Unleavened Bread Research Articles

The Symbolic Significance of the Sacrifice of Thanksgiving

Abstract According to Leviticus 7:12–15, the sacrifice of thanksgiving involved three kinds of unleavened bread (Lev 7:12), and prohibited anyone from leaving any of its flesh until morning (Lev 7:15). This article proposes that this dual requirement was intended to provide a symbolic link to the Passover meal (Exod 12:8–10), which acknowledged God’s salvation of his people from bondage and slavery. This symbolic significance is confirmed through an examination of the use of the term »the sacrifice of thanksgiving« in the Psalter, in which the thanksgiving offering usually serves as a response to God’s rescue from distress and as an expression of praise for God’s salvation. This comparison aids our understanding of the symbolic significance of the thanksgiving offering in relation to the remembrance of the Exodus event.

Why a Cracker? Jephthah’s Daughter as the Unleavened Bread of Passover

This article presents a new hypothesis regarding the social and ideological functions of the otherwise unknown festival to commemorate Jephthah’s daughter and the meaning of its symbols and occasions. A unique event in the biblical world, this festival is the only time known to us in which Israelite women were expected to appear together in public assembly. Judges 11:39–40 enjoin “the daughters of Israel” to celebrate it annually. The story of Jephthah’s daughter, summarized in Judges 11:34–39, evokes and develops many themes that intersect with the depiction of and the prescriptions for observing two well-known festivals that share a season: the holiday of Passover and the Festival of Unleavened Bread, Maṣṣot. A synthesis of the correlations among the holidays will suggest that the festival dedicated to honoring Jephthah’s daughter was an early, long-lasting folk version of Maṣṣot in which the daughter represented the festival’s ritual staple, unleavened bread.

ASSESSMENT OF THE QUALITY OF ENRICHED YEAST-FREE BREAD FROM DIFFERENT TYPES OF FLOUR

Today, nutrition is an important factor that determines the state of human health. It is thanks to the right diet that the human body resists the harmful effects of the environment, which affects life expectancy and even the emotional state. The world is facing the issue of the relevance of producing products characterized by high nutritional value and high consumer properties. Bread is accessible to all segments of the population and is one of the most consumed products. There is a growing interest in yeast-free bread, which is widely considered to be healthier and more nutritious, usually contains more vitamins and minerals, and has a lower glycemic index, i.e. less impact on blood sugar levels, making it more beneficial for diabetics The possibility of making yeast-free bread using different types of flour: rye, whole wheat, and first-grade wheat was investigated. The organoleptic characteristics of the prepared bread products were determined. It was found that all the prepared bread samples comply with the regulatory documentation in terms of surface condition, consistency, smell, and taste. Thus, based on the results of the organoleptic tests, all types of flour used in the study can be used for the preparation of yeast-free bread. To increase the nutritional value of bread products, it is proposed to add pumpkin meal, a natural product of plant origin containing more than 50 different biologically active components: a significant amount of proteins, essential amino acids, vitamins, minerals, and dietary fiber, to the recipe of unleavened bread made from different types of flour, which can improve the quality and nutritional value of bread. It has been shown that the addition of meal in the amount of 5% provides excellent organoleptic characteristics for the resulting bread products.

Nutritional Properties of De-fatted Coconut (<em>Cocos nucifera</em> L.) Testa Flour Incorporated Sri Lankan Traditional Food: Roti

Coconut testa (brown outer skin of coconut kernel) is a by-product of coconut industry and it does not have proper usage at present. The aim of this research was to evaluate the potential of coconut testa flour (TF) to substitute for wheat flour in preparation of unleavened bread or roti. TF is the ground defatted dehydrated coconut parings obtained from paring oil extraction. The dehydrated brown testa was subjected to oil extraction using cold press expeller followed by grinding into a fine flour. The quality of raw material (testa and TF) was evaluated. The samples of roti were prepared by incorporating 0%, 10%, 20% and 30% of TF instead of wheat flour and the sensory attributes of the roti were evaluated. Functional and proximate composition of flour blends and selected roti samples were compared with a control (100% wheat flour). Fat and moisture contents of dehydrated parings were 58.06% and 4.04% respectively, and the concentrations were reduced to 16.97% and 2.56% respectively while producing TF. All sensory attributes (taste, texture, appearance, smell, overall acceptability) of the TF incorporated roti were significantly different (P<0.05) compared to the roti made with 100% wheat flour (WF). According to the results, TF can be successfully substituted for wheat flour up to a level of 20% to enhance nutritional qualities of roti. No significant difference of swelling capacity, bulk density, tapped density and water absorption capacity (P>0.05) between the selected flour blend sample (20% TF: 80% WF) and 100% WF sample was observed. However, crude fiber and protein contents of the 20% TF and 80% WF blend were significantly (P<0.05) higher than the WF only samples. The TF incorporation (20%) contributed to increase the crude fiber content of roti from 1.81% to 7.04% and protein content from 12.43% to 16.06%.

