BIOTECHNOLOGY OF PRODUCTION OF YEAST-FREE BREAD USING THE LOCAL STREPTOCOCCUS THERMOPHILUS STRAIN BREEDED BY GORSK GAU AND WILD HOP IN RNO-ALANIA

The modern food industry offers the consumer bread baked with sourdough using various biologically active components of plant origin. In production yeast-free bread, it is advisable to use a from strains Streptococcus thermophilus selected by Gorsk State Agricultural University. authors have compiled starter culture local lactic acid microorganisms Research Institute Biotechnology Gorsky Agrarian was carried out at Department Biological and Chemical Technology We also used cones wild-growing hops botanical garden University in order that bitter acids present suppress putrefactive microflora, do not detrimental effect on allow increasing productivity hop culture. Yeast-free easily absorbed body, does harm intestinal retains useful properties during storage. flour experiment met requirements GOST 26574–85. When substances included its composition were determined could increase quality safety bread. content alpha 6.0%, essential oils 0.7%, which corresponds 32912–2014. two microorganism selection – thermophilus. Hops extracted for 30 min temperature 96 °C. Laboratory baking accordance 27669–88. Studies shown prepared strain high quality.