Исследование влияния активированной ржаной закваски на технологию приготовления пшенично-ржаного хлеба

Abstract

Modern research shows that rye-wheat sourdough bread is characterized by high nutritional value and digestibility compared to yeast bread. The use of sea buckthorn meal to activate the rye starter culture of spontaneous fermentation, reduces the duration of the preparation of the starter culture by 40%. The optimal ratio for obtaining a rye starter of spontaneous fermentation is the addition of 3% sea buckthorn meal. It was found that the introduction of sea buckthorn meal intensifies the process of acid accumulation of the starter culture. A recipe for wheat-rye bread using activated rye sourdough of spontaneous fermentation has been developed. This article considers the possibility of using a starter culture of spontaneous fermentation activated by the introduction of sea buckthorn meal for the preparation of wheat-rye bread. The positive effect of the introduction of sea buckthorn meal into the starter culture on acid accumulation and fermentation time of starter cultures has been studied.