Abstract
The aim of the research was to study an influence of meals of wheat germs (WGM) and oat germs (OGM) in amount 10…20 %, and also ones of wild rose fruits (WRFM) in amount 2…6 % of the total mass of flour on the fermenting microflora of rye-wheat dough; and also to establish an influence of the experimental supplements on main microbiological processes in it. It has been established, that adding experimental meals favors the activation of bakery yeast. At introducing WGM, OGM and WRFM, its lifting force grows by 16.0–54.0, 6.0–18.0, 10.0–44.0 % respectively, and zymase and maltase activity – by 16.0–53.3, 6.0–17.7 and 11.1–44.0 % and 18.8–55.0, 6.3 31.3 and 7.5–25.0 % respectively. It has been established, that there also takes place the activity increase of lactate bacteria in rye-wheat dough with adding meals of wheat, oat germs and wild rose fruits. It is possible at the expanse of adding an additional nutritive medium with the supplements. Such action of enriching raw materials on the microflora favors intensification of alcoholic and lactate fermentation that is established by data of acid accumulation and gas formation in rye-wheat dough. The counted indices at introducing WGM, OGM, WRFM increase by 39.0, 27.8, 33.9 % and 18.2, 13.6, 16.7 % respectively.
Highlights
An important problem, faced by mankind last years, is the abrupt spread of “civilization diseases” with an alimentary character
For increasing the food and biological value of bakery products, there are successfully used non-traditional types of vegetable raw materials with essential contents of biologically active substances. Introduction of such raw materials to dough recipes may influence the vital activity of its fermenting microflora, namely lactate bacteria and yeast that play an important role in the formation of the rye-wheat dough quality
The results of the complex of conducted studies allowed to establish the positive influence of meals of wheat, oat germs and wild rose fruits in the experimental interval of dosages on the activity of bakery yeast and one of lactate bacteria
Summary
An important problem, faced by mankind last years, is the abrupt spread of “civilization diseases” with an alimentary character In this connection an urgent direction of the food industry is the development of technologies of healthy products with an increased content of functional-physiological elements, based on fruit-berry, vegetable grain raw materials and so on [1,2,3,4]. For increasing the food and biological value of bakery products, there are successfully used non-traditional types of vegetable raw materials with essential contents of biologically active substances Introduction of such raw materials to dough recipes may influence the vital activity of its fermenting microflora, namely lactate bacteria and yeast that play an important role in the formation of the rye-wheat dough quality. The dough fluffiness, porosity status and volume of ready products are mainly conditioned by the intensity of alcoholic fermentation, which agent is yeast [5]
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