Use of a probiotic yeast strain in technology of bread from wheat flour
Annotation
For the modern bakery is interesting to study yeast strains with good biotechnological properties and simultaneously antagonistic activity against pathogens of microbial spoilage of bread. The purpose of research - to study the effect of the probiotic strain of S. cerevisiae RCAM 01730 on the technological parameters of preparation of bread from wheat flour on the quality indicators of finished products and the suppression of rope in bread. Yeast antagonistic activity against spore-forming bacteria were determined by diffusion into agar. Immediate and total gas evolution in dough was evaluated using automatic risograph (USA). In order to detect signs of disease of rope in breadused method of placement the products in provoking conditions. The antagonistic activity of the strain of yeast S. cerevisiae RCAM 01730 with respect to the bacteria of the genus Bacillus was determined. The results of the research of the possibility of using a strain of Saccharomyces cerevisiae RCAM 01730 in wheat bread technology with sponge dough, straight dough, rapiddough methods were represented. It is shown that the use of a strain of S. cerevisiae RCAM 01730 instead of 02150 S. cerevisiae RCAM accelerating gas formation in the dough, intensifies the maturation process of the dough. The study found that a strain of the yeast S. cerevisiae RCAM 01730 has a bacteriostatic effect on the pathogens of potato disease of bread. In contrast to existing labor-intensive and time-consuming biological methods of combating microbial spoilage of bread, the use of the yeast S. cerevisiae RCAM 01730 can be an effective way to increase microbiological resistance without any additional costs.
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