This article presents the results on creating the probiotic preparation with inclusion of microorganisms of highly productive lactic bacteria cultures with high biosynthetic and bactericidal properties. Conditions for production of bacterial preparation and multicomponent mix for flour enrichment and bread making were developed. Composition of the produced improving agent and premix for flour enrichment was studied and conditions for flour enrichment using the produced biological improving agent based on lactic bacteria were developed. Technological parameters of flour semi-products where determined on addition of the enriched flour. It was determined that produced improving agent plays a key role in transformation of protein-proteinase and carbohydrate-amylase flour complex, thereby improving the structuralmechanical properties of dough and further resulting in production of elastic crumb with thin-walled and even texture.
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.