins. The energy value of any food product is an indicator that determines the amount of energy that is released as a result of biological oxidation in the body of chemical compounds that make up this product.

Laboratory analysis of the quality of bread products

Compliance of a batch of bread and bakery products with the requirements of the standard or technical specifications by external signs is determined selectively, by examining all the bread on 2-3 trays of each rack, and when storing bread on the shelves, 10% of the products from each shelf are selected.

An average sample is taken from every 10 trays or 10 boxes in the following quantities: with an individual product weighing from 1 to 3 kg - 0.2% of the entire batch, but not less than 5 pieces; with a product weight of less than 1 kg - 0.3% of the entire batch, but not less than 10 pcs.

From the average sample, typical products are taken as laboratory samples in the following quantities: weight and piece products weighing more than 400 g - 1 pc.; piece weighing from 200 to 400g - at least 2 pieces; piece weighing from 100 to 200g - at least 3 pieces; piece weighing less than 100g - 6 pcs.

Before analyzing the quality of finished products, it is necessary to prepare samples. Samples consisting of a whole product (by weight, piece weighing more than 500 g) are cut in half in width and a piece (chunk) weighing about 70 g is cut from one half, from which the crusts and subcortical layer are cut off with a total thickness of about 1 cm. On a sample consisting of a part of the product, a continuous cut about 0.5 cm thick is made from the windward side. Sampling and preparation for analysis are carried out in accordance with GOST 5667-65, 5, 8-10.

The determination of moisture, which is an important indicator of the quality of bread, is carried out in accordance with GOST 21094-95. High humidity reduces the calorie content and worsens the quality of bread. It becomes heavier, worse absorbed by the body. Such bread is more likely to be moldy, disease, and easily deformed. The low humidity of bread leads to the fact that it becomes dry, quickly stale, its taste worsens. Humidity is set by the standards at a certain, optimal level for a given product, depends on the strength of the flour and the bread recipe, and to a certain extent is related to nutritional value, since the proportion of nutrients decreases with increasing humidity. The moisture content of bread is expressed (in %).

Determination of acidity (GOST 5670-96), which to some extent characterizes the taste of bread, is also one of the indicators of laboratory research. Not enough or too sour bread tastes bad. The acidity of bread (like flour) is expressed in Neumann degrees (°H).

Porosity is understood as the ratio of the volume occupied by the pores of the crumb, expressed as a percentage, to the total volume of the crumb. Porosity is determined in bread (GOST 5669-96), as well as bakery and fancy products with a mass of 0.2 kg or more. Its digestibility is related to the porosity of bread. Well loosened bread with a uniform fine thin-walled porosity is easily chewed and soaked in digestive juices and therefore more fully absorbed.

When buying bread, as a rule, attention is paid to its external features and consumers themselves evaluate the quality of bread, however, before selling, a thorough laboratory analysis of the products is necessary, since it is impossible for the consumer to establish the presence or absence of chemical agents, contamination by microorganisms, etc. P. factors. The consumer can evaluate only such external characteristics as the volume of bread, the elasticity and porosity of the crumb, the color of the crust and appearance, aroma and taste.

Bacteriological control

Another way to determine the quality of bread is bacteriological control. Under production conditions, it consists of two processes: in one case, the contamination of raw materials is monitored, in the second case, the contamination of finished products is examined.

When purchasing raw materials (flour, starter cultures of fermenters), they are checked for the presence of microorganisms - contaminants. The presence of mold fungi and bacilli in the raw material is determined. In the presence of the latter, their type and degree of contamination are determined, after which a conclusion is made about the suitability / unsuitability of the raw material for use.

Flour contamination is usually caused by "wild" yeast. This is a group of microorganisms, which in baking is understood as representatives of the genera Candida, Torulopsis, Pichia. Most often in semi-finished bakery products there are three types of the genus Candida - C. krusei, C. mysoderma and C. utilis. Two more types of yeast-like fungi are involved in spoiling bread - Endomycopsis fibuliger and Endomyces chodacii. With their development, white, dry, powdery spots similar to chalk form on the surface of the crust and in the crumb. This defect in bread is called chalk disease.