Modifying rheological properties of psyllium by gamma irradiation enables development of low glycaemic index food with a predicted gastrointestinal tolerance

Gel forming dietary fibre like psyllium (PS) is effective in slowing down rate of digestion as well as absorption of glucose thereby reducing the postprandial glucose level and hence is used to develop functional foods for diabetic patients. The fortification level is however limited which otherwise elicit unwanted rheological response and poor sensorial quality in final product. In the present study this limitation was overcome by improving the functionality of the fibre by gamma radiation processing of the polysaccharides. We assessed the changes in rheological properties of radiation processed PS (RPPS) at different doses which enabled us to optimise the irradiation dose and levels of fortification of the RPPS in wheat flour for preparation of Indian unleavened bread (chapati). We observed that PS processed at a dose of 25 kGy could be incorporated to a level as high as 14 % in wheat flour yielding a sensorially better product compared to unfortified wheat flour. Further, the most striking effect observed for RPPS fortified chapati was reduction in the release of glucose upon subjecting to simulated gastrointestinal digestion. Finally, clinical and in vitro fermentation studies also confirmed a low GI value and high gastrointestinal tolerance of RPPS fortified chapati.

Does the addition of edible insects affect the formation of acrylamide during bread baking?

Abstract The effect of insect powder addition on the acrylamide formation in leavened and unleavened wheat bread and on the content of its main precursors in raw material was investigated. The samples under study were prepared form wholemeal wheat flour supplemented with 5, 8, and 12% of field cricket or yellow mealworm powder. The addition of both insects increased the content of reducing sugars and free amino acids, except for asparagine, the limiting factor of acrylamide formation in cereal products, which was lower in the samples with the greatest cricket and mealworm supplementation than in the control wheat flour (242.4 and 177.9 vs 249.6 mg/kg). For unleavened bread, an increase in acrylamide was recorded with the highest share of cricket and mealworm compared to the control (up to 14.03 and 29.52 vs 11.02 μg/kg). Conversely, for leavened bread, the variants most supplemented with cricket and mealworm exhibited the lowest acrylamide content relative to the control (64.84 and 68.78 vs 82.47 μg/kg). It is indicated by the results that the supplementation of bakery products with insects enriches their nutritional value and does not pose a risk of increased acrylamide intake by consumers.

Passover and the Festival of Unleavened Bread as a Single Ritual Complex

Abstract Discussions of the prehistory of the rituals Passover and the Festival of Unleavened Bread have frequently held that they stem from distinct origins and purposes. In part, this claim corresponds with the biblical presentation of the rituals as distinct and separable. But in an academic tradition reaching back to the early 19th century, scholarly reconstructions have additionally assumed that the rituals suggest sociological details about the putatively distinct populations that observed them—that Passover was a rite associated with nomadic pastoralists and Unleavened Bread served an agrarian populace. This article challenges such notions based on ritual texts from Emar. Emar’s ritual writings—especially those detailing the zukru festival—demonstrate that Passover and the Festival of Unleavened Bread share a structure for equinoctial ritualizing that suggests a history of those rites as integral to one another and refutes notions of their separability based on equation with social lifestyles.

