Development of resource-saving technology to make rye-wheat bread with starting cultures Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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MARCH 2010 (published: 01.03.2010)

Number 1(9)

Home > Issue > Development of resource-saving technology to make rye-wheat bread with starting cultures

UDC 664.642.2

Development of resource-saving technology to make rye-wheat bread with starting cultures

Andreev A.N., Vinogradov U.A., Kitissu Pol

A possibility to apply starting cultures Saf-levain LV-1 and Saf-levain LV-2 was studied to develop a resource-saving technology for preparing rye-wheat bread. The effect of technological parameters and preparation mode on the quality of dense and sour dough with starting cultures used is shown. Optimum conditions for singlephase sour dough preparing on LV-1 and LV-2 starting cultures were defined as well as sour dough preparation on a production cycle. Experimental data on microbiological structure of investigated ferments were obtained.
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Keywords: leaven, starting culture, resource-saving technology

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