Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2072-2389

MARCH 2011 (published: 01.03.2011)

Number 1(11)

Home > Issue > The use of starter cultures for resource-saving technologies of making bread from wheat flour on sourdough

UDC 664.6

The use of starter cultures for resource-saving technologies of making bread from wheat flour on sourdough

Andreev A.N., Pleshanova N.N.

In this research comparison of starting cultures Saf-Leven LV1 and Saf-Leven LV4 is resulted to remove the sourdoughs for bread white from a wheat flour. As a control example the sourdough of spontaneous fermentation was prepared (SSF). Results showed that bread, prepared on a ferment Saf-Leven LV4, possessed the best physical, chemical and organoleptic properties (has the greatest on 3,5% relative volume, the best taste, more airy cramb and enjoyable aroma).
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Keywords: sourdough, starting culture, acidity of sourdough and dough, compressibility of bread cramb

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