67 
 

Journal homepage: www.fia.usv.ro/fiajournal 
Journal of Faculty of Food Engineering,  

Ştefan cel Mare University of Suceava, Romania  
Volume XV, Issue 1 - 2016, pag. 67  - 70 

 
 
 

DEVELOPMENT OF COMPLEX ACIDIFIERS AND ANALYSIS OF IMPACT ON 

BIOCHEMICAL PROCESSES IN DOUGH  
Tetyana SILCHUK1, Vira ZUYKO2* 

1Faculty of Hotel, Restaurant and Tourist Business, National University of Food Technologies 
Volodymyrska street, 68, Kyiv, Ukraine, tsilchuk@mail.ru 

2*Faculty of Hotel, Restaurant and Tourist Business, National University of Food Technologies 
Volodymyrska Street, 68, Kyiv, Ukraine, VivienSmile@yandex.ua  

Received February 25th 2016, accepted March 29th 
 

Abstract. Nowadays there are many different changes in all branches of human practice. This is 
engaged with runaway of science and technique and is dictated by consumer`s demand. Similarity of 
products, low capacity to adaptation and changes may lead to a decrease of products’ popularity with 
consumers. Nutrition technology, especially production of rye and rye-wheat bread, is also under 
great pressure from the point of view of growing rivalry. But this product apart from its popularity 
with consumers is not only an integral part of rational nutrition, but also a part of clinical nutrition. 
In modern conditions it is necessary to find ways to reduce the length of production of rye-wheat 
bread and to expand the range of products in restaurant enterprises and mini-productions. 
A formula of acidifiers, based on organic acids, dry milk whey, rye fermented malt and enzymes was 
developed in view of applying it in the technology of rye and rye-wheat bread. It contains organic acids 
and enzymes and provides significant shortening of dough fermentation and proper quality bread. The 
addition of supplements can reduce the duration of the process to 2,5-3 times and provide 
improvement of the structural and mechanical, physical and chemical properties of dough and bread. 
The influence of elaborated complex additives on biochemical processes in the dough and on bread 
quality was analyzed. A comparative study was made on the products obtained by traditional 
technology, using thick sourdough and those obtained by accelerated technology using of complex 
acidifiers.The changes in the balance of reducing sugars in the dough with complex acidifiers were 
analyzed as well. The addition of recently developed complex additives provides shortening of production 
process without quality loss of the finished products. These results allow the using of complex acidifiers in 
restaurant enterprises and mini-productions. 

 
Keywords: rye-wheat bread, accelerated technology, biochemical properties, complex 
acidifiers. 

 
 

1. Introduction. 
 

In recent years the development of 
restaurants and mini technology influenced 
significantly the production of bakery 
products. Previously bakery was produced 
mainly on industrial bakeries, which are 
equipped with specialized equipment. Now 
a part of the bakery products are producing 
at mini bakeries or in restaurant industry. 
This makes it possible to produce a wide 

range of bakery products and sell them in 
their outlets being hot during the day. 
Nowadays bread from rye flour (rye bread) 
is in demand among the people and has 
high nutritional value, thanks to the flour 
in essential amino acids, vitamins, micro- 
and macro elements. A special taste and 
smell of rye bread increases its 
physiological value. These properties allow 
including the bread from rye flour to 
category of healthy nutrition products. 

http://www.fia.usv.ro/fiajournal
mailto:tsilchuk@mail.ru
mailto:VivienSmile@yandex.ua


 

Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 1  – 2016 

Tetyana SILCHUK, Vira ZUYKO, Development of complex acidifiers and analysis of impact on biochemical processes in 
dough, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 67 – 70 

68 

 

Taking into account the characteristics of 
carbohydrate and amylase complex, 
protein and proteinase complex of rye 
flour, technology of making bread is very 
sophisticated and labor-intensive 
(demanding intensive labor). On Ukrainian 
market acidifiers supplying additives are 
imported, but there are problems of 
economical and resource availability of 
these additives, the lack of scientific 
evidence of their use. These reasons make 
necessary to develop new acidifying 
additives and technological principles of 
their application. Therefore, the creation of 
complex acidifying additives with a 
substantiate structure for the rapid 
production of rye-wheat bread and a study 
their impact on basic dough processes is 
actual and up-to-date [1- 4] , [6]. 
To create the proper conditions of 
biochemical processes in the dough and 
shortening manufacturing rye-wheat bread 
it is necessary to provide proper acidity of 
dough and fermentation activity of yeast. 
For this purpose it is necessary to develop 
the complex Acidifiers and explore their 
effects on biochemical processes in dough 
and bread quality. 

