Registration Number
0225U003476,
(0123U102191)
, R & D reports
Title
Influence of biologically active substances on the fermentation processes in functional bread production technology
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Вплив біологічно-активних речовин на перебіг ферментаційних процесів в технології виробництва функціонального хліба.
Head
Korniienko Iryna M., к.т.н.
Registration Date
02-07-2025
Organization
National Aviation University
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To investigate the effect of biologically active substances on the titer of the fermenting microflora and the intensity of the fermentation processes of the dough.
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The object of research is the technology of obtaining functional bread with the addition of ascorbic acid and fat-soluble vitamins.
The subject of the study is physicochemical and microbiological quality indicators of functional bread with a high titer of probiotic cultures.
The aim of the study is to improve the technology of obtaining functional bread made with bread sourdough by enriching the recipe of functional bakery products with a high titer of lactic acid bacteria with biologically active substances (BAS) (ascorbic acid and fat-soluble vitamins).
The task of the study is to determine the optimal amount of added functional components (FC) in the dough to improve the organoleptic properties of bread and its quality characteristics.
Research methods and equipment. The study investigates the physicochemical, microbiological quality parameters of sourdough starter, dough samples and functional bread. Commonly accepted research methods were employed, including: test baking of bread (GOST 27669-88); determination of organoleptic parameters of bread (GOST - 65. "Bread and bakery products.
Theoretical and practical results. BAS (ascorbic acid and fat-soluble vitamins) were added to the bakery products formulation. The most optimal amount of this antioxidant is 0.1-0.12 g/kg of flour. This phenomenon can be explained by the fact that ascorbic acid stabilizes amylolytic enzymes, allowing for more efficient starch breakdown and intensifying the hydrolysis of biopolymers. This accelerates the utilization process and, as a result, leads to an increase in the biomass of lactic acid bacteria due to the activation of the flour's enzymatic systems by ascorbic acid and the formation of antioxidant compounds. The titer of lactic acid bacteria is one of the key evaluation factors influencing the intensity of dough maturation, as these bacteria possess proteolytic and lipolytic activity, participate in the breakdown of peptides, and convert malic acid (through pyruvic acid)
Product Description
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Kuznietsova Olena O.
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2025-07-02
