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Information × Registration Number 0224U002304, 0121U108531 , R & D reports Title Investigation of the microbiota influence of baking starters on the transformation of protein-carbohydrate dough complexes in grain processing technologies popup.stage_title Head Naumenko Oksana V., Доктор технічних наук Registration Date 11-02-2024 Organization Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine popup.description2  It has been established that a promising raw material for increasing the nutritional value of bakery products is beer groats as a secondary product of the beer industry, and among non-traditional plant raw materials - teff flour due to the high content of proteins, dietary fibers, and other valuable macro- and micronutrients. The technologies of the bun " Zdobna z teff" and the bread «Wheat-teff» have been developed, which are made by a steamless method with the addition of 10% wheat sourdough based on the composition of lactic acid bacteria «Biolight». Sourdough has a positive effect on biochemical and microbiological processes in the dough with teff flour, intensifying the ripening processes of the dough. At the same time, the protein content of beef products increases by 18-20%, and the daily need for protein is covered by 41-42.9% for men, 48-49.8% for women. The technology of «Divosil wheat-rye» bread was developed, which involves the simultaneous addition of beer brewer's grain (10%) together with rye sourdough on pure cultures of lactic acid bacteria and «Stimul» yeast in the amount of 40% to the mass of flour. The introduction of beer brewer's grain increases the protein content by 6.0% and dietary fiber by 6.8%, the daily protein requirement is covered by 16.8% for men and 20.5% for women, and the consumption of pressed baker's yeast is reduced by 56%. Sets of regulatory documentation were developed and approved: «Dyvosil wheat-rye» bread (RCU, TIU 00419880.069:2023); «Wheat-teff» bread (RCU, TIU 00419880.065:2023); Bun «Zdobna z teff» (RCU, TIU 00419880.066:2023), which was agreed upon at a meeting of the Specialized Tasting Commission of Ukrkhlibprom (Act No. 5 dated October 31, 2023). The effectiveness of the developed technologies has been confirmed in industrial conditions. Product Description popup.authors Astakhova Liudmyla O. Bogdan Halyna S. Hetman Inna A. Hunko Serhii M. Koroliuk Kostiantyn Ye. Naumenko Oksana V. Chervinskyi Vladyslav O. Chizh Valentyna M. popup.nrat_date 2024-02-11 Close