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SEPTEMBER 2010 (published: 01.09.2010)
Number 2(10)
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Resource saving technology of making bakery products bread
using special purpose wheat rich leaven
Savkina O.A., Krasnikova Ludmila Vasilievna
Keywords: wheat rich leaven, lactic-acid bacteria, bacteriocines, microbial spoilage, potato disease pathogen of bread, resource saving technology
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Resource saving technology of making bakery products bread
using special purpose wheat rich leaven
A technology of wheat rich leaven (WRL) has been developed. It consists of specially
selected strains of lactic-acid bacteria possessing heightened antagonistic activity
against potato disease pathogen of bread. The influences of technological indices
on WRL were studied. A resource saving technology of making bread of first
grade wheat flour was developed using WRL. It was proved that WRL using for bread
making allows microbial spoilage in finished products to be slowed down.
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Keywords: wheat rich leaven, lactic-acid bacteria, bacteriocines, microbial spoilage, potato disease pathogen of bread, resource saving technology
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License