USE OF FERMENTED ACID WHEY ENRICHED WITH MINERAL ELEMENTS IN THE TECHNOLOGY OF RYE-WHEAT BREAD

Abstract

This article investigates the use of fermented acid whey enriched with mineral elements (magnesium, zinc, and manganese) in the technology of rye-wheat bread. Whey obtained through thermal acid coagulation of milk is a valuable resource that can significantly enhance the quality and nutritional value of bakery products. The study analyzes scientific approaches to enriching whey with mineral elements through spark discharge treatment, which creates optimal conditions for cultivating lactic acid bacteria. The primary aim of the study is to examine the fermentation process of whey enriched with mineral elements and its impact on the rheological properties of dough and the quality of finished bakery products. It has been established that spark discharge treatment of whey significantly accelerates the fermentation process, increases acidity, and boosts the growth of lactic acid bacteria. The research shows that using enriched whey allows the fermentation time to be reduced by almost half compared to the control. This is achieved through intensive acid production and biomass growth of lactic acid bacteria. The best results were obtained with whey treated with spark discharges in a conductive layer of zinc, magnesium, and manganese granules. Using fermented whey in the production of ryewheat bread contributed to increasing the gas-forming capacity of the dough, improving its rheological properties, and increasing the specific volume of finished products. Enriched whey also positively affected the bread's quality by enhancing its porosity, shape stability, and organoleptic properties. It was found that enriching whey with magnesium, zinc, and manganese not only intensifies the fermentation process but also increases the nutritional value of the finished products by enriching them with important microelements. The study demonstrated that using enriched whey reduces dough ball spread, increases its elasticity and resilience, and extends the bread's freshness. The research results confirm the feasibility of using spark discharge enrichment of whey with magnesium, zinc, and manganese to improve the efficiency and quality of bakery production. The proposed technology can be recommended for widespread implementation in production, ensuring high quality and competitiveness of bakery products in the market.

Keywords

• whey
• fermentation
• mineral enrichment
• rye-wheat bread
• magnesium
• zinc
• manganese