Investigation of the Fermentation Process of Liquid Rye Sourdough and Determination of Technological Parameters for the Discrete Mode of Production of National Types of Bread

Introduction. The implementation of the traditional technology liquid rye sourdough requires new approaches in conditions instability production national types bread. They should be based on modeling fermentation process sourdough, taking into account peculiarities technological its preparation. Information about some features and methods preparing is found literary sources. known do not take discrete mode. Individual schemes preparation are used at bakeries Republic Belarus. These subjective change daily. There no information influence complex parameters biotechnological properties various conditions. Purpose. aim investigation to study properties; establish dependence total number cultivated microorganisms, their activity, acidity lifting force content semi-finished product previous preparation, duration temperature fermentation; determine optimal ranges adapted for mode Materials Methods . objects research obtained a bakery enterprise. from 25 oC 35 oC, 60 minutes 480 minutes. mass fraction moisture samples 74–76 %. Liquid was studied according organoleptic, physico-chemical microbiological parameters. Results. these indicators shown article. Dependences have been that make it possible predict stage fermented brew saccharified thermophilic custard bread varieties scientifically control this product. Recommendations expanding developed. Conclusion. results will allow us develop an automated quantitative accounting promptly distribute with necessary across capacities, eliminate factors cycle sourdough.