Study of the influence of starter culture based at lactic acid bacteria on the bread quality

This article analyzes the peculiarities of dough preparation for rye and rye wheat bread, related to the baking properties of flour, analyzes the composition of bacterial microflora of rye ferments with the addition of pure cultures of lactic acid bacteria of different species. The purpose of this work was to investigate the effect of starter cultures on the basis of different strains of lactic acid bacteria on the physicochemical properties of dough and finished products. Subject of study – organoleptic, structural and mechanical properties of dough and finished products. Research methods – analytical, traditional and organoleptic, physicochemical methods for determining the quality of semi-finished products and finished products. In order to obtain stable quality of finished products, as well as to simplify the technological process of preparation of yeast and, in particular, its initial stage, lactic acid bacteria Lactobacillus buchneri, L. brevis, L. fermentum, L. casei for breeding yeasts. The influence of acid accumulation and lifting index on the quality of semi-finished products and the quality of finished products is analyzed. The cultures and the way of making the sourdough for rye bread based on these strains were selected. It was proved that the test samples with the addition of lactobacilli-based starter cultures had higher values of acidity, lifting force, shorter duration of aging compared to the control. It is worth highlighting a starter sample based on L. buchneri strain, which had the highest values of lifting strength, durability, and had the best organoleptic characteristics of finished bread. It is established that the use of yeast based on lactic acid bacteria allows to obtain products with high organoleptic and physicochemical indicators of quality and can be recommended for the production of rye and rye wheat varieties