[Technological and hygienic excuse of stale bread use in baking industry [regulations]]
1985
Kaludjerski, G. | Filipovic, N. | Psodorov, Dj. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
In addition to the basic and supplementary breadstuffs, the raw materials for bread production can include stale bread of 48 hours which meets respective requirements. Optimum doses of stale bread for flour of reduced amylolytic activity amount to 3%, with the maximum doses up to 5%. As concerns flours of increased and optimum amylolytic activities, the optimum and maximum doses are 2% and 3%, respectively. The application of stale bread in regular production necessitates addition of additives to prevent cobweb formation. From the standpoint of its acceptability for human consumption, stale bread of 48 hours is suitable for industrial bread production. Bread including 1.3- 5% of stale bread is hygienically acceptable even 48 hours after baking. The regulations on dough quality should be amended to include stale bread as supplementary breadstuff in the baking industry, and as a microbiologically acceptable raw material for further processing.
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