The First Rome context of Filifei’s epistle: Orthodoxy and catholicism in Russia in 15th – 16th сenturies

The article is a trial of reconstructing one of the most important components of the culturalhistorical landscape of Russia at the 15–16th centuries, which is of paramount importance for understanding the essence of the ideas of monk of the Pskov Eleazar monastery Filofei, the author of the theory «Moscow as the Third Rome». According to the conventional opinion, relations between Russia and the West after the Ferraro-Florentine Council became irreconcilably hostile, and the perception of Catholicism, the «First Rome», was unequivocally negative. If cultural contacts persisted, it was only in spite of confessional differences. However, the situation of the late XV – early XVI centuries demonstrates a more flexible and pragmatic attitude of the Russian intellectual and political elite: society and the church remained faithful to Orthodox teaching, not inferior in dogmatic and canonical issues — such as filioque, communion with unleavened bread or the ecclesiastical supremacy of the pope, but were quite ready to assimilate Western experience. Even such prominent representatives of the church hierarchy as Avraamiy of Suzdal, Gennady of Novgorod and Metropolitan Makarius recognized that something could be learned from Catholics. Against this background, the position of Filofei, who considered everything emanating from the Western church to be the machinations of the devil, seems much more categorical and intolerant. According to the author of the article, this difference in the perception of the «First Rome» is one of the reasons for the weak interest of the Pskov elder’s contemporaries in the idea of the Third Rome. He sees the explanation of such a position of Filofei, on the one hand, in the specifics of the border position of Pskov, which is why the degree of hostility to the West was clearly higher here, and on the other hand, in the fact that the theory of the monk of the Eleazar Monastery was exclusively theological and had nothing to do with foreign policy, the structure of the Russian state or the perception of Western culture.

The Angel and the Cholent: Food Representation from the Israel Folktale Archives

The Angel and the Cholent: Food Representation from the Israel Folktale Archives

At the His Supper Table Thrift Store, Long Beach, Washington

Responding in Prayerful Obedience to the Command of Jesus since 1998Crystal cordial glasses and champagne flutes,Christmas bunny mugs and XXL sweaters, toastersand peacoats, cookie tins and cutlery: everything's 3/4’s off.The day before was stormy.I wondered how we'd managed to avoidthe silver firs and lodgepole pines raining down on Highway 6.According to archeologists, the Last Supperconsisted of bean stew, olives, fish sauce, lamb,and unleavened bread. Though Da Vinci painted Jesusand his apostles feasting at a long rectangular table,in fact they reclined like Romans. Heraclitus asks,How, from a fire that never sinks or sets, would you escape?At His Supper Table, we fill two paper sacks.I don't know four months from now shoreline temperatureswill rise to 125 degrees, killing billions of mussels, clams, barnacles,sea stars, and oysters, that thousandsof fledging birds will jump from their neststo avoid boiling to death. In The Ends of the World,I read people don't talk muchabout what happens after 2100, when Florida,Bangladesh, and New Orleans are completely submerged,when New York City, Boston, Amsterdam,and Venice succumb to the swells. My Aunt Judy says there's nothingmore important than knowing Jesus Christ as your lord and savior. Our brainslike ground beef, a conglomeration of chubby earthworms.Heraclitus said one thunderbolt strikes through everything,and the clothes keep piling up. It will take more than peroxide,more than prayers or hymns,though from the back of the store I hearCome, my Lord, no longer tarry. Take away my ransomed soul.

The Significance of the Omission of Leaven and Honey from Grain Offerings

Abstract According to Lev 2:11, leaven and honey were not to be burned as a part of a grain offering, although they could be offered to YHWH as an offering of firstfruits, as mentioned in Lev 2:12. This article proposes that the purpose of the omission of leaven and honey from grain offerings was to foster the production of a pleasing odor, because these substances lengthen the burning process (in the case of leaven) and create a burning smell (in the case of honey). This article also suggests that their omission acts as a reminder of God’s mighty hand of salvation in the Exodus story. The lack of yeast and honey corresponds to the unleavened bread and bitter herbs in the Passover meal, providing a clear link to this meal and thus aiding our understanding of their omission in grain offerings.

