SELECTING PARAMETERS OF PREPARATION SOURDOUGH SPONTANEOUS FERMENTATION OF WHEAT BIOACTIVATED
https://doi.org/10.20914/2310-1202-2013-3-111-113
Abstract
One way to improving the quality of semi-finished and finished bakery products is the use of starter cultures. This article describes a process for preparing sourdough bioactivated spontaneous fermentation of wheat. The influence of parameters of spontaneous sourdough cooking at its organoleptic, physico-chemical and microbiological parameters was studying, rational parameters of receipt that improve the quality of foods were chosen.
About the Authors
E. I. Ponomareva
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
N. N. Alehina
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
I. A. Zhuravleva
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
References
1. Husanov, I. Mechanism moisture in grain [Text] / I. Husanov, S. Babaev, V. Radjabov et al // Bread. – 2010. – № 6. – P. 52–53.
2. Kozubaeva, L.A. The use of starter cultures in the production of corn bread [Text] / L.A Kozubaeva, S.I. Koneva // Bread. – 2000. – № 2. – P. 21–22.
Review
For citations:
Ponomareva E.I., Alehina N.N., Zhuravleva I.A. SELECTING PARAMETERS OF PREPARATION SOURDOUGH SPONTANEOUS FERMENTATION OF WHEAT BIOACTIVATED. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(3):111-113. (In Russ.) https://doi.org/10.20914/2310-1202-2013-3-111-113
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