Methods for determining the organoleptic indicators of bread. Organoleptic and physico-chemical methods for determining the quality of bread and bread products

The quality of bread, like any food product, is a complex concept, covering a number of its features. The consumer first of all pays attention to organoleptic properties - appearance, taste and aroma, freshness. The merchandiser should evaluate the quality much more broadly, he also needs to know the nutritional value and safety, storage stability, storage conditions and terms. The quality of bread, as well as the main methods of quality assessment, are regulated by relevant standards.

The quality of bread is evaluated by organoleptic and physico-chemical parameters.

Organoleptic indicators are determined during inspection and tasting of bread and bakery products.

Appearance primarily determined by the shape of the product. It must be correct, corresponding to this type of bread. Hearth products should not be blurry, have side overflows. For most hearth products, priskis are not allowed, from which molding of the crumb easily begins. Molded products have a somewhat convex upper crust without lateral sagging. Products that are wrinkled or deformed due to careless handling of bread are not allowed to be sold.

Product surface must be smooth, shiny, without large cracks and undermining, not contaminated.

Coloration of crusts should be uniform, not pale or burnt.

For many types of products, the thickness of the crusts is also standardized (for rye and rye-wheat - up to 3-4 mm, wheat - up to 1.5-3 mm).

state of the crumb - an important indicator of the quality of bread. Bread of good quality has a uniform fine thin-walled porosity, without voids and signs of hardening (unloosened areas of the crumb). There are no foreign inclusions in it in the form of unmixed lumps of flour or accidentally caught objects (wood chips, scraps of twine, etc.). The crumb of fresh bread is soft, well-baked, not sticky and not wet to the touch, elastic, after light pressure with a finger, it returns to its original shape. Stale bread becomes hard and crumbly.

Taste and aroma bread should be pleasant, corresponding to this type of product.

Physical and chemical quality indicators characterize the strict observance of the recipe and the conduct of the technological process by bakery enterprises. For most. products such indicators are humidity, acidity and porosity. In improved and rich products, the content of fat and sugar is additionally determined.

Humidity set by the standards at a certain, optimal level for a given product, depends on the strength of the flour and the recipe of the bread, and to a certain extent is related to the nutritional value, since with an increase in humidity, the proportion of nutrients

substances are reduced. The moisture content of bread is (in%): for simple and improved wheat bread - 42-48, for rich products - 34-42; for bread made from rye flour - 45-51.

Acidity to some extent characterizes the taste of bread. Not enough and too sour bread tastes bad. The acidity of bread (as well as flour) is expressed in Neumann degrees (°H) and is (in °H):. for products made from wheat varietal flour - 2-5; from rye - 6-12.

Porosity of bread shows the percentage of pore volume to the total volume of the crumb. Its digestibility is related to the porosity of bread. Well loosened bread with a uniform fine thin-walled porosity is easily chewed and soaked in digestive juices and therefore more fully absorbed. Wheat bread from high-quality flour has a porosity of 60-75%, from rye - 46-60%.

In improved and rich products, the content is normalized fat and sugar compliance is guaranteed by the supplier. In disputable cases, these indicators are determined by appropriate methods. Downward deviations are allowed for fat by no more than 0.5-1%, for sugar - by 1-2%.

Organoleptic indicators include appearance (the nature of the surface, the color and condition of the crust, its thickness, the absence or presence of peeling of the crust from the crumb and the shape of the product), the condition of the crumb (freshness, bakedness, no signs of unmixed dough, the nature of the porosity and elasticity of the crumb), taste , smell, the presence of a crunch from mineral impurities, bread diseases. Organoleptic assessment of the quality of bread and bakery products is carried out in accordance with the requirements of GOST 28808-90, GOST 26987-86, GOST 28807-90, GOST 26983-86, GOST 27842-88 for three groups of indicators:

Group I - indicators of appearance;

Group II - indicators of the state of the crumb;

Group III - taste and smell.

Data on the organoleptic evaluation of the studied bread samples are presented in tables 9, 10, 11, 12, 13.

Table 9

Organoleptic evaluation of the quality of wheat bread from flour of the 1st grade

Thus, for samples No. 1 and No. 2, the appearance, the state of the crumb, taste and aroma meet the requirements of regulatory documents. Bread properly baked, from a well-cooked dough, of the correct shape, with a well-colored, toasty crust is better digested. And in sample No. 3, the crumb is moist to the touch, the porosity is uneven with the presence of voids. The quality of the studied samples of wheat bread from flour of the first grade is unstable, because compliance with the requirement of GOST 27842-88 in terms of organoleptic indicators is not always observed

Table 10

Organoleptic evaluation of the quality of bread "Darnitsky"

In appearance, samples of Darnitsky bread made from rye-wheat flour have a rounded, non-spreading shape, but all samples have tacks on the sides and the presence of a bare crumb. The taste and smell are characteristic of bread made from rye-wheat flour. The crumb in sample No. 1 is not sufficiently baked, moist to the touch, there is a detachment of the upper crust from the crumb.

