Open AccessThe hop sourdough use to improve bread microbiological safety
Author(s) -
И. А. Чаплыгина,
Natalya G. Batura,
V. V. Matyushev,
Н Н Типсина,
Zh N. Shmeleva
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/421/3/032030
Subject(s) - food science , wheat bread , hop (telecommunications) , organoleptic , penicillium , population , bread making , wheat flour , biology , mathematics , microbiology and biotechnology , chemistry , engineering , telecommunications , demography , sociology
Marketing research in recent years has shown a steady increase in consumer interest in yeast-free baked goods. The so-called “monastery”, “village” sourdough causes undoubted interest in this regard. Technology of obtaining sourdough on hop cones has recently occupied a special place in the baking development. An important social task of the baking industry is to provide the population with safe products of high quality. Hops contain a large number of macro and microelements, vitamins, nitrogenous substances. The resins, polyphenols, essential oils contained in hops have no substitutes in composition and properties and affect the microflora activity of bakery semi-finished products. Research on introduction of various dosages of hop sourdough and the influence on the wheat bread quality is carried out. The technology of bread production from the 2 nd sort wheat flour on hop sourdough is developed. The structural and mechanical properties of bread with the introduction of hop sourdough are determined. Comparative analysis of bread samples indicates to the fact that bread cooked on sourdough has the same organoleptic and physical and chemical parameters with bread cooked on compressed yeast. Studies on the influence of hop sourdough on the resistance of finished products to the development of pathogenic microflora: the causative agent of “potato disease” and mould caused by Aspergillus and Penicillium fungi are conducted. Signs of bread disease in the control sample were found in 16 hours, in bread on the basis of hop sourdough in 24 hours of storage. The analysis of microbiological stability of samples confirmed expediency of the hop sourdough use in order to increase bread microbiological safety.