[Influence of ashberry powder on microbiological safety of bakery products]
2008
Dubrovskaya, N.O., Michurinsk State Agrarian Univ. (Russian Federation) | Safronof, S.B., St. Petersburg Inst. of Trade and Economics (Russian Federation)
It is found out that ashberry powder (AP) can be used at breadmaking for microorganism inhibition. AP is made from the refuse of Sorbus aucuparia that remains after juice, nectar and puree production. A model test of an ordinary loaf (OL) and a bun is hold using AP and bread crumbs; the last is infected by potato disease (PD) caused by a pure culture of Bacilllus subtilis and B. mesentericus. Wheat flour, used in the OL and bun receipt has been yet infected by the spores of Bacillus without additional infection. PD symptoms have proved this and they have expressed in the bun after 24 h and in the OL after 17 h. The symptoms (weak smell) have expressed in the OL and bun later, after 24 and 49 h respectively as a result of enrichment by the AP. The same is for the samples containing bread crumbs at a percentage of 1% per flour weight. Probably, PD inhibition described above is connected with the increase of dough and crumb acidity, that inhibits microorganisms and with sorbic acid presence as a natural preservative (it content is 45 and 70 milli kg% in the OL and bun respectively). Molding of bakery products is considered to be another important problem. It is found out that AP addition decelerates mold development by 2 days for the OL and by 4 days for the bun (in compare with the meaning for control products that is 7 days). Thus, using of AP that contains sorbic acid, increases acidity of bakery products, slowing down PD and mold development, and this improves their microbiological safety at storage.
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