 
2. Materials and methods 

 
Citric acid, dry milk whey, rye fermented 
malt, enzymes with different principles of 
action were used to create compositions of 
acidifiers. All components are selected 
taking into account the features of rye-
wheat dough and products of it. Dough 
was prepared from a mixture of wheat 
flour first grade and peeling rye flour in 
proportion 50:50(1:1). The humidity of 
dough was 47%. There were prepared 
dough on traditional technology on thick 
rye sourdough as a control sample. 
The quality of semi-finished product and 
bread was evaluated by organoleptic and 
physico-chemical parameters with standard 
methods [5]. The intensity of fermentation 

of dough was determined by its ability 
gasification, sugar content research was 
carried out by Shorly’s iodometric method. 

 
3. Results and discussion 

 
Using methods of mathematical-statistical 
modeling and trial baking, three options of 
compositions by complex acidifiers were 
developed: "Effect Plus", "Optimal-1" and 
"Optimal-2". There were defined their 
influence on technological process and the 
quality of bread [7, 8]. 
There were investigated 4 samples of 
dough: 1 – control on thick rye sourdough, 
2, 3, 4 – developed acidifiers "Effect Plus", 
"Optimal-1", "Optimal-2" respectively. 
There were established (Table. 1), that 
production of rye-wheat bread for 
accelerated technology with using 
developed acidifiers initial acidity of 
dough was greater than the control sample 
on 0.4 – 0.8 degrees. This is explained 
acidifiers’ great acidity, which composed 
of organic acids. 
During fermentation acidity of dough is 
increasing due to the intensification of the 
fermentation of dough. Thus, in samples of 
dough with the established acidifiers 
process of acids accumulation occurred 
more intensively. For less time of 
fermentation there were accumulated more 
acids respondent substances as in control 
sample. This fact can be explained by more 
optimal pH and the presence of pressed 
yeast in dough’s samples with acidifiers’ 
addition. The intensive of fermentation 
promotes to cut down the length of 
maturation products that are relevant in the 
accelerated technologies of rye-wheat 
bread.  
Bread, which was made by accelerating 
technology, satisfied the requirements of 
regulatory documents, had good 
organoleptic properties, pleasant taste and 
flavor.

 



 

Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 1  – 2016 

Tetyana SILCHUK, Vira ZUYKO, Development of complex acidifiers and analysis of impact on biochemical processes in 
dough, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 67 – 70 

69 

 

Table 1  
Effect of acidifiers on figures of technologic process and rye-wheat bread’s quality 

Figures Control 
With acidifiers 

Effect Plus Optimal-1 Optimal-2 
Dough 

Initial acidity . grad. 6.6 7.4 6.8 7.0 
Duration of fermentation. min. 90 30 30 30 

Duration of maturation. min. 50 40 40 35 
Final acidity. grad. 7.4 8.6 7.7 8.0 

Bread 
Specific volume . сm3/g 2.4 2.2 2.2 2.3 
Porosity. % 66 64 65 66 
Acidity. grad. 6.0 6.6 6.4 6.8 
Look Right shape, smooth 
Crumb quality Non-rigid 
Porosity Equable 
Taste and flavor Natural for rye-wheat bread 
 
One of the features, which indicators the 
intensity of fermented dough, is its ability 
of gasification property. This figures 
images activity of yeast cells and the 
availability of sugars and nitrogen-
containing substances. Since compositions 
of acidifiers contain significant amount of 
these substances, there was conducted 
determination of number of selected 
carbon dioxide during 300 minutes of 
fermentation. There was found that gas 
production in the dough with acidifiers is 
11% - 32% stronger than in the control 
sample. Compositions developed acidifiers 
provide more intensive gas production. 
There is associated with more accumulated 
sugars under the influence of enzymes in 
dough’s fermentation. The dynamic of gas 
production in the rye-wheat dough shows 
that acidifiers’ addition in dough 
intensifies the accumulation of carbon 
dioxide during the period of fermentation. 
Maximum of carbon dioxide’s emission in 
samples with acidifiers is observed much 
earlier than in the control sample. 
It is known that the biochemical processes 
in dough can be characterized by changes 
in the balance of sugars in semi-finished 

product. The depth of their changes effects 
on gas production’s ability of dough during 
fermentation. There were prepared four 
samples (1-control - thick rye sourdough, 
2, 3, 4 – with developed acidifiers "Effect 
Plus", "Optimal-1", "Optimal-2" 
respectively) to determining the balance of 
sugars of rye-wheat dough. To avoid the 
influence of yeast’s enzymes and 
fermentation on content of sugars, yeasts 
are not made in dough. Similarly, there 
were prepared four samples of dough but 
with addition of 3% of yeast. 
Accumulation of sugars was determined 
immediately after mixing and after 1.5 
hours of dough’s fermentation at 
temperature of 32° C. In the dough after 
mixing and after 1.5 hours of fermentation 
sugars’ content were determined by 
Shorly’s iodometric method. The 
accumulation of sugars was determined by 
the difference between their content in the 
dough after mixing and after 1.5 hours of 
fermentation. The comparison between 
sugars formed in non-yeast dough, and the 
residual of sugars in dough after 1.5 hours 
of fermentation, helps to determine amount 
of sugars that were fermented (tab. 2). 