Thus, if the appearance, mixing, taste and smell of all samples match, the shape does not meet the requirements of GOST 26983-86, because there are prints, and sample 1 also does not meet the requirements of GOST, the state of the crumb.

Table 11

Organoleptic indicators of the quality of bread "Bogatyrsky"

According to the organoleptic quality indicators, the sample of bread No. 1 does not meet the requirements of GOST in terms of the crumb state - the crumb is moist to the touch, sagging, damp, there is a slight delamination of the upper crust from the crumb. For samples No. 2 and No. 3, all quality indicators comply with the requirements of GOST 28807-90.

Bread "Otrubnoy" from wheat flour of the 1st grade has a regular shape, a rough surface, with the presence of bran, without large cracks, the crumb is baked, the taste and smell are characteristic of wheat bread. Thus, according to all quality indicators, Otrubnoy bread meets the requirements of GOST.

Table 12

Organoleptic indicators of the quality of Bran bread

The organoleptic quality indicators of Aromat bread were evaluated not according to the technical conditions under which it was made due to their inaccessibility (TU9114-101-365306820-96), but according to GOST 27842-88, because it is made from wheat flour of the 1st grade, which allows you to compare its quality indicators. Thus, according to all indicators of the quality of bread, Aromat meets the requirements of GOST 27842-88.

Table 13

Organoleptic indicators of the quality of bread "Aroma"

Table 14

Organoleptic indicators of the quality of bread "8 cereals"

The organoleptic quality indicators of the “8 cereals” bread sample were compared with the quality indicators specified in GOST 28807-90 “Rye bread and a mixture of rye and wheat flour. General technical conditions”, although this type of bread is made according to TU 9113-003-49959010, but its composition allows you to compare quality indicators with this GOST 28807-90 and the indicators specified in TU should not be lower than the requirements of GOST. The crumb of samples No. 2 and No. 3 is wet, when cutting with a knife, the components (sunflower seeds, sesame seeds, etc.) are not evenly distributed throughout the entire volume of bread. Thus, these samples do not meet the requirements of regulatory documents.

Thus, the organoleptic indicators of the quality of bread produced by JSC "Kemerovokhleb" do not always meet the requirements of regulatory documents.

Evaluation of the quality of bread.

Depending on the type of flour, bread is rye, rye-wheat and wheat.

According to the dough recipe, bread is divided into simple, improved and rich.

According to the method of baking, bread is hearth and molded.

Bread is sold by the piece and by weight.

There is no single principle in the name of bread. Often bread is named after the type and grade of flour, sometimes the specifics of the recipe, national characteristics, shape of products, etc. are emphasized in the name.

The quality of bread is determined by the combination of the following properties: energy capacity, biological usefulness, composition, digestibility, food safety, appearance, texture, taste and aroma. When bread is produced according to one recipe from the same type of flour, energy capacity, biological usefulness, food safety are relatively stable indicators, while the appearance, crumb properties, taste and aroma vary significantly depending on the technological regime, conditions and terms. bread storage.

Bread and bakery products are accepted in batches. In the distribution network, bread and bakery products of the same name, received according to one consignment note, are considered a batch.

Quality indicator, appearance, which is characterized by shape, surface and color, is controlled by inspection of all bread or bakery products on 2 ... 3 trays from each container or rack; inspection of 10% of the products of each shelf.

The results of the control are extended to the container, rack, shelf from which the products were taken. Upon receipt of unsatisfactory results, a continuous control (sorting) is carried out.

To control the state of the crumb, taste and smell, a representative sample is made using the method<россыпью>.

The size of a representative sample is determined as follows. From each container, rack, shelf, every 10 baskets, trays or boxes, separate products are selected in the amount of 0.2% of the entire batch, but not less than 5 pcs. with a mass of an individual product of 1 ... 3 kg; 0.3% of the entire batch, but not less than 10 pieces, with an individual product weighing less than 1 kg. The results of the analysis of a representative sample are extended to the entire lot.

To control the appearance of bread and bakery products, sampling is carried out from a representative sample by the method<вслепую>.

