THE RESEARCHING OF MICROBIOLOGICAL PARAMETERS OF SOURDOUGH AND BREAD FROM GERMINATED WHEAT GRAINS

被引：0

作者：

Rushai, Olena ^{[1
]}

Gregirchak, Natalia ^{[1
]}

机构：

[1] Natl Univ Food Technol, Kiev, Ukraine

来源：

UKRAINIAN FOOD JOURNAL | 2012年 / 1卷 / 02期

关键词：

bread from sprouted wheat; sourdough; grain weight; lactic acid bacteri; contaminants;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sourdough is used for the bread made from sprouted wheat, the acidity of which is supported by the life of lactic acid bacteria. In addition to these bacteria there are contaminants in sourdough, the number of which have to be regulated for quality products. The quantitative and qualitative composition of microflora fermentation of sprouted wheat was established. The microbiological indicators of bread with sprouted wheat were defined.

引用

页码：39 / +

页数：5