Development of technology for bakery products

• Autor(a) principal: ALASHBAYEVA,Liliya
• Data de Publicação: 2021
• Outros Autores: SHANSHAROVA,Dinara, MYNBAYEVA,Aizhan, BORANKULOVA,Assel, SOLTYBAYEVA,Begzada
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300775
• topic: whole grain flour; infection; bread and bakery products; vegetables; inhibition

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.