Influences of Confectionary Syrup on Quality of Bakery Products

Abstract

In this work the influence of confectionary syrup on the quality of bread. It is noted that the use of confectionary syrup in the baking industry will enable to produce bakery products functionality, improved quality, extend the preservation of freshness, as well as increase the biological value of the finished products, and will increase the competitiveness of domestic processing facilities and ultimately - to realize the concept of "healthy nutrition" in the country. To study the effect of confectionary syrup on the quality of the bread and to establish the most efficient dose trial conducted laboratory batch. The straight dough procedure. The control samples were prepared from flour of the first grade without making the confectionary syrup, experienced test samples were prepared with the introduction of caramel syrup in an amount of 1%, 3%, 5% by weight of flour. The quality of bread was judged by the change in the following factors: the volume of bread, dimensional stability, porosity, shape, swelling ratio crumb organoleptic characteristics. The results showed that the use of dough in the process of caramel syrup contributes to the strengthening of the physical properties of the test and thus improve the quality of the finished bread. It also improves the nutritional and biological value by increasing the content of carbohydrate caramel syrup.