IMPACT OF AMARANTH (AMARANTH SP.) ON TECHNOLOGICAL QUALITY OF BAKERY PRODUCTS DURING FROZEN STORAGE

Abstract

Frozen baking semi-finished meals and dough bring to consumer daily fresh products with the added value from the point of view of comfort and storage, as well as fresh products of comparable quality with baking yeasts products. The aim of this study was to observe the impact of adding 30% of flour from amaranth to the wheat flour T 650 on the quality of immediately baked products stored one, three and six months in a freezer at the temperature of -18°. The overall quality of baked loaves from frozen dough was declining gradually depending on the length of storage in the freezing box, while the highest decline in quality was recorded after three and six months of storage. Specifically, after one month there was a decline in the loaf volume - the one of the most important indicators for bakery quality - by 10.5% and after three and six months by 26.3% in comparison to fresh loaves. The decline in bakery quality was caused mainly by decreasing activity of yeast cells which were damaged by crystals of ice, by the afterward loss of their ability to yeast and by gradual decrease of dough firmness.