МРНТИ 65.33.03                                                                                 №2 (2020г.)

Aldiyeva A.B. Temirova., I.Zh, Shaimerdenov Zh.N., Dalabayev A.B., Sakenova B.A., Zhunnusova K.Z., Muslimov   N.Zh.

This paper analyzes the use of interesterified fats in bread making. The expediency of using these fats, which correspond to the optimal ratio of fatty acids of physiologically complete fat, have low values of transisomers of fatty acids, have the necessary range of plasticity and a sufficient content of solid triglycerides, which together determines the choice of interesterified fat among the compared fat-and-oil products for baking. The optimal amount of interesterified fat for dough preparation was optimized by mathematical modeling and appears to be 3%. The influence of interesterified fat on the quality of bakery products prepared according to the recipe of a loaf of sliced bread in various ways has been studied. In the course of research, it was found that the use of interesterified fats in bread making had a significant impact on the quality of bread, increased the porosity of products, the specific volume of bread, elastic deformation and shape stability. It also slows down the process of crumb staling.
Keywords: fatty acid transisomers, bakery products, interesterified fats