Development of an innovative starter culture for use in whole grain bread technology

Relevance. Probiotic-based starter cultures are used to improve the quality and safety of whole-grain bread. The aim of the study is to use plant substrates with prebiotic properties as fermentation media. Whole-grain buckwheat flour, rich in antioxidants, essential amino acids, vitamins and minerals, can serve as such a substrate. Fermentation using probiotic starter cultures in whole grain bread technology increases the bioavailability of active compounds, nutritional value and microbiological safety of the product.
Methods. Experimental data are presented on the effect of whole-milled buckwheat flour on the growth of lactic acid bacteria and a probiotic yeast strain during the production of thick starter cultures. The antagonistic properties of starter microorganisms against Bacillus subtilis and mold fungi of the genera Aspergillus, Penicillium, Mucor, and Rhizopus were studied, along with the fermentative activity of the starter. The optimal dosage of thick buckwheat probiotic starter for whole wheat bread production was determined, along with the amino acid composition and antioxidant activity of the resulting bread.
Results. It was found that starter strains developed better in a medium made from the Bashkir Red-Stem buckwheat variety. Antagonistic activity of the studied lactic acid bacteria and yeast strains was observed against Bacillus subtilis VKM-B-501 and certain mold strains of Aspergillus, Penicillium, Mucor, and Rhizopus. The most promising lactic acid bacteria strains were selected for creating a thick buckwheat probiotic starter. The starter was deemed suitable for baking applications. The optimal amount of thick buckwheat probiotic starter was 40% of the mass of dispersed wheat grain. Using this starter in whole wheat bread technology resulted in bread with enhanced antioxidant activity and a more balanced amino acid profile.

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