Application of water-honey extract of St. John’s wort herb to improve biotechnological and rheological properties of wheat dough
Experimental studies of the effect of water-honey extract of St. John's wort grass fermented by lactic acid bacteria Str.lactis and Str.cremoris on microorganisms causing microbiological deterioration of wheat flour bakery products showed a positive effect of the introduced component on the rhe...
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| Veröffentlicht in: | IOP conference series. Earth and environmental science 2022-07, Vol.1052 (1), p.12030 |
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| container_title | IOP conference series. Earth and environmental science |
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| creator | Drannikov, A V Dombrovskaya, Ya P Derkanosova, A A Belokurova, E V Kitaev, D S Shevtsov, A A |
| description | Experimental studies of the effect of water-honey extract of St. John's wort grass fermented by lactic acid bacteria Str.lactis and Str.cremoris on microorganisms causing microbiological deterioration of wheat flour bakery products showed a positive effect of the introduced component on the rheological and biotechnological parameters of wheat dough. By adding additional nutrients that activate the vital activity of the fermenting microflora, the gas-forming ability of the dough increased by 20%, the fermentation activity improved by 35%, and the desired dough acidity of 3.0 deg. was reached within 120 minutes, i.e. the fermentation process reduced by 60 minutes. |
| doi_str_mv | 10.1088/1755-1315/1052/1/012030 |
| format | Article |
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| subjects | Acidity Bacteria Bakery products Biotechnology Dough Fermentation Herbal medicine Honey Lactic acid Lactic acid bacteria Microflora Microorganisms Nutrients Rheological properties Wheat Worts |
| title | Application of water-honey extract of St. John’s wort herb to improve biotechnological and rheological properties of wheat dough |
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