Development of resource-saving technology to make rye-wheat bread with starting cultures
Annotation
A possibility to apply starting cultures Saf-levain LV-1 and Saf-levain LV-2 was studied to develop a resource-saving technology for preparing rye-wheat bread. The effect of technological parameters and preparation mode on the quality of dense and sour dough with starting cultures used is shown. Optimum conditions for singlephase sour dough preparing on LV-1 and LV-2 starting cultures were defined as well as sour dough preparation on a production cycle. Experimental data on microbiological structure of investigated ferments were obtained.
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