STANDARDIZATION OF PARAMETERS FOR THE TECHNOLOGY OF YEAST-FREE PRODUCTS USING NATURAL STARTER CULTURE BASED ON CHAENOMELES

Abstract

The scientific results presented in the article reflect an approach to the use of Japanese quince fruits (Chaenomeles japonica) as a natural source of organic acids and sugars for the development of an effective natural starter culture in the technology of yeast-free wheat bread. The aim of the study was the scientific substantiation and development of a technology for wheat bread based on the use of a spontaneous fermentation starter obtained from an aqueous infusion of Japanese quince. The results of experimental studies confirmed the feasibility of using Japanese quince water diluted at a ratio of 1:5 as a nutrient medium for the formation of a stable microbiological association of the starter culture. It was established that under these conditions active development of lactic acid bacteria and acid-tolerant yeasts occurs, an optimal level of acidity is achieved, and a pronounced aromatic profile of the fermented system is formed. In comparison with a conventional apple starter, the medium based on Japanese quince water is characterized by more stable acidity parameters and a reduced risk of undesirable microflora development during fermentation. Using experimental–statistical modeling methods (Box–Wilson method), the optimal technological parameters for starter cultivation were determined: moisture content – 52%, fermentation time – 120 h, and temperature – 28°C. The obtained results confirm the prospects of using an aqueous extract of Japanese quince as a functional ingredient in the technology of yeast-free wheat bread with enhanced organoleptic properties and increased nutritional value