Resource saving technology of making bakery products bread using special purpose wheat rich leaven 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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ISSN:2072-2389

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SEPTEMBER 2010 (published: 01.09.2010)

Number 2(10)

Home > Issue > Resource saving technology of making bakery products bread using special purpose wheat rich leaven

UDC 664.642.2

Resource saving technology of making bakery products bread using special purpose wheat rich leaven

Savkina O.A., Krasnikova Ludmila Vasilievna

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

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