To control the state of the crumb, taste, smell, as well as the presence of foreign inclusions, crunch from mineral impurities, signs of disease and mold, five product units are selected from a representative sample.

The organoleptic assessment of bread is carried out in terms of appearance, crumb state, taste and smell.

The appearance of bread is determined by inspection. At the same time, attention is drawn to the condition of the surface of the bread and its color, the condition of the crust and its thickness, and the correctness of the shape. The results of the inspection are compared with drawings or descriptions in the regulatory and technical documentation.

If deviations are found, then it is indicated what they consist of.

The state of the crumb of bread is determined by the bakedness, mixing, porosity, elasticity, freshness. Cooking is determined by touching the surface of the crumb in the center of the product with your fingertips. For baked products, the crumb is dry, for undercooked products, it is moist, raw and can stick to the fingers. The mix and porosity of the crumb are established by inspection of the crumb surface and comparison with drawings or descriptions in standards. There should be no lumps and traces of unmixed bread in the bread. When characterizing the porosity of bread, attention is paid to the size of the pores (small, medium, large), the uniformity of the distribution of pores of a certain size over the entire space of the cut of the bread crumb (uniform, sufficiently uniform, insufficiently uniform, uneven) and the thickness of the walls of the pores (thin-walled, medium thickness, thick-walled ).

The elasticity of the crumb is determined in two ways: by light pressure (without breaking the pores) with the thumb on the surface of the crumb until it is compacted by 5...10 mm in different places at a distance of at least 2...3 cm from the crust or by briefly squeezing the cut product with both hands .

After the cessation of pressure (squeezing), one observes how quickly and completely the crumb acquires its original state. The crumb, which is pressed in and quickly restored without leaving a trace, is characterized as<очень эластичный>. If the crumb is slightly deformed, then it is estimated as<плотный>or<недостаточно эластичный>.

Table 2.2. Evaluation of the quality of bakery products on a 100 point system

* Weight coefficient. ** Evaluation in points, taking into account the weighting coefficient.

Freshness is determined by the dryness of the surface of the peel, the state of the crumb, smell and taste. In fresh products, the crust is dry, its surface is even, not wrinkled and not cracked. The crumb is uniform in color over the entire surface, elastic, soft, and with strong compression forms a dense, non-porous mass. Taste and smell pronounced.

In stale products, the crust is hard, non-brittle, the surface is wrinkled, cracked, the crumb is rough, with strong compression it does not form a dense, pore-free mass. The crumb layer adjacent to the crust (subcrustal) is darker than the rest of the crumb. The smell and taste are characteristic of stale products.

The smell is determined by 2 ... 3 deep inhalation of air from a large surface, first of the whole, and then immediately cut the product. The smell should be characteristic of this type of product, without mustiness, etc.

When determining the taste, slices of about 6-8 mm thick are cut from five products. A sample (crumb and crust) weighing 1...2 g is chewed for 3...5 s. The taste should be characteristic of this type of bread, without foreign taste and crunch from mineral impurities. To control the quality of bakery products, different

Table 2.3. Scoring scales for quality indicators of various groups of bakery products

personal scales and scoring systems. New types of bakery products, as well as products developed by various enterprises of the industry, are evaluated by tasting councils according to a 30-point system.

The most acceptable for characterizing the consumer qualities of bread is the 100-point system developed by the Moscow Technological Institute of the Food Industry (Table 2.2).

Each bread quality indicator is evaluated on a 5-point scale, each point of which corresponds to verbal definitions (Table 2.3). At the same time, products that have received a score below 3 points for any indicator are considered unsatisfactory! and are not subject to further evaluation.

To take into account the significance of the indicators in the formation of the quality of bread, their weight coefficients are established, the sum of which is 20.

The overall score of the bread quality is found by summing the products of the scores of indicators on a 5-point scale by the corresponding weight coefficients.

According to this system, the maximum possible assessment of the quality of bread will be 100 points.

The 100-point system is easily converted into 30-, 25-, 20-, 5-point and other systems by taking the sum of the weight coefficients as 6, 5, 4, 2, 1, etc., respectively.

