The way to improve the quality and safety of bakery products from wheat flour by improving the technology of hop yeast

To prevent microbiological infection and increase the safety of bakery products the specialists started applying hop ferments as a biological baking powder. They represent combinations of different types of acid-forming bacteria and strains of the yeast removed on nutritious mixes (tea leaves) with hop broth. At an assessment of bakery products with use of hop ferment the main criteria were determination of quality, microbiological firmness at storage and compliance to their hygienic requirements of 021/2011. However in technology of introduction of hop ferment to baking production there is a number of questions, the substances of the hop raw materials which is a part of nutritious mix caused by specific action on technologically significant processes of activity of microorganisms (acid-and gas generation), and consequently, stability of its biotechnological properties and applicability in production of wheaten grades of bread. In the article the conditions of hop ferment introduction into baking production which allow stabilizing its biotechnological properties are experimentally proved. As nutrient mediums were applied the tea leaves representing water and flour mix on the basis of hop broth, in which flour starch substantially pasted. Changing parameters of a nutrient medium, i.e. humidity and a dosage, it is possible to regulate an orientation of the microbiological and biochemical processes proceeding in ferments. Therefore the use as nutritious mix of hop tea leaves from wheat flour of the 2nd grade humidity of 79-81 % in the ratio 50:50 to the mass of ferment is necessary. The influence of hop ferment on growth of causative agents of "a potato illness" and mold mushrooms on the surface of bakery products was investigated. The first signs of microorganism's growth in the studied sample of bread were found for 9 and 26 hours later respectively, than in control. It was established that microbiological indicators and indicators of safety in bread with use of hop ferment were much lower than admissible level according to technical regulations. Thus, the use of hop ferment with steady biotechnological properties at observance of general measures of sanitation and hygiene in the course of production of white bread promoted increase of microbiological firmness of bakery products at storage and conformed to hygienic requirements of safety to food productsaccording tothe hygienic requirements 021/2011 TR.