Kefir ferment in the technology of grain bread from triticale | Кефирная закваска в технологии зернового хлеба из тритикале
2009
Koryachkina, S. | Kuznetsova, E. | Cherepnina, L., Orel State Technical Univ. (Russian Federation) | Poma, N., Research and Development Inst. of Agriculture of Central Regions of Non-Chernozem Zone of the RF, Moscow Region (Russian Federation)
Studied was the preparation of bread from whole unshelled triticale grain (TG) using a thick kefir leaven (TKL). To soften coatings, an enzyme preparation Celloviridin G20x was used at a dosage of 0.11 % by weight of dry matter. In order disinfection of grain in the process of soaking an aqueous extract of coriander fruits having bactericidal properties was added. The appropriateness of its using is experimentally proved: the number of colonies of mesophilic and aerobic and facultative and aerobic microorganisms reduced by 55.26%, spore-forming bacteria – by 91.11%, the number of mold fungi and yeast – by 71.05%. TKL prepared from milk kefir corns based on whole grain concentrate was used to increase the dough acidity in producing grain bread from whole grain triticale. The final acidity of starter was 16 degrees. The resultant leaven was used to prepare dough. An analysis of finished grain bread has found that the bread prepared by bringing 50% of TG with a leaven had the best qualities. The control was leaven-free bread. Using TKL reduces the time of dough fermentation, increases the specific volume (by 7.75%) and porosity (by 14.09%) of bread. The specific compression strain of crumb from using TKL reduces to a less degree. Proved is a possibility of using TKL for producing grain bread from triticale having high physical and chemical quality characteristics and longer storage life without using pressed baking yeasts
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