GOST 5667-65 Bread and bakery products. Acceptance rules, sampling methods, methods for determining organoleptic indicators and mass of products (with Changes No. 1, 2, 3)

GOST 5667-65

Group H39

STATE STANDARD OF THE UNION OF THE SSR

BREAD AND BAKERY PRODUCTS

Acceptance rules, sampling methods, methods for determining organoleptic indicators and mass of products

Bread and bakery products. Rules of acceptance, methods of sampling, methods for determination of organoleptic characteristics and mass

Introduction date 1966-01-01

INFORMATION DATA

1. DEVELOPED AND INTRODUCED by the State Committee for the Food Industry under the State Planning Committee of the USSR

2. APPROVED AND INTRODUCED by the State Committee for Standards, Measures and Measuring Instruments of the USSR on May 28, 1965

3. REPLACE GOST 5667-51

4. REFERENCE REGULATIONS AND TECHNICAL DOCUMENTS

5. The limitation of the validity period was removed by the Decree of the USSR State Standard of November 27, 1991 N 1811

6. REPUBLICATION (April 1997) with Amendments No. 1, 2, 3 approved in October 1980, July 1985, November 1991 (IUS 12-80, 10-85, 3-92)


This standard applies to bread, bakery, confectionery and dietary products and establishes the rules for accepting products, sampling methods for monitoring organoleptic and physico-chemical indicators and methods for determining organoleptic indicators and weight.

1. ACCEPTANCE RULES

1. ACCEPTANCE RULES

1.1. Products are accepted in batches. The party is considered:

in the expedition of the enterprise - with a continuous process of dough preparation, bread or bakery products of the same name, produced by one team in one shift; in the batch process of dough preparation, bread or bakery products produced by one team in one shift from one portion of dough;

in the distribution network - bread or bakery products of the same name, received under one consignment note.

1.2. Indicators: shape, surface, color and weight are controlled on 2-3 trays from each trolley, container or rack; 10% of products from each shelf.

The control results are extended to the trolley, container, rack, shelf, from which the products were taken. Upon receipt of unsatisfactory results, a continuous control (sorting) is carried out.

1.3. To control organoleptic indicators (except for shape, surface and color) and physico-chemical indicators, a preliminary sample is made by the "loose" method in accordance with GOST 18321.

1.4. The size of a representative sample is determined as follows. In the process of producing a batch of products at an enterprise or a batch that has entered the distribution network, individual products are selected from trolleys, containers, racks, shelves, baskets, trays or boxes in the amount of 0.2% of the entire batch, but not less than 5 pcs. - with a mass of an individual product from 1 to 3 kg; 0.3% of the whole batch, but not less than 10 pcs. - with a mass of an individual product less than 1 kg.

The results of the analysis of a representative sample are extended to the entire lot.

(Changed edition, Rev. N 2, 3).

2. SAMPLING METHODS AND PREPARATION FOR ANALYSIS

2.1. To control organoleptic and physico-chemical parameters, samples are taken from a representative sample using the "blind" method in accordance with GOST 18321.

(Changed edition, Rev. N 2).

2.2. To control organoleptic indicators (except for shape, surface and color), as well as the presence of foreign inclusions, crunch from mineral impurities, signs of disease and mold, five units of products are selected from a representative sample.

2.3. To control physical and chemical parameters, a laboratory sample is taken from a representative sample in the amount of:

1 PC. - for weight and piece products weighing more than 400 g;

at least 2 pcs. - for piece products weighing from 400 to 200 g inclusive;

at least 3 pcs. - for piece products weighing less than 200 to 100 g inclusive;

at least 6 pcs. - for piece products weighing less than 100 g.

When checking the quality of products, controlling organizations select three laboratory samples.

When checking, at the bakery, two of them are packed in paper, tied with twine, sealed or sealed and sent to the laboratory of the controlling organization; the third is analyzed in the laboratory of the manufacturer.

When checking in the distribution network, all three laboratory samples are packaged similarly, two of them are sent to the laboratory of the controlling organization, the third - to the laboratory of the manufacturer.

In the laboratory of the controlling organization, one sample is analyzed, the second, packaged, stored in case of disagreement in the quality assessment and analyzed together with a representative of the manufacturer.

2.2; 2.3. (Changed edition, Rev. N 2, 3).

2.4. Laboratory samples must be accompanied by a sampling report stating:

product name;

name of the manufacturer;

date and place of sampling;

volume and batch number;

the time of removal of products from the oven or the time of the beginning and end of batch baking;

indicators by which samples are analyzed;

names and positions of the persons who took the samples.

2.5. Physico-chemical indicators are determined within the established terms for the sale of products, but not earlier than one hour for small-piece products weighing 200 g or less, and not earlier than three hours for other products.

2.4; 2.5. (Changed edition, Rev. N 2).

Sections 3-5. (Excluded, Rev. N 2).

5a. METHODS FOR DETERMINING ORGANOLEPTIC INDICATORS

5a.1. Indicators: shape, surface and color are controlled by inspection of all bread or bakery products selected in accordance with the requirement of clause 1.2.

