Technological aspects of using spontaneously fermented oat culture in wheat-rye bread technology
Year: 2020
Type: article
Abstract: The article explores the possibility of using oat flour as a nutrient medium for the production of spontaneously fermented baking sourdough cultures.It was proposed to use these starter cultures in the technology of wheat-rye bread, which needs to improve its nutritional value and expand the range.The diagrams of the breeding cycle and the production cycle for obtaining the oat culture of spontaneous fermentation with indicators that provide the necessary course of the technological process and high quality of finished products have been developed and described.A test laboratory baking of wheat-rye bread was carried out in order to select the optimal dosage of oat culture in the recipe and study its influence on the course of the technological process, as well as organoleptic, physicochemical indicators of the quality of finished products.It has been established that the addition of oat culture as a source of sufficient nutrients for the vital activity of fermenting microflora, in an amount of 30-40% to the flour mass, allows for an intensive accumulation of acids and accelerates the maturation of the dough.Analyzing the organoleptic quality indicators, it was concluded that due to a more balanced ratio of volatile and non-volatile organic acids in the sourdough composition, it is possible to improve the taste and aroma indicators of wheat-rye bread.The study of the main physical and chemical parameters of products using spontaneously fermented oat sourdough showed that they slightly differed from the control sample with rye sourdough and met the requirements of regulatory documents for the quality of wheat-rye bread.The research results indicate that the peculiarities of the chemical composition of oat flour make it possible to effectively use it in the composition of the nutrient medium for baking starter cultures in order to intensify technological processes and expand the range of bread products.
Source: Food Industry
Authors: I. Hetman, L. Mykhonik
Institution: National University of Food Technologies
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4312376920