The Naming of Food and Drink in the Ladder of John Climacus

The article is devoted to the analysis of the names of food and drink in the Ladder of John Climacus. The material for analysis is the published text of the work (Patrologia Graeca, vol. LXXXVIII) and three unpublished ancient Greek manuscripts of the Ladder. In total, 21 words were found in the work, included in the lexical-semantic group “Food”, and 6 words included in the lexical-semantic group “Drink”. In many cases, lexemes are used in pairs (salt and oil, milk and honey, bread and water, bread and mustard). This use is obviously due to the biblical tradition, on the basis of which the author of the Ladder built his book. For the general designation of food, nouns such as βρῶμα, τροφή, τρυφή, βρῶσις, ἔδεσμα, ἑστίασις, ὄψον, τράπεζα, ἐδώδιμον are used. In a collective sense, the lexemes καρπός and ὀπώρα are used to designate fruits. For the names of vegetables (herbs) in the Ladder, lexemes such as πικρίς and λάχανον are used. Of the specific types of food in the Ladder, there are names of baked goods (ἄρτος ‘bread’ and ἄζυμον ‘unleavened bread’), grapes (βότρυς and ῥάγας), spices (ἔλαιον ‘olive oil’ and ἅλας ‘salt’), honey (μέλι) and cheese (τυρός). To designate drink, in general, in the Ladder there are the lexemes πόμα, νάμα and ποτόν. Specific drinks are called ὕδωρ ‘water’, οἶνος ‘wine’ and γάλα ‘milk’. In the lexical-semantic groups “Food” and “Drink” hyperonyms clearly prevail over hyponyms. The small amount of specific vocabulary is explained by the fact that for a monk, as he moves up the ladder of virtues, it is less and less important what food he consumes. Monks who have reached the highest degrees of spiritual life (ἰσάγγελοι, equal to the angels) no longer feel the taste of food and forget to take it; for them the most important thing is spiritual food. In the lexico-semantic groups “Food” and “Drink” in the Ladder, as in the texts of the Holy Scriptures, direct (physical) and figurative (spiritual) meanings are masterfully connected. Almost all examples of the use of these words can be viewed both in the direct and in the symbolic sense. In the highest metaphorical meaning, all lexemes included in the thematic field “Nutrition” represent a symbol of participation in God’s salvation in Christ.

The Greek Church in Latin and Venetian Cyprus 1191–1570

The Greek Church faced considerable problems following the Latin Conquest of Cyprus and the establishment of the Lusignan dynasty. Much of its property was impounded by the new Latin rulers, in the 1220s its bishoprics were reduced to four, with each bishop subject to a Latin diocesan. Under the provisions of the Bulla Cypria of 1260 it accepted papal primacy and ceased to have its own archbishop following the death of Germanos. Limits were placed on the numbers of monks in Greek monasteries and the refusal of Greek monks to accept the validity of Latin unleavened communion bread resulted in the martyrdom of 13 of them in 1231. Despite this, however, the Greek Church overcame these challenges and even strengthened its position in the later Lusignan and Venetian periods. Several reasons explain its ability to survive and maintain the allegiance of most of the population. The small number of Latins on Cyprus, concentrated mainly in the towns of Nicosia and Famagusta, made them fear absorption into the far more numerous Greeks and so disposed to tolerate a Greek Uniate Church that formally accepted papal primacy. The great distance separating Cyprus from Rome and Avignon together with increasing absenteeism among the Latin clergy from the later fourteenth century onwards made it impossible to enforce papal directives. The growing Ottoman threat from the late fifteenth century onwards likewise made the Venetian authorities on Cyprus reluctant to implement papal rulings that would anger the Greek majority. In addition, the Greek Church of Cyprus maintained contact with the Greek patriarchates of Constantinople, Antioch and Alexandria, all outside the areas under Latin rule, and so was not isolated from the Orthodox Christians subject to the patriarch of Constantinople.

GENETIC VARIATIONS OF NUTRITION RELATED GENES AND FOOD PREFERENCES IN THE KAZAKHS OF KAZAKHSTAN

The density of taste buds, differences in genes encoding receptors, and other factors affect the on perception of taste and further food preferences. This study aimed to evaluate the association between 24 single nucleotide polymorphisms and food preferences in a Kazakh cohort. A total of 400 subjects were recruited from an outpatient clinic and genotyped for 24 polymorphisms previously described as associated with eating behaviour and food preferences in other ethnic groups. Regression analysis was conducted, adjusting for age and sex.
 Associations were detected between rs2290550 polymorphism in phospholipase C-B2 (PLCB2), rs34160967 polymorphism in taste 1 receptor member 1 (TAS1R1) gene, and rs860170 polymorphism in TAS2R16 gene and preferences for beef steak, unleavened bread, and sweet tea or coffee, respectively. There was an association between AA haplotype (TAS2R38) and a preference for fried potato. The main results of this study are the detection of associations between nutrition-related genes (BCMO1, PLCB2, TRPV1, TAS1R1, and TAS2R) and food preferences in a Kazakh population.

