Food compositions based on plant components, providing microbiological stability of rye and rye-wheat bakery products
Abstract
The article presents the results of studies of the effects of food compositions on the basis of reactive components (hereinafter referred to as compositions) on the resistance of bakery products to microbiological spoilage. The properties of plant components have been studied, compositions of food compositions have been developed, a technology has been developed for preparing rye and rye-wheat bakery products using food compositions based on soil components, and microbiological tests of bakery products have been carried out. Based on the results of microbiological indicators, it was found that bakery products using food compositions based on plant components were resistant to microbiological spoilage for 7 days, which was a difference of 4 days relative to the control sample.
About the Authors
A. V. Rosland
Scientific Production Republican Associated Unitary Enterprise «Beltehnohleb» by the RUE «Scientific and Practical Center of the National Academy of Belarus on foodstuffs»
Belarus
Belarus
Rosland Alesia V. – technology engineer category 1 technology sector of the State Enterprise «Beltechnohleb»
30, Rakovskaya St., 220004, Minsk
L. S. Kolosovskaya
Scientific Production Republican Associated Unitary Enterprise «Beltehnohleb» by the RUE «Scientific and Practical Center of the National Academy of Belarus on foodstuffs»
Belarus
Belarus
Kolosovskaya Larisa S. – Director of the State Enterprise «Beltechnohleb»
30, Rakovskaya St., 220004, Minsk
N. S. Laptenok
Scientific Production Republican Associated Unitary Enterprise «Beltehnohleb» by the RUE «Scientific and Practical Center of the National Academy of Belarus on foodstuffs»
Belarus
Belarus
Laptenok Natalia S. – Deputy Director of the State Enterprise «Beltechnohleb»
30, Rakovskaya St., 220004, Minsk
L. I. Sevastsei
Scientific Production Republican Associated Unitary Enterprise «Beltehnohleb» by the RUE «Scientific and Practical Center of the National Academy of Belarus on foodstuffs»
Belarus
Belarus
Sevastsei Liudmila I. – chief technologist of the State Enterprise «Beltechnohleb»
30, Rakovskaya St., 220004, Minsk
T. A. Madziyeuskaya
Scientific Production Republican Associated Unitary Enterprise «Beltehnohleb» by the RUE «Scientific and Practical Center of the National Academy of Belarus on foodstuffs»
Belarus
Belarus
Madziyeuskaya Tatsiana A. – chief of technology center «Unitechprom BSU»
1, Kurchatov St., 220045, Minsk
T. M. Syunkevich
Scientific Production Republican Associated Unitary Enterprise «Beltehnohleb» by the RUE «Scientific and Practical Center of the National Academy of Belarus on foodstuffs»
Belarus
Belarus
Syunkevich Tamara M. – senior researcher technology center «Unitechprom BSU»
1, Kurchatov St., 220045, Minsk
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Review
For citations:
Rosland A.V., Kolosovskaya L.S., Laptenok N.S., Sevastsei L.I., Madziyeuskaya T.A., Syunkevich T.M. Food compositions based on plant components, providing microbiological stability of rye and rye-wheat bakery products. Food Industry: Science and Technology. 2019;12(2):15-23. (In Russ.)
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