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Elderly people’s ration must necessarily include bakery, enriched with food fibers, of yesterday baking. To improve their quality and increase their storage life, the complex bakery improver (CBI) “Freshness” was elaborated. The base of the complex improver is beer powder, combined with lecithin, enzymatic preparation Betamalt 25 FBD, carboxymethyl cellulose, ascorbic acid. According to the results of research, the optimal dose of CBI “Freshness” in the recipe of bran loaves that is 2 % of flour mass was established. The processes, connected with staling and loss of organoleptic and physical-chemical parameters of bran loaves at storage, were considered. The results of the study of free and bound water in products indicate that CBI “Freshness” use decreases osmotically bound water content that confirms the deceleration of brain loaves staling process.  It was established, that CBI “Freshness” use decreases crumbling of bran loaves and increase their swelling comparing with products without it. The studies proved that at CBI “Freshness” use, the content of bisulphite bounding compounds increases comparing with a control at the expanse of the increase of the amount of substances, that form a smell at dough ripening and dough half-finished products baking. The increase of carbonyl compounds amount in bran loaves correlates with more intense flavor and smell of products, and with a crust coloration. The positive influence of CBI “Freshness” use on microbiological parameters was received that is proved by bran loaves storage life increase up to 72 hours. It was proved, that BCI “Freshness” use favors the increase of non-packed bran loaves storage life up to 72 hours at the expanse of osmotically bound water content decrease and microbiological pureness increase.

INVESTIGATION OF BRAN LOAVES STALING FOR THE USE OF COMPLEX BAKING IMPROVER "FRESHNESS"