 
 



 

Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 1  – 2016 

Tetyana SILCHUK, Vira ZUYKO, Development of complex acidifiers and analysis of impact on biochemical processes in 
dough, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 67 – 70 

70 

 

Table 2  
Content of reducing sugars in rye-wheat dough 

Subject 
Reducing sugars 

Samples without yeast Samples with yeast 
1 2 3 4 1 2 3 4 

Dough after mixing 3.62 4.46 5.1 4.67 3.59 4.58 5.2 4.8 
Dough after 1.5 hours 

of fermentation 
6.0 7.06 7.8 8.0 4.28 5.4 5.9 6.0 

Accumulated sugars 2.38 2.6 2.7 3.33 0.69 0.82 0.7 1.2 
Fermented sugars - - - - 1.69 1.78 2.0 2.13 

 
The table 2 shows that in dough with 
acidifiers accumulation of sugars and their 
fermentation exceed the level of control in 
all dough samples. After 1.5 hours of 
fermentation there were formed in samples 
of dough with the addition of 10-40% more 
reducing sugars than in control sample. 
This can be explained by increased activity 
of enzymes by reduction the pH of dough 
acidifiers, leading to a deeper hydrolysis of 
starch and dextrins. 
The number of fermented sugars in dough 
with acidifiers was by 26% higher than in 
the control due to the intensification of the 
process of fermentation. This creates 
conditions to reduce the period of 
fermentation of semi-finished products. 
Thus, intense accumulation and 
fermentation of sugars in dough samples 
with complex acidifiers is important 
foundation for intensifying the process of 
fermenting dough. 

 
4. Conclusions 

 
The development of integrated 
manufacturing new acidifiers for rye-wheat 
bread’s manufacture is appropriate and 
relevant. Production of rye-wheat bread by 
accelerated technology with the addition of 
complex acidifiers promotes more 
intensive acids accumulation in dough. It 
increases the gas production process and 
accelerates ripening dough reduces the 
duration of proofing dough pieces and has 
positive effect on the taste qualities of 
bread. Developed acidifiers, based on 
organic acids and enzymes provide 

significant shortening of dough 
fermentation and proper quality bread. 
The use of elaborated complex acidifiers is 
a perspective in the production of rye-
wheat bread by accelerated technology in 
discrete modes of production in restaurant 
enterprises and mini-productions. 

 
5. References 

 
[1]. PUCHKOVA L.I.. MALOFEEVA Y.N. MATVEEVA 
I.V. YUDINA T.A.. The use of enzyme preparations in the 
production of bread from a mixture of rye and wheat flour. 
Food Ingredients. Raw materials and additives. 2: 68 – 71. 
(2001). 
[2]. MATVEEVA I. The concept and application of 
technological solutions of baking improvers. Food and 
Beverage. 5: 20 – 23. (2006) 
[3]. SYLCHUK T.A.. KULINICH V.I.. SIDORENKO 
A.A.. Application acidifiers the production of rye-wheat 
bread. Bakery and confectionery industry Ukraine. 05 (126): 
3 – 5. (2015) 
[4]. GORBAN N.. Enzyme preparations and their 
influence on the flour. Bakery and confectionery industry 
Ukraine. 10 (35): 30 – 31. (2007). 
[5]. DROBOT V.I.. Bakery production technology. Kyiv. 
Logos. 368. (2002). 
[6]. GOESAERT H.. BRIJS K.. VERAVERBEKE 
W.S.. COURTIN C.M.. GEBRUERS K.. DELCOUR 
J.A. Wheat flour constituents: how they impact bread 
quality. and how to impact their functionality. Trends 
in Food Science & Technology. 16:12 – 30. (2005) 
[7]. SYLCHUK T.A.. DROBOT V.I.. KULINICH V.I.. 
TSYRULNIKOVA V.V.. Patent 100480 UA. IPC A21D 
8/02 (2006.01) Ingredients Acidifiers complex "Optimal-1"; 
applicant and patentee National University of Food 
Technologies. u201501349. (2015) 
[8]. SYLCHUK T.A.. DROBOT V.I.. KULINICH V.I.. 
TSYRULNIKOVA V.V.. Patent 100478 UA. IPC A21D 
8/02 (2006.01) Ingredients Acidifiers complex "Optimal-2": 
applicant and patentee National University of Food 
Technologies. u201501346. (2015)