The article covers the main types and causes of bread diseases, identifies the most perspective ways of their prevention; the appropriateness for the use of bioadditives and phytoadditives with antagonistic properties to pathogens of bread diseases for the prevention of microbial infection of this type of product is justified. The biotechnological properties, species and quantitative composition of the microflora of the polystrain leaven of spontaneous fermentation (by the example of pea-anise leaven) were studied. The appropriateness of using this type of leaven jointly with phytoadditives from Alhagi pseudalhagi for the prevention of microbial infection of bread and the prevention of bread disease with potato disease and molding is substantiated. The fungistatic properties of phytoadditives in relation to B. subtilis, E. coli, S. Aureus, As. niger, P. crustosum and M. racemosus are defined. The combined use of leaven cultures and phytoadditives will ensure a relative degree of microbiological clarity of bread for 48 hours, increase its period of storage by average of 24 hours in the hot climate, relative to samples on a leaven without phytoadditive, and, therefore, ensure its food safety.
In recent years, development of confectionery industry is aimed at creating products of increased nutritional value, enriched with macro- and micronutrients, for dietary and prophylactic purposes. One of the most common flour confectionery products in Russia is raw gummy gingerbread. The aim of the research is to study the impact of amaranth flour and encapsulated vegetable oil wall material on the quality of raw gummy gingerbread, development of technology and formulations for raw gingerbread. The optimal ratio of the mixture of starch and amaranth flour has been determined, amounting to 70 and 30 %, respectively. Amaranth flour showed to reduce the density of raw gingerbread to 732 kg/m3 , and moisture content increases to 14.1 % for gingerbread with BPS on IBS, and for gingerbread on BPS with whey - 743 kg/m3 , and humidity increases to 14.9 %. At the same time, organoleptic characteristics and structure of the crumb are fundamentally different from those inherent in gingerbread products: porous structure of the crumb, fragility, irregular shape, uneven color, tears on the surface of gingerbread. Direct impact of protein structural component of encapsulation in the nut oil emulsion on organoleptic indicators of the gingerbread quality (taste, color, smell, appearance, shape, surface, and others) has been revealed. It has been determined that moisture content in gingerbread cooked according to the developed formulation was 1.0-2.0 % higher and they have longer shelf life compared to traditional gingerbread. Formulations with high and low fat content and technology for production of raw gingerbread with encapsulated nut butter have been developed. The developed technology received a patent of the Russian Federation No. 2734 620 “Gingerbread with vegetable oils and milk whey”, which testifies not only to its scientific, but also practical significance.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.