The use of water-honey extract of hypericum herb to prevent bakery products from “potato disease”

Abstract

Abstract Unwanted microflora in bread causes a disease called “potato disease”, as a result of which bakery products mold prematurely. The causative agents of this process are the spore-forming bacteria Bac.mesentericus and Bac.subtilis. A method for preventing “potato disease” is proposed due to the use of hypericum, honey, sour cream of 10% fat in the recipe. Water-honey extract fermented with Str.lactis and Str.cremoris was obtained. The introduction of 6% of the studied LAB fermented Str.lactis and Str.cremoris water-honey extract of hypericum, when mixing wheat dough, prevents the development of “potato disease” and mildew, intensifies the process of dough preparation. Dough fermentation is reduced by 60 min, gas-forming ability and fermentation activity of the dough are improved. This allows to obtain finished products with improved organoleptic (color, aroma, taste) and physico-chemical quality indicators (porosity, specific volume).