The use of natural starsters in the production of functional purpose bakery products enriched with calcium, cellulose, protein and -carotin

The research objective was the development of the technologies of the bakery products prepared on the basis of liquid and dry ferment of spontaneous fermentation with use of dry cheese demineralized whey "Wimm-Bill-Dann", fine powder of an egg shell of mechanochemical processing and vegetable powder of infrared carrots drying. The possibility of the replacement in the recipes of bakery products of functional purpose of baker's compressed yeast by natural ferments of spontaneous fermentation, with using active baking ingredients "Back Natur" and "O-tenic" was investigated. The influence of technological parameters and the mode of preparation of test semi-finished products on the quality of liquid starter culture, diluted using the active baking ingredient “Back Natur” were shown. Experimental data on microbiological composition of dry and liquid ferment were obtained. At the Department of Technology and Organization of Food Production of Novosibirsk State Technical University the technologies of new bakery products on the basis of the ferments of spontaneous fermentation with use of dry cheese demineralized whey "Wimm-Bill-Dann", fine powder of an egg shell of mechanochemical processing, vegetable powder from carrots of infrared drying were developed...