The effect of probiotic bacterial concentrate "Immunolakt" On bakery products quality

Nowadays the development of new food products is paid much attention in the food industry. These include also bakery products with lactic starter cultures which contain live microorganisms, vitamins of group B: B1, B2, B6, B12, B9, vitamins A, C, E, folic acid. In this article the technological aspects of the probiotic bacterial concentrate "Immunolakt" in the manufacture of bakery products were studied. The experimental product was developed on the basis of traditional technology taking into account the properties of the introduced additives to correct some technological parameters. The research resulted in the development of technology of bakery products with the introduction of probiotic bacterial concentrate "Immunolakt.". To develop the recipes of dough products probiotic bacterial concentrates "Immunolakt" at 20, 40, 60, 80 and 100% was used instead of a part of yeast in the recipe. Comparative studies of the microstructure of bakery products crumb with the addition of probiotic bacterial concentrate "Immunolakt" and the reference sample were carried out. The content of the probiotic bacterial concentrate of 40% and 60% promoted the formation of a more uniform pore structure and reduction in the number ruptures along their perimeter. Safety indicators of reference and test samples were determined. The number of bacteria of reference and experimental samples of bakery products are in the normal range. The number of mesophilic aerobic and facultative anaerobic bacteria in the test samples is less than in the reference one. Qualimetric evaluation of the quality of finished products was carried out. The developed products are of high organoleptic quality indexes, they are physically and chemically stable, with enhanced nutritional value. Products with the introduction of probiotic bacterial concentrate allow to expand the range of functional orientation bakery products. The use of probiotic bacterial concentrates allows to adjust the course of the technological process, to form the specific properties of the dough and to improve the finished products quality.