Methods Of Application Of Probiotic Bacterial Preparations In The Production Of Rye Bread

Abstract

The issues of solving the problem of rye bread production in the conditions of medium and low-power enterprises operating in discrete mode are considered. Currently, there is an increasing trend to replace traditional rye bread varieties with their imitators, that is, products that resemble the corresponding rye bread varieties in appearance, smell and taste. Therefore, research aimed at developing technologies that do not require constant and continuous updating of starter cultures is becoming increasingly important. Special attention of researchers is currently being paid to ready-made pharmacological commercial bacterial preparations containing such types of bacteria as rye semi-finished products. The aim of the study was to develop a technology for the production of rye starter cultures for low-power enterprises with a discrete mode of operation using dry probiotic bacterial preparations for probiotic purposes. The objects of the study were probiotic biologically active food additives "Lactonorm-H" and "Bifidonorm-H" produced by LLC "Sog'lomliknektari" of the Republic of Uzbekistan, rye floured flour with normal autolytic activity (42.8 ± 0.5%), semi-finished products (starter cultures, dough), bread developed according to current standards and technological instructions. The experimental part of the work was carried out in the laboratories of the Department of Food Technology of the Bukhara Institute of Engineering and Technology. The dependence of the influence of the quantity and methods of introducing pharmacological preparations of freeze-dried lactic acid bacteria on the biotechnological properties of starter cultures and dough, the quality of finished products is described. The research methods were used by traditional laboratories of food production enterprises. The effectiveness of special technological methods of preliminary preparation of probiotic preparations, namely activation in a flour nutrient medium to activate their vital activity and reduce the lag phase, is substantiated.  In the production of rye bread varieties by a single-phase (without leaven) method, it is advisable to use natural acidifying additives from vegetable raw materials that can also enrich the nutrient medium with nutrients necessary for microorganisms. The authors consider it possible to use probiotic drugs in the production of rye bread varieties, especially in enterprises with discrete operating modes.