Prospects for the use of lactic acid bacteria starter cultures in the technology of spelt grain bread
Authors:
Daria R. Kamartdinova, Svetlana V. Kitaevskaya, Olga A. Reshetnik, Mikhail Yu. Tyurin
Abstract:
Improving the quality characteristics of grain bread, due to its high consumer demand and potential benefits for human health, determines the relevance of scientific research in the field of baking. The purpose of this work is to develop and implement innovative technological approaches based on the use of lactic acid bacteria starter to expand the range and improve the quality of grain bread from spelt. Significant improvements in organoleptic quality indicators of grain bread from spelt produced with the use of starter cultures are noted. The application of sourdough cultures contributed to the improvement of the indicator of specific volume of bread: sample 2 showed a significant increase (1.98 cm³/g), and in sample 4 there was a tendency to increase. The experimental samples were characterized by increased porosity (49.7–51.6 %) compared to the control (45.6 %). Rheological studies showed an increase in total strain by 62 %, plastic strain by 2 times, elastic strain by 37 %, indicating a softer, more plastic and elastic texture. The first signs of mold in samples of grain bread from spelt, produced with the use of lactic acid bacteria starter, were observed after 120 hours of storage, which is significantly lower than in control samples (72 hours). It was found that spelt grain bread on sourdough starter is characterized by a high content of dietary fiber (7.58 g/100 g) and low glycemic index (47.1 %). It was found that the most promising sourdough starter for use in spelt grain bread technology is sourdough starter 4, which contains strains of L. fermentum 10, L. casei 32, L. plantarum 24 in the ratio 1:1:2.
Keywords:
grain bread; spelt; sourdough; lactic acid bacteria
For citation:
Kamartdinova D.R., Kitaevskaya S.V., Reshetnik O.A., Tyurin M.Yu. Prospects for the use of lactic acid bacteria starter cultures in the technology of spelt grain bread. Индустрия питания|Food Industry. 2025. Vol. 10, No. 2. Pp. 46–56. DOI: 10.29141/2500-1922- 2025-10-2-5. EDN: PDUSTC.
