Abstract
As a result of cultivation by the deep periodic method, the bacteria Rhizobium leguminosarum obtained a polysaccharide. The study of its microstructure and properties showed the presence of fibrillar micro-formations and the presence of photochemically active components. Determination of viscosity suggests that the exopolysaccharide has a highly branched structure. Studies have shown that polysaccharide has antioxidant and antimicrobial activity. The study of the effect of polysaccharide on the quantity and quality of gluten of wheat flour showed that its introduction during kneading helps to strengthen gluten and improve its quality. The resulting exopolysaccharide can be used in baking technology.
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