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Information × Registration Number 0225U002318, (0121U114413) , R & D reports Title Theoretical and practical justification of safety and quality of breads made with sourdough popup.stage_title Проведення експерементальних досліджень Head Merzlova Halyna V., Кандидат сільськогосподарських наукTsebro Anastasiia D., Кандидат сільськогосподарських наукCherniuk Serhii V., Registration Date 03-03-2025 Organization Bila Tserkva National Agrarian University popup.description1 The purpose of this work is to substantiate the safety and quality of breads made with sourdough popup.description2 Recently, due to the global coronavirus pandemic, more and more bakeries have been opening in the country to offer consumers unique and unusual types of bread. In recent years, the number of bakeries specialising in craft bread has grown significantly. Craft bread is natural bread, free of additives, made from natural ingredients and handmade. However, there are also leaders among craft breads, such as rye and wheat bread products made with sourdough starter with the addition of a variety of ingredients. These breads have an improved chemical composition and are distinguished by their high nutritional value due to the content of essential amino acids, vitamins, micro and macro elements in rye flour. The peculiarity of this bread is that it is yeast-free, based on flour and water. It takes a long time to bake, but the result is worth it. This bread can be stored much longer than regular bread. Therefore, the development of accelerated technologies for the production of rye-wheat bread using sourdough with the addition of honey will be relevant. The aim of this work is to evaluate the quality and safety of the production of craft sourdough bread using honey. Product Description popup.authors Merzlova Halyna V. Nedashkivska Nataliia V. Tsebro Anastasiia D. Cherniuk Serhii V. popup.nrat_date 2025-03-03 Close