Дослідження життєздатності пробіотичної культури lactobacillus casei у житньому хлібі з харчовою плівкою
DOI:
https://doi.org/10.15587/2313-8416.2015.47761Słowa kluczowe:
житній хліб, пробіотичні культури, харчова плівка, гуміарабік, життєздатність.Abstrakt
Обґрунтовано внесення пробіотичних молочнокислих культур Lactobacillus casei при приготуванні тіста й у вигляді харчової плівки з матрицею на основі гуміарабіку після випікання. Це дозволяє скоротити процес бродіння тіста та досягти 8,98*107 КУО Lactobacillus casei в 1г житнього хліба на шостий день зберігання, що відносить його до категорії функціональних продуктів.
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