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The use of starter cultures of fermented products – kombucha tea mushroom and pickled cabbage brine in bread production

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Author: N.V. Ivannikova1, O.N. Antimonova2

1M.Kh.Dulaty Taraz Regional University, Taraz, Kazakhstan,
2Russian Academy of National Economy and Public Administration under the President of the Russian Federation Volgograd Institute of Management, Volgograd, Russia
Page 60-66

https://doi.org/10.55956/RZFJ4016

Abstract. The article considers the possibility of using natural starter cultures - fermented kombucha juice and pickled cabbage brine in bread production. The recipe and technology of wheat bread using a starter culture of spontaneous fermentation have been developed and its quality indicators have been determined.

Keywords: fermented cabbage juice, kombucha, sourdough, bread.

Ivannikova N.V., Antimonova O.N. The use of starter cultures of fermented products - kombucha tea mushroom and pickled cabbage brine in bread production // Mechanics and Technology / Scientific journal. – 2023. – No.4(82). – P.60-66. https://doi.org/10.55956/RZFJ4016

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