Application of Lactic Acid Bacteria on the Indicators of Rye Source

Hrushkovska, A.О.; Danylenko, S; Khonkiv, M.O.; Kryzhska, Tetiana

doi:10.32838/2663-5941/2019.4-2/15

Cited by 4 publications

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“…Дослідники (Iorgachova & Lebedenko, 2015;Israr et al, 2017) вважають, що одним із способів покращення якості та підвищення біологічної цінності хліба буде додавання у його рецептурний склад поживніших видів борошна, різних фітодобавок, олій, а також застосування заквасочних мікроорганізмів (Yazar & Tavman, 2012;Kukhtyn et al, 2017;Hrushkovska et al, 2019), які б подовжували термін зберігання готових виробів та знижували процеси черствіння. Серед заквашувальної мікробіоти, яку найчастіше застосовують у технологічному процесі виготовлення хліба вважаються чисті культури молочнокислих й пропіоновокислих бактерій.…”

Section: вступunclassified

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

Lialyk,

Kravcheniuk,

Kukhtyn

2024

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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.

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Section: вступunclassified

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

Lialyk,

Kravcheniuk,

Kukhtyn

2024

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“…На третій стадії поновлення закваски (72 год) різниця у кислотності ще більше була помітна, так, у дослідному зразку № 3 (1,5 % базиліку) кислотність становила 8,0 ± 0,1 град, а у зразку № 6 (1,5 % базиліку) − 8,7 ± 0,1 град, що на 0,4 та 1,1 град більше проти контролю без вмісту базиліку. 6,3 ± 0,1 7,0 ± 0,1 7,4 ± 0,1 7,6 ± 0,1 7,8 ± 0,1 8,0 ± 0,1 № 1 -0,5 % 6,3 ± 0,1 7,1 ± 0,1 7,5 ± 0,1 7,7 ± 0,1 8,0 ± 0,1 8,2 ± 0,1 № 2 -1,0 % 6,3 ± 0,1 7,2 ± 0,1 7,5 ± 0,1 7,8 ± 0,1 8,1 ± 0,1 8,3 ± 0,1 № 3 -1,5 % 6,3 ± 0,12 7,4 ± 0,1 7,8 ± 0,1 8,0 ± 0,1* 8,3 ± 0,1 8,5 ± 0,1* № 4 -2,0 % 6,3 ± 0,1 7,5 ± 0,1 7,8 ± 0,1 8,2 ± 0,1 8,4 ± 0,1 8,6 ± 0,1 № 5 -2,5 % 6,3 ± 0,1 7,6 ± 0,1 7,9 ± 0,1 8,3 ± 0,1 8,6 ± 0,1 8,9 ± 0,1 № 6 -3,0 % 6,3 ± 0,1 7,7 ± 0,1 8,2 ± 0,1* 8,7 ± 0,1* 9,0 ± 0,1* 9,2 ± 0,1* Примітка: *Р ≤ 0,05 -порівняно з показником контролю З літературних джерел відомо (Drobot et al, 2016;Hrushkovska et al, 2019), що під час 48-72 год (другого і третього поновлення) у заквасці інтенсивно розмножуються молочнокислі бактерії, які представлені гетеро-та гомоферментативними мікроорганізмами видами: Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus brevis, у меншій мірі видами: Lactobacillus buchneri та Lactobacillus casei. Саме завдяки життєдіяльності даних популяцій мікроорганізмів закваски мають притаманний їм смак, аромат та відповідну кислотність.…”

Section: результати та їх обговоренняunclassified

Evaluation of spontaneous fermentation with basil content in the technology of rye-wheat bread production

et al. 2022

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The bakery industry is increasingly using technologies that improve the quality of finished products. Such technologies of bread production include technology with the use of natural leavens of spontaneous fermentation, which are made without the addition of various artificially created chemical ingredients. The aim of the work was to determine the influence of basil seeds on the activity of rye-wheat leaven in the technology of its renewal and to investigate the physicochemical, organoleptic characteristics of the dough during fermentation and the quality of bread. The research used generally accepted in the bakery industry methods of physical and chemical research of sourdough, dough and finished products. It was found that the introduction of basil seeds in the composition of spontaneous leaven in the amount of 1.5 to 3.0 % reduces the time of renewal of the leaven and accelerate the increase in acidity, which is the result of the development of its own microbiota. The expediency of adding basil seeds (up to 2.0 %) to the technology of spontaneous leaven production was established, as the time of ball emergence after the fifth stage of renewal was 8 minutes shorter compared to the control sample of leaven. The addition of basil accelerates the development and biochemical activity of the yeast microbiota, resulting in more enzymes of the reductase class. The dough is made with the addition of spontaneous fermentation leaven, which contains basil seeds ferment and ripen faster. In the evaluation of bread samples, the highest total score was obtained by samples № 2 and №3, which were made on spontaneous leaven with a content of 1.0 and 1.5 basil – the total number of points was 19.3 points, which is 0.5 points more than the control sample. Therefore, for the production of rye-wheat spontaneous leaven, it is advisable to add basil seeds to its composition to enhance biochemical and microbiological processes.

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“…У дослідженнях (Hrushkovska et al, 2019) повідомляється, що додавання до борошна складників, які позитивно впливають на розвиток молочнокислих мікроорганізмів, або чистих культур даних бактерій сприяє отриманню рідкої житньої закваски з підйомною силою 20-25 хв і кислотністю -22 град. При цьому виявлено, що найкраще впливали на поліпшення підйомної сили і кислотності культури молочнокислих паличок Lactobacillus buchneri.…”

Section: вступunclassified

“…Проте, науковці (Stabnikova et al, 2008;Hrushkovska et al, 2019;Mayda et al, 2020) у своїх дослідженнях приходять до думки, що оптимальним способом вдосконалення технологічних властивостей тіста і якості хлібобулочних виробів є використання природньої сировини, яка покращує мікробіологічні і біохімічні процеси в тісті, тобто пришвидшує ферментативні процеси.…”

Section: вступunclassified

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

Karpyk¹,

Kukhtyn²,

Selskyi³

et al. 2021

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The issue of healthy eating has always been relevant, especially this problem has been exacerbated by the rapid development of food technology and the production of a significant number of semi-finished products. As a result, there is a need to develop new types of food, including unleavened and low-calorie bread, bakery products enriched with vitamins, minerals, plant supplements. The aim of the work was to substantiate the technology of bread production with the use of beet kvass and to investigate the physico-chemical quality indicators of experimental samples of finished products. Technological indicators that characterize the quality of bread: moisture, porosity, crumbliness, acidity were determined by generally accepted methods. Bread made with beet kvass has been found to have well-developed crumb porosity, does not crumble for a long time, hardens slowly, and is resistant to microbiological spoilage. The crumb is not deformed and elastic when pressed. Replacing part of the water during the kneading of wheat dough with beet kvass (50 % by weight of flour) makes it possible to intensify the maturation of semi-finished products, both in traditional and accelerated technologies, to create a more complete nutrient medium for yeast activation, to obtain high quality bakery products storage. It has also been found that during the storage of bread, the hydrophilic properties of the crumb, its crumbliness changes slightly. The drying process is most intense during the first day, then slows down.

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Application of Lactic Acid Bacteria on the Indicators of Rye Source

Cited by 4 publications

References 0 publications

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

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

Evaluation of spontaneous fermentation with basil content in the technology of rye-wheat bread production

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

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