Considering the high microbiological contamination of raw materials (mainly flour), for the production of bakery products, it is necessary to use complex technologies, as well as products with antibacterial properties to prevent the development of potato disease. St. John's wort herb has this effect due to the high content of substances with bactericidal properties and antioxidants. For a better distribution of the active components of St. John's wort in the medium of the semi-finished bakery product, as well as the possibility of using its microquantities, an extract was prepared. When obtaining an extract from the herb St. John's wort, it is proposed to replace the water with a water-honey solution. The replacement is due to the rich chemical composition of honey, its content of fermentable sugars and bactericidal activity due to the content of phytoncides and enzymes involved in oxidative reactions with the release of active oxygen. For more intense accumulation of acidity, the extract was fermented using a dairy product containing lactic acid bacteria, at a temperature optimal for their action, and not leading to inhibition of the valuable components contained in St. John's wort and natural honey. To determine the rational dosage of the extract, test laboratory baking of bread was carried out from flour artificially infected with spore bacteria, based on the total content of 104 spores/g of flour, which corresponds to the content of spores in flour unsuitable for production. The extract was added to the experimental samples in an amount from 0 to 6.0% by weight of flour in the dough. The baked bread was wrapped in damp paper and incubated under provocative conditions (temperature 37 °C, relative humidity 85-90%) for 48 hours, after which the manifestation of potato disease in them was organoleptically determined. The addition of 6% of the studied water-honey extract of the herb St. John's wort, fermented by lactic acid bacteria, when kneading dough for wheat-triticale bread, allows you to prevent the development of “potato disease” and molding, intensify the dough preparation process, and obtain finished products with improved organoleptic and physico-chemical quality indicators.

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