The use of juniper cone extract to improve the microbiological safety and quality of grain bread from triticale
Year: 2025
Type: article
Abstract: Extract from the cones of juniper berries was used to soak grain in preparation for the production of grain bread. It has been established that the extract contains biologically active substances with antimicrobial and antioxidant properties. Experiments conducted on pure cultures of microorganisms have shown that the most effective inhibitory effect of the extract was found for strains of fungi Mucor mucedo, Aspergillus candida, Aspergillus flavus. The effect of the extract was weak against the fungi Rhizopus stolonifer and Penicillium expansion. The extract had an average effect on the growth of the bacterium Bacillus subtilis. A study of triticale grain after soaking in the extract showed that the number of mesophilic aerobic and facultative anaerobic microorganisms decreased by 72.64%, yeast and mold – by 96.65%, and spore-forming bacteria – by 96.55% compared with the control in which the grain was soaked in water. Technological solutions have been developed for the production of grain bread from whole grain triticale in a safe way, including the addition of 5% wheat gluten powder. The resulting bread can expand the range of bakery products with improved quality and antioxidant activity.
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W4409493196