Development of technology for bakery products

AUTOR(ES)

ALASHBAYEVA, Liliya; SHANSHAROVA, Dinara; MYNBAYEVA, Aizhan; BORANKULOVA, Assel; SOLTYBAYEVA, Begzada

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

2021-09

RESUMO

Abstract The purpose of this study is to create an assortment of whole grain wheat bread that is resistant to microorganisms and has high nutritional value. The research was carried out on the microbiological purity of whole wheat flour, the inhibitory effect of plant extracts on thermophilic bacteria detected in flour and the amount of biologically active additives and vegetable raw materials in the product. The study revealed thermostable types of bacteria in the flour. 1 g of whole grain flour was found to contain 92 CFU / g of Bacillus cereus and 16 CFU / g of Bacillus mesentericus. As a result of the inhibition of the bacteria Bacillus cereus and Bacillus mesentericus, cabbage juice (Brássica olerácea) has a bacteriostatic effect in addition to bactericidal activity, that is, it prevents the growth of bacteria. In the analysis of the physical and chemical characteristics of the finished product, we can see a decrease in the acidity of the bread in the functional direction. And as the volume of functional bread increases, so does its porosity. In terms of own volume, it increased by 22.4% compared to the control.

Documentos Relacionados

• Antifungal Activity of Phenyllactic Acid against Molds Isolated from Bakery Products
• Science and Technology Communication for Development
• Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour
• Cleaner production options for a small bakery
• Application of an Accurate and Validated Method for Identification and Quantification of Acrylamide in Bread, Biscuits and Other Bakery Products Using GC-MS/MS System