УДК 60:579.6:664.642.2
Authors:
Egorova E. Yu.,
Koneva S. I.
Annotation. The review examines various technological techniques based on physico-chemical and biochemical methods of stimulating and activating the microflora of baking starter cultures used to produce bread from rye, wheat and a mixture of rye and wheat flour. It is noted that in the conditions of bakery production, the use of starter cultures is becoming popular again, the microbiota of which is a targeted combination of industrial strains of yeast Saccharomyces cerevisiae and lactic acid bacteria of several species. As scientific approaches to the activation of baking starter cultures, first of all, additional nutrition and provision of the most favorable growth conditions with multi-stage fermentation are used. It is shown that many factors that can have a stimulating effect on the cells of the microflora of starter cultures are studied independently of each other, while the study of simultaneous (combined) effects of two or more stimulating factors on the microorganisms of the starter culture has significant prospects.
Keywords: biotechnologies, starter cultures, bakery production, starter cultures, activation
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