THE PROSPECTS OF SAFETY AND MICROBIOLOGICAL STABILITY IMPROVEMENT OF BAKERY PRODUCTS BY USING PHYTO-ADDITIVES

Abstract

In this article the main problems of bakery product quality and safety formation have been examined;  it  has  been  noted  that  one  of  the  main  objectives  of  the  industry  is  implementation  of measures  of  bread  ropiness and  molding  prevention. On  the  basis  of analyzing  the  main  methods  of
product  microbiological  stability  improvement  during  storage  that  include  the  usage  of  artificial preservatives  or  sourdough  with  specifically  cultivated  fermentative  microflora  and  evaluating  their effectiveness,  the  importance  of  search  for  alternative  solution  for  problems  of  baking  industry  has
been demonstrated. In this aspect especially interesting are aromatic and medicinal plants known for their antiseptic, antioxidant, and other properties capable of stabilizing the product quality. The main goal  of  this  work  is  the  study  of  a  number  of  phyto-additives  and  their  impact  on  pathogenic microorganisms and fermentative microflora of semi-products, their biotechnological properties, and
finished product quality.
The usage of phyto-additives as extracts has been proposed. It has been determined that hop, St John’s wort,   and  ashberry     extracts   have   pronounced   antiseptic   properties   towards   microbiological pathogens  of  bakery  products.  The  sage,  marigold,  peppermint,  and  chamomile  extracts  have  been
effective against mold fungi. All extracts have positive effect on intensity of fermentation process where the  best  results  has  been  achieved  by  using  cinnamon  rose,  haw,  ashberry,  and  hop  extracts.  The consumer properties of wheat bread with extracts added judged by volume, texture, and shape stability
for almost all samples have been either improved or identical to check sample. Their microbiological stability has been considerably improved.