The influence of lactic acid on quality of bakery products and loss of micronutrients in baking and storage

The article presents a review of the literature and own experimental data concerning the effect of lactic acid introduced as a part of yeast enriched with iodine and selenium on the quality of the bakery products and the content of their micronutrients after baking and during storage. The yeasts Sascharomyces cerevisiae were used in the study, strain LK 14 in the form of yeast milk, in which potassium io-dide (GOST 4232-74), sodium selenite (TU 6-09-17-209-88) and lactic acid (GOST 490- 2006) in an amount of 2 ? 6 % to yeast dry matter were added. While calculating the initiation of micronutrients for yeasts enrichment, we were guided by regulated amount of micronutri-ents in the final product - bakery products, with frequency of its use in the dietary, the losses during the baking process based on published data ? 60% [1] was also taken into account. As an object for enrichment white bread and sliced loaf of white flour were selected. Organoleptic characteristics of bakery products were evaluated according to GOST 26987-86, GOST 27844-88. Physical and chemical parameters (porosity, moisture con-tent, acidity) were evaluated in accordance with GOST 21094-75, GOST 5669-96, GOST 5670-96. The study of micronutrients con-tent of baking samples was performed on a spectrometer Elvax of the company "Elvatech".