Research of technological properties of bread made with the addition of beet kvass

Bread is one of the most important and basic food products consumed by people all over the world. The aging of wheat bread is a natural process that shortens its storage and sale periods and occurs under the influence of several factors, in particular due to the development of technically harmful microorganisms. Therefore, in the bakery industry, safe chemical preparations are widely used, which can inhibit the occurrence of microbiological defects and thus prolong the freshness of bread throughout the entire storage period. The aim of the work was to investigate the influence of organic acids on the microbiological, physicochemical and technological indicators of wheat bread. For the study, generally recognized microbiological and physicochemical methods were used to determine the quality indicators of raw materials and finished bakery products. It was found that flour of the highest and first grades, as the main raw material for the production of bread, always contains spore-forming bacteria, which, if the production technology and the temperature-humidity regime of storage are not followed, can be the cause of potato disease of bread. It was established that the addition of organic acids to flour during the production of wheat bread, on average, increases the titrated acidity of the finished product by 1 degree. According to physico-chemical parameters (moisture, porosity), the test samples of bread did not differ significantly, compared to the control sample, and these values were within the normative value. At the same time, the fragility of the test samples was, on average, 1.4 times lower than in the control bread.This indicates that products containing organic acids will be less likely to go rancid and have better organoleptic properties during storage. During the organoleptic evaluation of the test samples of bread, it was established that all of them met the satisfactory requirements for the main parameters, such as appearance, color and consistency, that is, they did not differ from the control sample. Therefore, the combination of organic acids and the creation of acidifying preparations for wheat dough will improve the quality of finished products and their shelf life.

Section: вступunclassified

Section: таблицяunclassified

Characteristics of the production technology of wheat bread with organic acids

Sidorov,

Protsak,

Kukhtyn

et al. 2024

“…Відомо, що якість хліба напряму залежить від ряду фізико-хімічних показників якості борошна, яке використовується у технології приготування виробів (Drobot & Sylchuk, 2016;Lialyk et al, 2020;Karpyk et al, 2021). За умови використання борошна невідповідної якості, особливо за вмістом клейковини, кислотності або додавання борошна нижчих сортів, тоді у рецептурний склад додають різні покращувачі синтетичного походження (Iorgacheva & Lebedenko, 2014;Cheliabiieva & Sosedova, 2018).…”

Section: вступunclassified

“…Важливо, щоб поряд із підкисленням тістового середовища відбувалися реологічні зміни структурномеханічного характеру клейковини, а саме збільшувався об'єм тіста (Drobot & Sylchuk, 2016;Karpyk et al, 2021). Даний процес проходить через виділення мікробіотою тіста вуглекислого газу, це спричиняє збільшення питомого об'єму буханки.…”

Section: результати та їх обговоренняunclassified

Characteristics of fermentation changes in the dough for rye-wheat bread with the addition of propionic and lactic acid bacteria

Lialyk,

Kravcheniuk,

Kukhtyn

2024

The quality of bread directly depends on several physical and chemical indicators of the quality of flour, which is used in the technology of making products. Various types of flour, phyto-additives, oils, and leavening microorganisms are added to its recipe to improve the quality and increase the biological value of bread. Pure cultures of lactic acid and propionic acid bacteria are among the fermenting microbiota most often used in the technological process of bread production. The work aimed to determine the effect of adding pure cultures of lactic acid and propionic acid bacteria on the technological process of bread production. Three samples of dough and dough were prepared: the first with lactic acid bacteria and yeast; the second – propionic and lactic acid bacteria and yeast; the third only on a yeast base. Then, samples of rye-wheat dough were mixed in these ovens, and bread was baked. The symbiotic effect of propionic acid bacteria on the acidification of the environment, that is, on the development of yeast and lactic acid bacteria, was established because it was sample № 2 in which this entire microbial landscape was present that had the highest acidity of the dough. An interdependent relationship between added bacteria to the wort and reduction in fermentation time was revealed. In test № 2, the time required to reach the final fermentation process was about 77 min, about 30 min faster than in the control test. In dough № 2 with added microbiota, the lifting force time was the lowest. Therefore, the addition of propionic and lactic acid bacteria to the dough at the same time as yeast contributes to the active gas-forming ability of the dough. Thus, introducing this microbiota into the steam will increase semi-finished products in a short production time.

“…Сьогодні харчові продукти призначені не лише для втамування голоду та забезпечення необхідних поживних речовин для людини, а й також для запобігання захворюванням, пов'язаним з харчуванням, і покращення фізичного та психічного благополуччя споживачів (Lialyk et al, 2020;Horiuk et al, 2020;Karpyk et al, 2021). Розширення знань про взаємозв'язок між поживними речовинами та здоров'ям призвело до кількох нових категорій продуктів, таких як функціональні харчові продукти та нутрицевтики.…”

Section: вступunclassified

Microbiological indicators of quality and safety of hard rennet cheese with linseed content during storage

Arutiunian,

Kukhtyn

2023

Food fortification is one of the most important processes for improving the nutritional quality and quantity of food products. Currently, the development of new recipes for dairy products is one of the driving forces of the dairy industry. The purpose of this study was to determine the suitability of the developed hard cheese with flax seeds for storage under the conditions defined by the standard. Microbiological studies were performed according to standard methods, which included the preparation of samples for the study, carrying out tenfold dilutions and sowing them on selective and storage media. Coliform bacteria and lactic acid microorganisms were determined according to DSTU 7357:2013, Salmonella and Listeria bacteria according to DSTU EN 12824:2004 and DSTU ISO 11290-1:2003, respectively. The developed Gouda-type hard cheese with flax seeds showed high microbiological indicators, which characterize its safety and quality, during storage at the temperature regime t... +5 ± 1 °C for 45 days. In particular, according to the amount of coliform bacteria, the product during 45 days of storage had a titer one order of magnitude higher than the maximum allowable limit (0.01 g), and according to the content of Staphylococcus aureus, it had an amount almost 20 times lower than the maximum allowable standard. Pathogenic microorganisms such as L. monocytogenes and Salmonella spp. were not detected in 25 g of the product during the entire storage period. At the end of the storage period, the number of lactic acid bacteria in the cheese was 8.0 ± 0.1 × 108 CFU/g. Therefore, the hard rennet cheese with flax seeds developed by us should show functional properties, both due to the content of flax seeds – a source of omega-3 fatty acids, and due to the vital activity of lactic acid microflora.