TECHNOLOGY OF PRODUCTION OF BAKERY PRODUCTS MADE OF TRITICALE FLOUR USINGA STARTER CULTURE BASED ON LACTIC ACID BACTERIA

Abstract

Wheat-rye hybrid - triticale, having a rich amino acid composition and a reduced gluten content in flour, is currently a promising grain crop for use in bakery production. However, traditional recipes that are used for baking wheat and rye bread are not suitable for triticale, requiring a new approach to cooking technology. To improve the properties of the dough and the finished baking, it was decided to use a starter culture based on a consortium of lactic acid bacteria. The consortium includes three strains of lactobacilli: Limosilactobacillus fermentum 3H1, Limosilactobacillus pontis 9K3, Lacticaseibacillus paracasei 126. Based on the consortium, several types of starter cultures containing triticale and wheat flour, water, and the consortium were developed. The acidity, antagonistic and enzymatic activity of the starter were measured. A trial baking of bread with different sourdough content was carried out, during which it was determined that the addition of sourdough in an amount of 10% in the technological process of producing triticale bread reduces the duration of proofing by 12 minutes, improves the quality of the finished product and increases the shelf life of finished products up to 5-6 days, and also increases the resistance of bread to "potato disease" and mold formation due to the high antagonistic activity of probiotic microorganisms of the starter culture.