Lakhasly

Potato disease of bread occurs as a result of the development of spore-forming saprophytic bacteria of the genus Mesentericus in the crumb.Increased acidity has a negative effect on gastric secretion, causing it to increase.The acidity of bread depends on the content of lactic, acetic and

other organic acids formed as a result of biochemical processes during dough fermentation.Porosity affects digestibility.Determining Porosity.

Potato disease of bread occurs as a result of the development of spore-forming saprophytic bacteria of the genus Mesentericus in the crumb. Potato disease affects only wheat bread, because it has high humidity and low acidity, when stored improperly (air temperature about 40C, poor ventilation) in the summer. Potato disease manifests itself with a sharp specific smell, as well as a sticky, slimy crumb, which, when severely affected, stretches into threads. Such bread is not used for food.

Moldy bread is caused by mold fungi of the genus Penicillum glaucum, Aspergillus glaucum, Mucor mucedo and their spores getting on already baked bread and the presence of appropriate conditions (temperature 5-500C and high relative humidity). The development of mold fungi is accompanied not only by deterioration in the appearance of the product, the appearance of an unpleasant odor, but also the accumulation of mycotoxins (aflatoxins) in the bread.

In order to avoid bread being affected by diseases, it is necessary to strictly adhere to technological regulations for the production and sanitary conditions for storing bread.

Sanitary and hygienic assessment of the quality of bread.

First, organoleptic studies are carried out.

This is the determination of the properties of the product using the senses.

Organoleptic properties of bread are the shape of the bread, the condition of the crumb, taste, smell, freshness and the presence of foreign mineral impurities.

The hygienic significance of the organoleptic indicators of bread is that they indicate the quality of the raw materials used for baking bread, as well as the correct management of the technological process of baking bread, ensuring the production of bread with satisfactory data.

Physical and chemical studies.

Determination of humidity. The humidity indicator has an important hygienic significance, since with an increase in humidity, the nutritional value of bread decreases, its digestibility decreases and its digestion worsens.

Determining Porosity. Porosity is the total volume of pores contained in a given volume of crumb, expressed as a percentage. Porosity affects digestibility. Well-baked bread becomes porous and loose, due to which digestive juices more easily penetrate the

bread mass and evenly saturate it, ensuring good digestibility. Determining Acidity. The acidity of bread depends on the content of lactic, acetic and

other organic acids formed as a result of biochemical processes during dough fermentation. The acidity of bread affects the taste and dietary qualities of bread. Increased acidity has a negative effect on gastric secretion, causing it to increase.