Affiliation
a National University of Food Technologies
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Abstract
Technologies making rational use of raw materials to ensure safety and to improve the nutritional and biological value of products are of prior importance in the development of the baking industry. Bread making technologies based on dough sours belong to this direction. A wide use of dough sours of different composition in the bakery is also associated with the desire of manufacturers to reduce yeast in recipes of making bread. The practice of preparing dough sours showed that spontaneous microflora is not always able to ensure the normal fermentation process of half-finished goods. In this work, the microbiological characteristics of AromaLeaven dough sour and its antagonistic properties have been studied and microbiological safety of bread based on this dough sour has been evaluated. The microbiological analysis of the dough sour Aroma Leaven microflora composition has shown that viable yeastcells are missing in it. It has been also found that lactic acid bacteria of the dough sour have antagonistic activity against B. subtilis, E. coli, S. aureus, P. chrysogenum, M. racemosus. It has been proved that introduction of exactly 2.8% of dough sour to the flour mass has the most positive effect on the microbiological characteristics of dough safety, since at this dose the reduction of wildyeasts, bacteria of the genus Leuconostoc and spore-forming bacteria is observed. According to the research results, it has been found that bread based on Aroma Leaven dough sour is good only in the case of adding a small amount (1 %) of baker's yeast to it. Thus,we assume that in the future the dough sours based on lactic acid bacteria can become a qualitative replacement of baker's ye ast in the production of bread, because of their positive effect on its quality and safety.
Keywords
The Aroma Leaven dough sour,
directed cultivation,
inactive yeast,
bread
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