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Manufacturing and manufacturing industries
No. 2 (23) - 2024 / 2024-06-30 / Number of views: 57
IMPROVING THE MICROBIOLOGICAL STABILITY OF BREAD WITH THE USE OF SECONDARY RAW MATERIALS FOR PROCESSING GRAIN CROPS
Authors
Keywords
Microbiological safety, bread, secondary raw materials, rice bran, buckwheat bran, fermented brew, mold, potato disease.
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How to quote
Yessembek М., Tarabayev Б. ., and Omaraliyeva А. “IMPROVING THE MICROBIOLOGICAL STABILITY OF BREAD WITH THE USE OF SECONDARY RAW MATERIALS FOR PROCESSING GRAIN CROPS”. Vestnik KazUTB, vol. 2, no. 23, June 2024, doi:10.58805/kazutb.v.2.23-373.
Yessembek М., Tarabayev Б. ., and Omaraliyeva А. “IMPROVING THE MICROBIOLOGICAL STABILITY OF BREAD WITH THE USE OF SECONDARY RAW MATERIALS FOR PROCESSING GRAIN CROPS”. Vestnik KazUTB, vol. 2, no. 23, June 2024, doi:10.58805/kazutb.v.2.23-373.
Abstract
Bread and bakery products are one of the main food products, and their quality does not always meet the requirements of modern nutrition science. One of the ways to solve this problem is to create new safe varieties of bakery products for functional purposes to correct the nutrition of the population. The article examines the causes of microbial spoilage, the negative effect of mold fungi and spore-forming bacteria of the genus Bacillus on the safety of bread using recycled grain processing materials. The main objects of research were bakery products using rice and buckwheat brans, cooked in the traditional way and with a complex starter culture. Studies have been conducted on the effect of the method of applying rice and buckwheat brans on resistance to mold and infection with potato disease.
