STARTER CULTURE FOR BREAD PRODUCTS

摘要

In accordance with the useful method, the starter culture for bread products is intended for production of wheat and rye-wheat bread. It is based on the active effect of the probiotic strains Lactobacillus plantarum 15226, NBIMCC 2415 (NBIMCC - National Bank for Industrial Microorganisms and Cell Cultures), Lactobacillus casei ssp. casei M2, NBIMCC 3709, Lactobacillus fermentum LB6, NBIMCC 8695, Lactobacillus brevis LB2, NBIMCC 8693 and Lactobacillus sanfrancisco LB 2-15, NBIMCC 8694. The application of the starter culture for production of bread product allows suppression of the wild yeast entering the acidic dough with the flour, which is of special significance for the quality of the bread dough fermentation. The high concentration of viable cells (from 2.5 x 1013 to 4.5 x 1012 cfu/g) of the probiotic strains in the starter cultures affects the quality of the final product û the produced wheat, rye or wheat-rye bread has a softer and lighter crumb with delightful and characteristicacid lactic aroma and durability above 5 days.