INVESTIGATION OF THE INFLUENCE OF ASCORBIC ACID ON THE TITER OF LACTIC ACID BACTERIA AND TEST FERMENTATION

Abstract

The use of modern biotechnological approaches in the field of baking allows to improve the quality of finished products, reduce the duration of the technological cycle and increase the functional properties of bread. The aim of the study was to study the effect of ascorbic acid on the intensity of fermentation processes during dough maturation. The task of the work is to establish the optimal amount of improver — ascorbic acid, taking into account organoleptic, microbiological and structural-mechanical quality indicators. The intensity of microbiological and biochemical processes during dough maturation (fermentation) directly depends on the concentration of hydrogen ions compared to the total content of acid-reactive products, as well as redox potential, titrated acidity and titer of fermentation microflora.The introduction of ascorbic acid in the amount of 0.1—0.12 g/kg of flour, the fermentation time of the dough was reduced from 270 to 225 minutes, the speed and completeness of redox reactions (redox potential -50 mV) were increased. redox potential reactions catalyzed by the enzymes peroxidases and catalases are associated with the oxidation of unsaturated fatty acids, which promote the action of lipoxygenase by disrupting its inhibitor - hydrogen peroxide. Experiments have confirmed the activation of the fermenting microflora of the dough and the increase of its titer. Indicators of active (pH 4.66—4.51) and titrated acidity (6.0—6.5 degrees Turner) are within the limits that fully meet the optimal conditions for the cultivation of lactic acid bacteria, which indicates the correct selection of the amount of ascorbic acid and the composition of the nutritious flour mixture.