In addition, spoilage of bread is possible when the sourdough is contaminated. Before introducing the culture of fermenters, the purity of the starter is checked. Normally, it should contain industrial yeast - Saccharomyces spp.. and lactic acid bacteria of the genus Lactobacillus spp.. Technically harmful microorganisms also include some thermophilic rod-shaped bacteria, for example B. coagulans, also known as Lactobacterium thermophilum. According to the draft International Code of Nomenclature for Bacteria, this species is excluded from the genus Lactic acid bacilli and is considered as an asporogenic variant of thermophilic spore bacteria.

Among bacteria, the pathogens of the potato, or viscous, bread disease, well-known in the baking industry, play the greatest role - AT. mesentericus and B. subtilis, which withstand the temperature of baking bread well and can lead to further spoilage of the product. Also, but much less often, representatives of the genus Propionibacterium and type Chromobacterium prodigiosum, which cause souring of bread and pronounced deterioration of its organoleptic properties.

Bread is sold in the store for three days. During this time, the development of mold fungi and potato sticks is possible. In parallel with the sale of products, monitor how the bread becomes stale and moldy, for which a control batch of bread is left in the laboratory of the enterprise. Normal bread should begin to dry out the very next day after being made.

On the third day, it should be cracker with no signs of mold. If the bread, being in a plastic bag, is moldy, then the mold should be either white or green. And by no means black. Unlike bacteria, mold fungi are a secondary infection that infects already finished products. Mold spores found in flour are usually killed during baking. Bread comes out of the oven almost sterile. During cooling, transportation and storage, the surface of the bread is re-contaminated with mold spores. Bread becomes infected by direct contact with contaminated items (transport and packaging equipment, hands and clothing of personnel) or through the air. At the same time, the degree of contamination of bread reflects the general sanitary condition of the plant. Moldy bread should not be eaten.

Of particular danger is the development of fungi from the genus Fusarium. They usually infect grain that has overwintered in the field, or late varieties of wheat and rye. The toxic substances emitted by this mold are not destroyed during the baking of bread. Infected bread does not have external signs of the disease, but when it is consumed, acute poisoning occurs, often with a fatal outcome.

The control of products for the presence of unsafe microorganisms is carried out both by the laboratory of the enterprise and by the control laboratories of the sanitary and epidemiological service and metrological laboratories. The analysis primarily includes inspection of bakery products to identify deviations in their appearance, at the second stage, microscopic control of suspicious objects is carried out, and bacteriological analysis is carried out, if necessary, only in specialized laboratories, as a rule, outside the manufacturer's enterprise.

quality bakery flour organoleptic

Conclusion

It can be concluded that, in general, spoilage of bread products occurs after the completion of the production process, when the heat-treated bread again becomes available for contamination. To avoid contamination of bread at the enterprises, a set of measures has been developed. The main protective measures at bakeries to reduce the contamination of bread are air purification, immediate removal of moldy bread from the shops, keeping equipment and raw materials in perfect cleanliness and observing the rules of personal hygiene of the personnel.

The air in the room is purified by filtration or ozonation. Good results have been obtained with germicidal lamps. Premises and equipment are treated with bactericidal and fungicidal agents. In addition, it is recommended that the interior coating of bread vans, as well as trays, be made of plastic and periodically disinfected with a 2-3% solution of acetic acid.

Microbiological spoilage of bread causes serious damage to the industry. The variety of methods and techniques proposed to combat the main causative agents of bread disease indicates the absence of a single radical remedy. To prevent the development of bread diseases, it is necessary to apply a whole range of measures. Properly organized microbiological control of bakery production plays an important role in this.

Literature

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The state of the crumb.

The bread should be well baked, not sticky and not wet to the touch, without lumps, voids and traces of unmixed, with uniform porosity, elastic.

The crumb after light pressing with your fingers should take its original shape, be fresh.

The taste and smell should be characteristic of this type of bread.

