INVESTIGATION OF THE COMPOSITION OF THE MICROFLORA OF LEAVENS' SPONTANEOUS FERMENTATION FOR RYE-WHEAT BREAD

Purpose. To make leavens of spontaneous fermentation and to investigate the composition of their microflora, activity of lactic acid bacteria and quality indicators of rye-wheat bread on these leavens.

Methodology. During the work microbiological, physic, chemical and organoleptic research methods were used. The results were processed using MC Excel databases.

Scientific novelty. The qualitative and quantitative composition of the microflora of the manufactured rye leavens of spontaneous fermentation (rye, hop, on germinated rye grain, kefir, raisin) is studied on the content of bacteria and yeast, on the activity of lactic acid bacteria; the indicators of dough quality and rye-wheat bread on these leavens.

Conclusions. The article presents the results of a study of the composition of the microflora and the activity of lactic acid bacteria made rye leavens of spontaneous fermentation. It is shown that rye-wheat bread on these leavens has higher quality indicators in comparison with traditional rye-wheat products.

The prospects of using leavens of spontaneous fermentation are shown: rye, hop, from germinated rye grain, kefir, raisin, which are highly efficient and have indicators of quality. It is determined that the best indicators of qualitative and quantitative composition of the microflora have kefir and raisin leaven - the amount of wild yeast was 4.3 × 10⁵ and 5.1 × 10⁵ CFU / g, respectively. Activity of lactic acid bacteria in yeasts 12 hours after renewal was defined (minutes): rye – 41; grain – 38; hops – 59; kefir – 28; raisin – 24.

Very high activity in raisin leaven allows to reduce the fermentation process and the duration of the production process. Bread which is made with the use of leavens of spontaneous fermentation has higher quality indicators in comparison with traditional rye-wheat products.