Study of probiotic culture lactobacillus casei viability in rye bread with edible film
DOI:
https://doi.org/10.15587/2313-8416.2015.47761Keywords:
rye bread, probiotic culture, edible film, gum arabic, viability.Abstract
This article presents the adding probiotic culture Lactobacillus casei by rye dough and edible film with gum arabic based matrices after baking. It permits dough fermentation reducing and 8,98*107 cfu/1g Lactobacillus casei achieving on the sixth day of storage that it relates rye bread to the functional foods.
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Copyright (c) 2015 Наталія Василівна Чепель, Тетяна Анатолієвна Сильчук, Тетяна Анатолієвна Сильчук, Маргарита Олегівна Кашнікова, Маргарита Олегівна Кашнікова
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