5a.2. Organoleptic indicators (except for shape, surface and color) are controlled in products selected in accordance with the requirement of clause 2.2, through the senses (smell, touch, vision).

Section 5a. (Introduced additionally, Rev. N 3).

6.2. Before performing measurements, check the correct installation of the scales.

6.3. Determination of the mass of an individual product is carried out by weighing at least 10 pieces. products without packaging from those selected in accordance with the requirement of clause 1.2.

The average weight of the product is determined as the arithmetic mean of the simultaneous weighing of 10 pieces. products without packaging from those selected in accordance with the requirement of clause 1.2.

(Changed edition, Rev. N 3).

6.4. In the absence of the possibility of simultaneous placement of 10 pcs. products on the scale platform, as well as with the total mass of products exceeding the maximum weighing limit of the scales, it is allowed to weigh the products individually or in several pieces on the same scales with the summation of the results of individual weighings.

6.5. Deviations of the mass of an individual product and the average mass are defined as the difference between the results of measurements and the established mass, referred to the established mass and expressed as a percentage. Weight deviations should not exceed the deviations allowed by the regulatory documents for bread and bakery products.

Section 6. (Introduced additionally, Rev. N 2).

The text of the document is verified by:
official publication
M.: IPK Standards Publishing House, 1997

GOST 5667-65 Bread and bakery products. Acceptance rules, sampling methods, methods for determining organoleptic indicators and mass of products (with Changes No. 1, 2, 3)

GOST 5667-65 Bread and bakery products. Acceptance rules, sampling methods, methods for determining organoleptic indicators and mass of products (with Changes No. 1, 2, 3)

The test solution is poured into a burette with a capacity of 10 cm 3. In two flat-bottomed 50 cm 3 flasks, measure with a pipette 5 cm 3 of a 1% solution of copper sulfate (solution 1) and an alkaline solution of potassium-sodium tartrate (solution 2). One of the flasks is placed on an electric stove, the solution of the copper-alkaline solution in the flask is brought to a boil and titrated from the burette with the test solution at a rate of 3-5 drops per second, making sure that boiling in the flask did not stop (! ). The blue color of the copper-alkaline solution changes to yellow. The volume used for titration in cm 3 of the test solution is noted on the buret. Then carry out the control titration. The second flask with a copper-alkaline solution is placed on a heated electric stove, the solution in the flask is brought to a boil and poured into it from the buret (85 ± 5)% of the volume of the test solution used for preliminary titration, making sure that boiling in the flask does not stop. In this case, the blue color of the copper-alkaline solution changes to a light purple color. Titration of the copper-alkaline solution with the test solution is carried out at a rate of 1 drop per second until a yellow color appears.

The mass fraction of sugar in the test product X, % in terms of DM is calculated by the formula:

where T is the titer of the copper-alkaline solution for sucrose;

V 1 - the capacity of the volumetric flask taken for the preparation of an aqueous extract, cm 3;

m is the weight of the test article sample, g;

V 2 is the volume of the test solution used for titration, cm 3;

W is the mass fraction of moisture in the product under study, %.

2 - double dilution of the extract during the hydrolysis of sucrose.

The arithmetic mean of the results of two parallel determinations is taken as the final result, the allowable discrepancies between which should not exceed 0.5%.

5. Organoleptic evaluation of the quality of bakery products

The organoleptic evaluation of bakery products in assessing their quality is very important. A description of the methods of organoleptic analysis of bakery products is given in the regulatory document (ND) for products. Below is a brief description of individual indicators of the quality of bread, determined by the organoleptic way, which in our country is subjective and does not give a quantitative assessment of the indicators of organoleptic properties. The quality of bread is assessed no earlier than 4 hours after baking, but no later than 24 hours. Organoleptic assessment of the quality of bread is carried out according to table 2.7.

Table 2.7

Indicators of organoleptic assessment of the quality of bread

*Cracked count breaks passing through the upper surface of the crust in one direction.

** Breaks are considered to be gaps between the side and top crust of tin bread or along the circumference of the bottom crust of hearth bread: small gaps up to 0.5 cm; large - over 0.5 cm.

The elasticity of the crumb is determined by lightly pressing on the cut surface with two or three fingers to a depth of 1 cm, quickly tearing them off the cut surface and observing the rate of restoration of its surface to its original position. In the complete absence of residual deformation, the elasticity of the crumb is characterized by good, with a slight, that is, with almost complete recovery, - medium; with crushing of the crumb and significant residual deformation - poor.

The taste and crunch of bread is determined by chewing the crumb of the product.