When evaluating physico-chemical parameters, the crumb moisture, acidity and porosity are determined.

Humidity is provided by the standard, taking into account the type, method of baking and recipe of bread: for rye plain and custard - no more than 51%, for wheat bread from wholemeal flour - no more than 48%, hearth products have less moisture than molded ones. High humidity reduces the nutritional value of bread, impairs its taste and reduces its shelf life. As a rule, the higher the grade of flour, the lower the moisture content of the bread.

The acidity of bread is determined by the way the dough is prepared and the type of flour. Acidity affects the taste properties of bread. Not enough or too sour bread tastes bad. According to this indicator, the correctness of the technological process is judged.

Table 6 Physical and chemical parameters of wheat bread

Rye products prepared with sourdough have a higher acidity (up to 12°) than wheat products prepared with yeast, and their acidity does not exceed 4°.

The state of the crumb of products is characterized by its baking, mixing, porosity, elasticity and freshness. In baked products, the crumb is dry, non-sticky, non-moist to the touch, without lumps and traces of non-mixing, elastic, non-stale and not crumbly. Porosity is objectively defined as the ratio of the pore volume of the crumb to the total volume of the bread crumb, expressed as a percentage.

The higher the porosity of the product, the longer they remain fresh and are better absorbed by the body. Well-leavened bread with a uniform fine thin-walled porosity is better saturated with digestive juices and therefore more fully absorbed. The crumb with good elasticity of the cooled bread quickly acquires its original shape after punching.

Fresh products have a dry crust with a smooth surface, the crumb is plain, elastic, soft, taste and smell characteristic of the product name, without signs of bitterness, foreign tastes and odors.

The safety indicators of bread products must comply with the MBT standards in terms of the content of toxic elements, microtoxins, pesticides, radionuclides.

Table 7 Safety indicators of bread and bakery products

Bread defects are due to various reasons: the quality of the main and auxiliary raw materials, violation of its dosage and technical process, careless handling of bread after baking.

There are defects in appearance, crumb, defects in taste and smell.

Defects in appearance - irregular shape of bread, cracks, tears in the crust, burnt or pale crust, lack of gloss on it.

Incorrect shape of products, which can be when using flour with low quality gluten, with improper shaping and insufficient or excessive proofing of the dough.

Cracks and tears in the crust are formed when the bread is not proofed enough, the temperature is too high or there is no steam in the oven.

A burnt or pale crust is formed from the temperature in the oven during the baking process. A dark color or thick crust appears when the temperature or baking time is increased; an increased amount of sugar in the dough causes a dark color of the crust, a reduced amount - pale.

During transportation and storage, bread can be deformed as a result of careless or dense packing of hot products in containers.

Crumb defects - unpromised, lagging of the crust from the crumb, hardening, crumbling, uneven porosity and undercooking of the crumb. Crumb defects occur when using flour made from sprouted grains or when adding too much water, resulting in undercooked and sticky crumb.

Cereal products are the basis of the nutrition of the population of all countries. In the power structure

of the population, the share of grain products is at least 50% of the daily

calorie diets. The basis for obtaining cereal products is grain

food crops: wheat, rye, barley, corn, etc.

In the composition of the grain are distinguished:

1. Endosperm - the main nutritious part of the grain, constituting 85% of the mass of the grain;

2. Germ - the main biological activity of a part of the grain (contains vitamins,

polyunsaturated fatty acids, etc.) constituting 1.5% of the grain mass;

3. Shell - about 13.5%, which also contains vitamins, minerals

salt and other substances.

1. Equipment

1. Bread 6. Conical flasks for 200-250 ml.

2. 1% alcohol solution of phenolphthalein 7. 100 ml cylinders.

3. 0.1 n. sodium hydroxide solution. 8. Glass cups for 100 -150 ml.

4. Vegetable oil 9. Funnels

5. Distilled water. 10. Knife

11. Analytical balance with weight.

12. Glass rod

13. Pipettes for 25 and 50 ml.

2. General purpose of studying the topic

Understand the nutritional value and epidemiological significance of bread.

