Development of enriched bakery products using biotransformation in starter cultures of protein-containing vegetable additives

Abstract

Introduction: In the bakery industry, the key task is to produce quality products from diverse raw materials for healthy public nutrition. Technologies include the use of additives to enhance quality, biotransformation methods with starters, and the selection of enzymes and microorganisms. Biotransformation modifies the raw material, resulting in a product with superior taste qualities and nutritional value. The use of starters requires careful selection of microorganisms to optimize product quality.Materials and Methods: The objects of research in the work were bakery products obtained by biotransformation of the studied plant raw materials, which was carried out by pure cultures of probiotic microorganisms - mesophilic homo- and heterofermentative lactic acid and propionic acid bacteria: Lactobacillus casei, L.plantarum, L.acidophilus, L.fermenti, L.brevis, Propionibacterium freudenreichii subsp. Shermanii. The work uses generally accepted standard methods for determining organoleptic and physico-chemical quality indicators of semi-finished products and finished bakery products. The indicator of resistance to microbiological spoilage of the developed bakery product was determined.Results: Results: The use of defatted soy flour and sunflower protein as sources of plant protein has been justified. Based on comprehensive experimental studies, a rational method was identified for introducing defatted soy flour into the starter at 25% of the flour mass, which involves acid and enzymatic hydrolysis followed by biotransformation with a bacterial starter based on a composition of lactic acid microorganisms. Additionally, to increase the content of protein balanced in amino acid composition, as well as macro and microelements, vitamins, and antioxidants, a dosage of sunflower protein was selected at 10% of the flour mass in the product recipe.Conclusion: A technology for enriched bakery products has been developed, and the nutritional value has been calculated. A comprehensive assessment of the quality of the finished products based on organoleptic and physico-chemical indicators has been conducted, and the shelf life has been determined.