Criminal Offences of Turning and Conversion to Roman Catholicism in Dušan’s Code

Dušan’s Code is the most important monument of Serbian medieval law. It contains a large number of provisions relating to Orthodoxy, the church, the clergy and monasticism. The first 38 articles are directly dedicated to the faith and the church. The Code also prescribes various criminal offences against Orthodoxy, and the most numerous are offences of Roman Catholic proselytism. The introductory part of the paper contains a brief analysis of the position of Roman Catholics in medieval Serbia, the relationship between Serbian rulers and popes, and especially emphasizes the role of Roman Catholic propaganda and the conversion of the Orthodox to Roman Catholicism, which was most prevalent during the reign of Tsar Dušan. The subject of the author’s legal-historical analysis is those provisions of Dušan’s Code that incriminate turning and conversion to Roman Catholicism. So far, it has been indisputably established in science that these are Articles 6, 7, 8, 9 and 21. In Article 6, the Code of Emperor Stefan Dušan proclaims: „And concerning the Latin heresy: Christians who have turned to the use of unleavened bread shall return to the Christian observance. If any fail to obey and do not return to Christian Orthodoxy, let them be punished as is written in the Code of the Holy Fathers.” Article 7 provides: „And the Great Church shall appoint head priests in all market towns to reclaim from the Latin heresy those Christians who have turned to the Latin faith, and to give them spiritual instructions, so that each one of them returns to Christianity.” Article 8 punishes the Latin priest: „And if a Latin priest is found to have converted a Christian to the Latin faith, let him be punished according to the Law of the Holy Fathers.” Article 9 prohibits mixed marriage: „And if a half-believer is found to be married to a Christian woman, let him be baptized into Christianity if he desires it. But if he refuses to be baptized, let his wife and children be taken from him, and let a part of his house be allotted to them, and let him be driven forth.” Finally, Article 21 prescribes: „And whoever shall sell a Christian into another and false faith, let him be crippled and his tongue cut out.” In the concluding remarks, the author points out the basic causes of prescribing these crimes, as well as certain historical data on Emperor Stefan Dušan’s anti-Catholic politics.

Research of technological properties of bread made with the addition of beet kvass

The issue of healthy eating has always been relevant, especially this problem has been exacerbated by the rapid development of food technology and the production of a significant number of semi-finished products. As a result, there is a need to develop new types of food, including unleavened and low-calorie bread, bakery products enriched with vitamins, minerals, plant supplements. The aim of the work was to substantiate the technology of bread production with the use of beet kvass and to investigate the physico-chemical quality indicators of experimental samples of finished products. Technological indicators that characterize the quality of bread: moisture, porosity, crumbliness, acidity were determined by generally accepted methods. Bread made with beet kvass has been found to have well-developed crumb porosity, does not crumble for a long time, hardens slowly, and is resistant to microbiological spoilage. The crumb is not deformed and elastic when pressed. Replacing part of the water during the kneading of wheat dough with beet kvass (50 % by weight of flour) makes it possible to intensify the maturation of semi-finished products, both in traditional and accelerated technologies, to create a more complete nutrient medium for yeast activation, to obtain high quality bakery products storage. It has also been found that during the storage of bread, the hydrophilic properties of the crumb, its crumbliness changes slightly. The drying process is most intense during the first day, then slows down.

Flour Quality effects on percolation of gas bubbles in wheat flour doughs

To investigate how flour affects crumb structures, we used Synchrotron X-ray tomography to scan and capture the growth of gas bubbles in leavened and unleavened bread doughs of two different flours. Bubbles were mobile in all doughs; they coalesced and disproportionated with the rate of coalescence being higher in leavened doughs. In unleavened dough, new bubbles were detected, attributed to arise from poro-visco-elastic relaxation of gluten as dough rested. In each yeasted dough, a single, massively inter-connected cluster formed which percolated at ~26% dough porosity irrespective of flour type in dough. Following percolation, dough expansion was driven primarily by growth of the percolating bubble. Between flours, the rate of coalescence was higher in Wylkatchem (Wylk), an Australian flour dough, than in Canadian Western Red Spring (CWRS) flour dough, known for superior proof and bake qualities. How the physical and rheological properties of dough liquors could have affected the stabilities of bubbles in these doughs have been discussed.

