ВПЛИВ МІКРОБІОТИ НАТИВНИХ ЗАКВАСОК НА ПОКАЗНИКИ ХЛІБА
Ключові слова:
microbiota, sourdough, whole-wheatflour, breadАнотація
This article is devoted to the study of the influence of the microbiota of native spontaneous fermentation sourdoughs, obtained on the basis of rye and wheat flour with the addition of whole-wheatflour, on the indicators of finished bread. The results of the research can be used to develop optimal recipes of sourdough in bread technology with improved nutritional and organoleptic properties.
Посилання
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Sourdough improves the quality of whole-wheat flour products: mechanisms and challenges – a review/ Sen Ma et al. Food Chemistry. 2021. Vol. 360. P. 130038. URL: https://doi.org/10.1016/j.foodchem.2021.130038.
Yeast in sourdough: fundamental concepts and their role in functional processes / E. R. Gonchar et al. Biotechnology Acta. 2024. Vol. 17, no. 3. P. 5-15. URL: https://doi.org/10.15407/biotech17.03.005.
