Abstract:

In solving the problem of preventing bread diseases, research on the use of biotechnology achievements and natural additives from plant raw materials, including secondary ones, is becoming increasingly important. The article presents a way to solve this serious problem of the baking industry on the example of the cretaceous disease of rye bread. For the prevention of this disease, the authors used non-traditional raw materials, namely, tomato pomace powder, and pharmaceutical probiotic bacterial preparations from Lactobacillus fermentum strain No. 231 and Bifidobacterium bifidum strains No. 1, 791. The purpose of the study was to develop a technology for the production of rye bread varieties using natural additives - acidifiers and probiotic bacterial preparations for the prevention of cretaceous disease. The objects of the study were the product of processing tomato pomace (powder) and probiotic biologically active additives (hereinafter dietary supplements) to food "Lactonorm-H" (O'z DSt ISO 9001:2015) and "Bifidonorm-H" (O'z DSt ISO 9001:2015) produced by LLC "Sog'lomlik nektari" of the Republic of Uzbekistan, bread from rye flour. The experimental part of the work was carried out in the laboratories of the Department of Food Technology of the Bukhara Institute of Engineering and Technology. The dependence of the effect of tomato pomace powder and pharmacological preparations of freeze-dried lactic acid bacteria on the biotechnological properties of the dough and the quality of the finished product, the likelihood of the development of cretaceous disease during its storage is described. The work used traditional methods for laboratories of food production enterprises to study the properties of raw materials, semi-finished products and finished products. The effectiveness of the use of these additives for the prevention of microbial infection of bread is substantiated.

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