The recycling of non-standard bread (with cracked crust, unsatisfactory mass or non-standard shape) saves natural food resources and provides economic benefits for bakers. The objective of this study was to investigate the impact of recycled old bread on the quality of sourdough and bread. An increase in the bread dosage in the rye dense sourdough more than 25% instead of flour negatively affected sourdough quality. The deterioration of the sourdough quality was not associated with a nutrient deficiency. When 25% of recycling old bread was in the sourdough, the quality of the bread was comparable to the control, but the crumbliness was 1.5 times less compared to the control, which indicates a slowing down of the staling process in bread made with recycled bread in sourdough. Bread fermentation in sourdough allowed getting bread with a good smell and taste. Old recycled bread did not significantly affect the microbial contamination of new bread, especially in terms of moulds and yeasts.
Sourdough is an important ingredient in the breadmaking. In the Baltic countries, Belarus, Ukraine and Russia, thermophilic rye sourdough are widely used, which are prepared using saccharified flour scald (scalded flour) and fermented at elevated temperatures (>35 °C). Pure cultures of L. amylolyticus 76 are widely used for thermophilic sourdough preparation. The aim of the research was to identify the causes of the spore-forming bacteria germination and the appearance of an unpleasant odor at the end of the first step of thermophilic sourdough preparation when thermophilic strain L. amylolyticus is used, as well as to develop methods for suppressing the development of unwanted microorganisms. Using the 16S rRNA sequencing method, it was established that the isolated bacteria belong to the species Bacillus licheniformis. Water at a temperature of 58-60 to 77-78 °C and steam inhibit the development of spore-forming bacteria, while water at a temperature above 97°C activates spores. The effect physiological activity of pure cultures L. amylolyticus 76 on the sourdough quality and the undesirable microflora growth was investigated. The influense of anaerobic conditions on the sourdough surface, for example, by creating a protective film of vegetable oil, also as acidifying of sourdough by lactic acid or glacial acetic acid was established.
The article is devoted to the development of gluten-free bread technology with scalded flour, fermented by lactic acid bacteria and yeast isolated previously from samples of good quality gluten-free sourdough. The species affiliation of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures was established. The antagonistic and acid-forming activity of lactic acid bacteria and the fermentation activity of yeasts were investigated. An increase in the content of volatile acids in fermented scald and the acidity of finished products was established when using scald fermented with a heterofermentative strain L.brevis E139. As a result of the research, a biotechnology of fermented scald was developed, which makes it possible to obtain gluten-free bread with increased physical, chemical, organoleptic quality indicators and safety for diet therapy for celiac disease. The influence of the sourdough with a new microbial composition on the physico-chemical, organoleptic quality indicators of finished products and their resistance to mold and potato disease was studied.
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