INVESTIGATION OF THE EFFICIENCY OF USING HOP LEAVENS IN THE TECHNOLOGY OF WHEAT BREAD

Valentina Rak, Vira Yurchak, Olena Bilyk, Vladimir Bondar

Abstract


The use brews in preparing leavens provides yeast cells’ and lactbacteria’s life activity with nutrients. The process of sugaring of bitter brews depending on parameters of their preparation was studied, and it was established, that the most intensity of sugars accumulation takes place during 1 hour of sugaring at the moisture mass share in brew 78,0 %. It is recommended to use such developed bitter brew in the technology of rye-wheat bread with the small content of rye four (10…12 %) or wheat bread of sorted flour.

It is recommended to use the four-phase method of preparing dough by the scheme: “sugared “bitter” brew → brew, fermented by homo-enzymatic thermophilic FMB  L.Delbrükii‒76 → hop leaven, fermented by yeast of S. cerevisiae L-1 race and homo-enzymatic mesophilic LMB L. Plantarum-30 → dough». At using 25 % of leaven, the acidity of dough and ready products decreases by 2,0 degrees. That is why it is recommended to use this method of preparing bakery products of wheat flour. At that there is provided the better fluffiness and crumb state and prolongation of freshness of bakery products. According to the research results, there was developed the apparatus-technological productive scheme that can be introduced on special lines. 


Keywords


bitter brews; hop leavens; ferment; lactate bacteria; bread; staling

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DOI: http://dx.doi.org/10.21303/2504-5695.2018.00562

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Copyright (c) 2018 Valentina Rak, Vira Yurchak, Olena Bilyk, Vladimir Bondar

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ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)