Food Resources. 2022. N 19. Article 12 — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Понеділок, 23 січня 2023, 10:06; Перегляди: 181

12. BIOTECHOLOGICAL INDICATORS OF BAKERY SOURDOUGH STARTERS (LITERATURE REVIEW)
https://doi.org/10.31073/foodresources2022-19-12
Oksana Naumenko, Valentina Chizh
Pages: 107-115
Abstract
Subject of research. The biotechnological properties of the microbiota of baking sourdough. Purpose. Analyze data from literary sources devoted to the scientific research of baking microorganisms. Methods. Analytical research methods were used. Results. The generally accepted technical definition describes baking sourdough as a mixture of flour and water, fermented by lactic acid bacteria and yeast, having the ability to acidify and loosen the dough. Usually, the ratio between lactic acid bacteria and yeast in a starter is 100:1. The composition of the sourdough microbiota is influenced by a number of internal and external factors: the type and quality of flour, technological process parameters (temperature, pH, dough yield, production methods, etc.). Due to its unique microbial composition and functionality, sourdough is considered indispensable for improving sensory and rheological properties and extending the shelf life of bakery products. In addition, numerous scientific studies have proven that the use of baker's sourdough for the production of bread increases the bioavailability of minerals, allows you to enrich the product with dietary fibers, lowers the glycemic index, improves the digestibility of protein and reduces the content of anti-nutritional factors. The criteria for selecting strains for the creation of bakery sourdough are quite diverse, including technological (level of acidification of dough, growth rates, rheological, sensory parameters), biochemical (synthesis of volatile components, proteolysis, formation of exopolysaccharides) and nutritional properties (antifungal, antimicrobial activity, bioavailability of minerals, antioxidant activity, lowering the glycemic index, degradation of anti-nutritional factors: phytic acid, raffinose). Scope of research results. The use of sourdough in bread technology has a positive effect on all aspects of product quality, therefore the study of the microbiota of baking sourdoughs and the selection of active strains of lactic acid bacteria and yeast from them is a promising direction in the baking industry.
Key words: sourdough, lactic acid bacteria, yeast, microbiota, biotechnological indicators, sourdough bread

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