TECHNOLOGICAL ASPECTS OF THE PRODUCTION OF WHEAT BREAD VARIETIES USING SPONTANEOUS FERMENTATION STARTERS

. The article substantiates the expediency of using in the production of bread to adjust the baking properties of the main raw materials, improve the quality of finished products and pre-vent microbial infection of the last natural bioadditives – starter cultures. The data of specialized information sources on promising types of starter cultures are considered, the reasons limiting their use in the baking industry are established. The expediency of using starter cultures of spontaneous fermentation, especially for regions with a hot climate, is substantiated. The results of a study of the biotechnological properties and composition of the microbiota of polystrain spontaneous fermentation starters (PSSB) are presented, using the example of pea-star anise starter culture traditionally used in the preparation of Uzbek flatbread. It has been established that PZSB affect the state of the main flour biopolymers, the intensity of their acid hydrolysis, the rheological properties of the dough, and the quality of the finished product.