COMPARATIVE ASSESSMENT OF RYE BREAD ON SPONTANE-OUS FERMENTATION LEAVENS

Abstract

Russian manufacturers, mainly owners of baking mini-industries, are actively showing interest in rye bread at starters. For the manufacture of these bakery products, starters from rye flour are used, mainly from peeled flour due to its greater availability. Wholegrain rye flour has a higher nutritional value, since it contains all the components of ground grain. For the study, the technology of growing a dense six-day rye starter was used, consisting of the following stages: 1) combining rye flour and water in a ratio of 1:1, fermentation time - 24 hour, fermentation temperature 30-31 °C; 2) the ratio of starter, flour and water 0.25: 1:1. Under equal conditions of fermentation, the sourdough from peeled flour ripens faster, can peroxide and have a vinegar smell and a more sour taste. The sourdough on whole grain flour has a more active fermentation, but at the same time the process of assimilation of nutrients is slower, this sourdough does not overoxidize, does not liquefy, its porosity is higher. Studies of indicators of finished products showed that sourdough bread made from whole grain flour has more moisture (49%), acidity was 9.0 degrees. Bread made from wholemeal flour on sourdough has an acidity lower than the acidity of rye whole grain bread (8.0 degrees), has lower moisture indicators (48%).In terms of organoleptic characteristics and nutritional value, bread samples do not differ significantly. Thus, the use of whole grain flour insignificantly affects both organoleptic and physicochemical parameters and nutritional value of rye bread with sourdough culture.