STUDY OF BIOLOGICAL ACTIVITY OF MICROBIAL STARTER CULTURES IN BAKING UNLEAVENED BREAD WITH HIGH DRY PROPERTIES

Developed an optimal formulation beskidiana of bread using lactic acid bacteria to improve the nutritional properties of baked products with lower caloric content. Investigated the microflora of starter cultures of different types to determine the most appropriate and useful; microbiological safety of flour of different types; the total number of microorganisms in1 gof product was also identified quantitative dynamics and species diversity of starter cultures and microbiological safety of flour.