Changes in carotenoids and tocols of colored-grain wheat during unleavened bread preparation

The content of carotenoids and tocols in the individual steps of technological processing was determined using HPLC-DAD and HPLC-FLD. The dough preparation resulted in a more pronounced loss of the investigated antioxidants (51.5 and 33.0%) compared to baking (22.5 and 9.1%). Carotenoids appear to be markedly less stable than tocols, as only 26.0% compared to 57.9% of the initial flour content was preserved in the final product, accounting for 0.81 and 29.4 μg/g. In the dough preparation phase, a strong correlation (R = 0.693, p ≤ 0.001) was noted between the tocol content in the flour and the share of retained carotenoids in the dough, indicating a protective effect of tocols on carotenoids. In total, a similar overall retention of carotenoids, as in the leavened bun preparation (27.4%), was found, since the differences in shape of the final product turn out to cause increased carotenoid losses due to high baking temperatures in flatbread.

THE NUTRITION OF THE SUBCARPATHIAN POPULATION IN THE 3rd—4th centuries

The issue of the sources and nature of nutrition of ancient population is undoubtedly important to reproduce the general picture of its life. Archaeologists learn about this, analyzing the remains of foodstuffs or equipment, which have been found during the excavation of sites and may indicate the manufacture or usage of such products.
 The Subcarpathian territory in the 3rd—4th centuries was inhabited by the tribes of the Carpathian Barrows Culture. The agricultural nature of the economy of this population was determined after the discovery and research of the settlements. Long time this archaeological culture was known only by its burial sites.
 Naturally, the basis of nutrition of the ancient farmer population was the cereals. In particular, the complex of granaries with charred grain, discovered at the settlement near Pylypy village, indicates the wide range of cultivated cereals, among which the preference was given to the barley, millet, oats. Apparently, the Subcarpathian people in the 3rd—4th centuries used for nutrition mainly the products of retreatment of these cereals. It is interested that, according to ethnographic data, before the appearance of corn and potatoes just the barley, millet and oats were the basis of the daily food of the Carpathian Ukrainians. Even in nineteenth century traditional unleavened bread has been baked of oatmeal. The population was engaged in animal husbandry, kept the cows, horses, sheep, goats, pigs, and poultry. The bones of these animals and birds were occurred in the materials of settlements and burials. The usage of dairy products is evidenced by the findings of jugs, mugs and clay «colanders» for making cottage cheese. The dishes cooked of lamb, pork, poultry as well the eggs were placed in the burial as funeral food. Population Subcarpathian Barrows Culture not use meat of horse as food. The presence of burnt horse bones in the barrows was of sacred significance. Horses in burials were escort animals to the afterlife.
 Archaeological finds of hunting weapons and fishing tackle give reasons to believe that additional meals were the game and fish. Naturally, the ancient population also fed by mushrooms, berries, honey of wild bees, herbs.

BIOSAFETY ASSESSMENT OF FLOUR AND YEASTS FOR BAKERY NEEDS ACCORDING TO MICROBIOLOGICAL INDICATORS

The problem of non-compliance with microbiological safety indicators of finished bakery products and flour of different types is formulated. It is noted that the reason for the development of bread disease, which is caused by pathogenic and opportunistic microorganisms, is poor quality flour. The solution of the problem is offered by use of symbiosis of lactic acid bacteria as a part of leaven which possess antagonistic properties in relation to many activators.
 According to the results of microbiological research, pathogens of bread disease in wheat, spelled, oat and rye types of flour have been identified.The pathogenic micro­organisms present in the flour lead to accelerated spoilage of bread, reducing its nutritional value and safety in terms of microbiological parameters.
 It is proposed to test the effectiveness of the use of biotechnological principles, which are based on the antagonistic properties of lactic acid bacteria. To determine the biosafety of the obtained yeast, microbiological studies were performed by seeding yeast samples on elective nutrient media Saburo, Blikfeldt, GMF agar, bifido- and lactoagar.
 An improved leaven formulation for baking needs with an increased titer of lactic acid bacteria, which have powerful antagonistic powers, has been developed. Experiments have shown the effectiveness of the use of symbiosis of pure cultures of lactic acid bacteria in the composition of leavens to suppress diseases of bread, namely pathogens – Aspergillus niger, Mycormucedoand Bacillus subtilis.
 The use of unleavened leavens with a high content of pure cultures of lactic acid bacteria in the practice of baking unleavened bread based on gluten-free types of flour contributes to the expansion of the range of functional bakery products.