DEVELOPMENT OF INTEGRATED TECHNOLOGY AND ASSORTMENT OF LONG-LIFE RYE-WHEAT BAKERY PRODUCTS
| Autor: | Nevskaya E.V., Borodulin D.M., Potekha V.L., Nevskiy A.A., Lobasenko B.A., Shulbaeva M.T. |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: | |
| Zdroj: | Foods and Raw Materials, Vol 6, Iss 1, Pp 99-109 (2018) |
| Druh dokumentu: | article |
| ISSN: | 2308-4057 2310-9599 |
| DOI: | 10.21603/2308-4057-2018-1-99-109 |
| Popis: | Insufficiently studied and at the same time promising is the use of an acidophilic starter for making the bakery products designated as military personnel's food. An acidophilic sourdough starter is a mixture of the species and strains of yeast and lactic acid bacteria grown on the basis of saccharified pregelatinized flour and specially selected in certain proportions. The study aims at obtaining a dehydrated biopreparation of fermented pregelatinized flour for bakery production using the strain Lactobacillus helveticus H10 (dry fermented pregelatinized flour) and its application in the technologies of bakery products made from rye and a mixture of rye and wheat flour. The composition of the nutrient mixture for dry fermented pregelatinized flour has been optimized in terms of rheological, biotechnological and microbiological indicators. It has been found that fermented pregelatinized flour with a 50% content of a starter has the least viscous structure, which allows us to dry the sample faster and to preserve lactic acid bacteria. It has been found that the sample prepared using rye wholemeal flour was characterized by a higher content of amine nitrogen (by 15%), volatile acids (by 29%) and mass fraction of sugar (by 27%) compared to the sample of fermented pregelatinized flour made using rye bread flour. It has been revealed that microorganisms are destroyed least during convective drying. The main technological parameters for making dry fermented pregelatinized flour that provide stable biotechnological and microbiological properties have been developed: a drying temperature of 40–45°C for 170–200 min with an air flow rate of 1.5–1.8 m/s above, 0.3–0.5 m/s below, 0.8 m/s on the right and 0.1–0.15 m/s on the left. A complex technology of long-life rye-wheat bakery products has been developed. |
| Databáze: | Directory of Open Access Journals |
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