Comparative analysis of hop starter cultures for whole grain bread

Abstract

Recently, the tradition of baking sourdough bread has been revived all over the world. The Industrial Revolution has radically changed the technology of making bakery products. Information about the dangers of high-speed yeast is rapidly spreading, which makes the consumer think about the benefits of the products consumed. Technologists of the baking industry, in turn, this forces them to return to their origins and develop recipes for healthy traditional bread according to international standards. During the research, three samples of starter cultures for whole-grain bread based on decoctions from hop cones were developed. Hop cones contribute to obtaining an optimal starter culture and the successful reproduction of yeast flora in it. They help to activate the fermentation process. They contain a large amount of antioxidants, which increases the shelf life of bread and allows it to be enriched. A comparative analysis of the activity of yeast cells in the hop ferments being developed using the Goryaev chamber was carried out. Counting of yeast cells showed that in the samples of hop starter cultures No. 1 and No. 2, their number differs slightly and amounts to 6.75·108 cl/cm3 and 6.25·108 cl/cm3, respectively. In sample No. 3, the content of yeast cells turned out to be slightly less than in the others. This indicates that in the production of bread with the use of this hop starter, the fermentation operation will take a longer time. The analysis of the technological process of preparing starter cultures of samples No. 2 and No. 3 showed that in sample No. 3 it is quite time-consuming and time-consuming. The results obtained on the development of samples of hop starter cultures indicate the possibility of their application in the technology of whole grain bread products.