Analysis of the quality indicators of whole grain bread on hop ferments

The study presents a comparative analysis of the organoleptic and physico-chemical parameters five samples whole-grain bread produced using various ferments based on hop cones. quality assessment was carried out according to following indicators: shape, surface, color, baking, porosity, promes, taste smell, then all were compared with GOST readings each other. According results indicators, prescription composition has been identified that most promising chemical physical characteristics. All proposed corresponded control sample developed classical recipe requirements specified in GOST. parameters, studied also met use sourdough cones had positive effect characteristics finished product. At same time, products acquired color from golden dark (a darker shade No. 3 addition licorice root starter), pleasant smell characteristic this product name. When assessing it found samples, except 3, more structure is observed, but indicator does not go beyond regulatory documents. During storage whole grain after 72 hours, moisture content crumb decreased 1 by 1.5%, 2 – 2.3%, 3.1%, 4 3.1%. indicator, did meet Samples wholegrain 1, conducted studies documentation, best recommended for implementation 1.