New technology for preparing acidophilic steread with improved biotechnological properties

Abstract

The studies of the effect of barley flour on the processes occurring during the production of acidophilic sourdough have been carried out. It was found that the introduction of barley flour in the preparation of saccharified brew for the breeding cycle of the starter leads to an improvement in its lifting force and acceleration of acid accumulation. The best result was observed when barley flour was introduced in an amount of 5% - 10% of the flour mass in the dough. Improvement of the biotechnological parameters of the starter culture with the introduction of 5% - 10% of barley flour is accompanied by a reduction in the period of its ripening by 60-120 minutes. A new technology for the preparation of acidophilic starter culture using barley flour has been developed, which enriches the amino acid and vitamin composition of the nutrient substrate and intensifies the process of preparing the starter culture, improving its biotechnological properties.