BIOTECHNOLOGY OF PRODUCTION OF YEAST-FREE BREAD USING THE LOCAL STREPTOCOCCUS THERMOPHILUS STRAIN BREEDED BY GORSK GAU AND WILD HOP IN RNO-ALANIA

Abstract

The modern food industry offers the consumer bread baked with sourdough using various biologically active components of plant origin. In the production of yeast-free bread, it is advisable to use a sourdough from biologically active strains of Streptococcus thermophilus selected by the Gorsk State Agricultural University. The authors have compiled a starter culture from local strains of lactic acid microorganisms selected by the Research Institute of Biotechnology of the Gorsky State Agrarian University. Research was carried out at the Department of Biological and Chemical Technology of the Gorsky State Agrarian University. We also used cones of wild-growing hops from the botanical garden of the Gorsky State Agrarian University in order that the bitter acids present in the hops suppress the putrefactive microflora, do not have a detrimental effect on local strains of lactic acid microorganisms and allow increasing the productivity of the hop starter culture. Yeast-free bread is easily absorbed by the body, does not harm the intestinal microflora, retains useful properties during storage. The flour used in the experiment met the requirements of GOST 26574–85. When using wild-growing hops in the production of bread, useful substances included in its composition were determined that could increase the quality and safety of bread. The content of alpha acids was 6.0%, and that of essential oils was 0.7%, which corresponds to GOST 32912–2014. We used two strains of a lactic acid microorganism of local selection – Streptococcus thermophilus. Hops were extracted for 30 min at a temperature of 96 °C. Laboratory baking of bread was carried out in accordance with GOST 27669–88. Studies have shown that bread prepared using a local strain of Streptococcus thermophilus selected by the Gorsky State Agricultural University and wild-growing hops is of high quality.