In The Production of Wheat Breads Using Sourdough

Abstract

The most ancient method of biological loosening of the dough is the use of wheat, hop, wine, pea - star anise, pea - aniseed, etc. starter cultures, the microflora of which developed spontaneously. But even today, wheat leavens are a means of increasing acidity, intensifying the dough preparation process, improving taste and aroma, preventing potato disease of bread and its mold Sattsaeva I.K. (3, p. 67-94) developed a technology for making wheat bread, resistant to microbial contamination, based on hop sourdough. The conditions for the cultivation of the starter culture have been optimized, the possibility of stabilizing the microbiological composition of the latter by using a hop broth with a content of 90.8% isogumulone and wheat bran has been established