PRODUCTION OF BAKERY PRODUCTS FROM FROZEN DOUGH PIECES USING A CRYOPROTECTANT AS A YEAST CELL STABILIZER

One of the most promising and young technologies in Russia in the baking industry is the production of baked goods from frozen convenience foods. The adoption of such a decision, due to the modern rhythm of life, in connection with which consumers of bakery products, the need for semi-finished products that can be prepared without a large investment in time. The paper presents the results of a study of the effect of pectin as a cryoprotectant. The options for defrosting and baking.

Keywords: pectin, bakery technology, defrosting, baking, proofing.