Biomics

This research is devoted to studying the quality indicators of bakery products based on spontaneous (wild) sourdough, composed of flour and wort. The study analyzed the qualitative characteristics of raw materials, as well as the organoleptic, physico-chemical, and microbiological properties of the sourdough. Experimental baking of bagels was also conducted. The obtained sourdough became active after 36 hours, and yeast and lactic acid bacteria were detected in its composition. During the research, an optimal sourdough proportion—30% of the flour mass—was determined to achieve the desired structure and organoleptic qualities of the finished products. The proposed recommendations facilitate the successful implementation of breadmaking technology using spontaneous sourdough.

bakery products, spontaneous fermentation sourdough, organoleptic and physicochemical quality control

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