Open AccessThe use of active bakery ingredients in bakery products of functional purpose
Author(s) -
I. V. Matseychik,
Svetlana Korpacheva,
Е.А. Суворова
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 - 10.1088/1755-1315/548/8/082029
Subject(s) - food science , fermentation , dietary fiber , chemistry , yeast , raw material , biochemistry , organic chemistry
The paper describes the possibility of changing of yeast to natural sourdoughs of spontaneous fermentation in bakery products formulations with using of ‘BackNatur’ and ‘O-tenic’ active bakery ingredients. The influence of fermentation temperature and time on the quality of liquid sourdoughs is described, and the content of microorganisms in dried and liquid sourdoughs is shown. There were developed the formulations of bakery products based on the sourdoughs with using of demineralized dried whey, fine mechanochemically treated eggshell powder and infrared-dried carrot powder. All samples were evaluated on their sensory, physico-chemical and microbiological characteristics. The consumption of the developed bakery products satisfies from 10 to 15% of daily requirement for people in β-carotene, dietary fiber, calcium and proteins. The developed bakery products can be recommended as functional bakery products for dietary and gerontological nutrition.