H. Practical skills

1. Master the methods of organoleptic and physico-chemical properties of bread.

2. To be able to evaluate the quality of bread on the basis of expert data and give

conclusion about the possibility of its use.

1. Checking the level of knowledge and assimilation of the material. Test questions.

1. Nutritional and biological value of bread depending on the type of flour from which it is

2. Epidemiological significance of grain products. Their role in the emergence

mycotoxicoses.

3. Types of spoilage of bread and assessment of its quality?

4. What diseases can be caused by bread?

5. Organoleptic properties of bread and methods for their determination

6. The value of bread in the diet.

7. Sanitary value and methods for determining the moisture, porosity, acidity of bread.

1. Plan for studying the topic and organization of classes.

Lesson duration - 3 hours.

The lesson is held at the department.

The lesson includes:

1. Introductory word of the teacher.

2. Test control. Interview.

3. Development of methods.

4. Acceptance of reporting materials.

1. SELF-EDUCATIONAL TASK.

Solve situational problems 1-5 pages 20-21 from the collection of situational problems.

Determination of the organoleptic properties of bread

According to organoleptic properties, bread must meet the following requirements:

1) surface bread should be smooth, without large cracks and other defects:

2) coloring uniform, top and side crusts should have a shine, not burnt

and not exfoliating;

3) crumb baked with uniform porosity, not sticky and not wet, without

"hardening" (a non-porous dense strip of crumb along the lower crust that occurs when

baking bread in an insufficiently heated oven) and “non-mixes” (lumps of flour or

pieces of old bread in the thickness of the crumb);

4) consistency elastic, quickly recovering shape;

5) taste pleasant, corresponding to the type of bread, moderately sour, not oversalted, without

signs of bitterness, without foreign taste;

6) there should be no crunch on the teeth;

7) no signs of mold, "potato disease", impurities and lesions

"Wonderful Wand"

8) Smell should not be musty and unusual for this type of bread.

7. ORGANOLEPTIC QUALITY ASSESSMENT OF BAKERY PRODUCTS

The organoleptic evaluation of food products, including bakery products, is very important in assessing their quality. The results of organoleptic analysis should be decisive in determining the quality of new products, in the development of new technologies for obtaining the main food products of the population.

The organoleptically determined indicators of the quality of bakery products include the appearance (surface condition, color and condition of the crust, the absence or presence of peeling of the crust from the crumb and the shape of the product), the condition of the crumb (freshness, bakedness). When evaluating the porosity of the product, attention is paid to the size of the pores (small, medium, large), the uniformity of their distribution over the entire space of the crumb cut (uniform, fairly uniform, insufficiently uniform, uneven) and the thickness of the walls of the pores (thin-walled, medium thickness, thick-walled), the presence voids and seals.

When assessing the smell, attention is drawn to the presence or absence of extraneous, unusual and especially unpleasant odors in the product.

The taste is determined by chewing the crumb of the product. Attention is drawn to the presence of a taste not characteristic of a bakery product. The taste can be normal, sweet, sour, insipid, bitter, etc. Sometimes the product has foreign odors that affect its taste.

Actual Sensory Evaluation Results

Table 5

Organoleptic indicators of the capital loaves

Conclusion: Sample 1 fully meets the requirements of GOST 27844-88. Sample 2 does not comply with GOST 27844-88 in terms of "mix" and "porosity"

There are a lot of bakery products and therefore, when buying one or another type of bread, which is so necessary for our body, be careful. 6. Requirements for the quality of bread and bakery products. Bread defects To control organoleptic and physico-chemical parameters, samples are taken from a representative sample in accordance with GOST 5667-65. To control organoleptic...

Surface, color, type of burglary. Therefore, we can say that samples under No. 2 and 3 do not comply with GOST 24901-89, which led to a decrease in their quality in terms of organoleptic indicators. 2.3 Physical and chemical assessment of the quality of butter biscuits The studies were carried out on four physical and chemical indicators: humidity, mass fraction of total sugar, mass fraction of fat, wetness, reduced ...