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Fermentation activity of rye sourdough as a quality factor of wheat-rye bread
(Lutsk : LNTU, 2025) Shemet, Vasylyna; Panasyuk, Svitlana; Hulai, Olha
Abstract. The purpose of the article was to determine the best fermentation activity of rye sourdough starter for the production of wheat-rye bread for health purposes. Natural sourdough bread is popular in the Ukrainian flour market due to its high taste and nutritional value. The developed recipe of wheat-rye sourdough bread contained high-grade wheat flour, rye flour, rye bran, olive oil, salt and sugar, as well as rye sourdough on different days of its fermentation. The sensory analysis was performed and the organoleptic characteristics of wheat-rye sourdough bread were determined. A sensory profilogram of model compositions of wheat-rye bread was constructed and, based on the results of expert evaluation, the model composition with the best organoleptic characteristics was determined. According to the experiment, the starter of the sixth day of fermentation allowed to achieve the highest gas retention capacity and optimal spreading of the dough ball. In the process of fermentation in all the tested samples, an increase in the active acidity of the dough was observed, which affected its quality characteristics. The moisture content and porosity of the finished product obtained with the sourdough starter of the sixth day of fermentation increased by 2.3% and 7.4%, respectively, compared to the values recorded for bread with the sourdough starter of the fourth day of fermentation. There was a slight increase in the fragility of the finished product due to an increase in its porosity. Wheat-rye bread with rye sourdough was beneficial due to dietary fiber, which improved digestion, normalises the microflora, reduces the risk of heart disease, and vitamins and minerals that strengthen the immune system and support energy metabolism Keywords: moisture; porosity; recipe; organoleptic evaluation; nutritional value.
Comparison of properties of plant-based milk and cow’s milk
(NUFT, 2024) Dudarev, Igor; Moroz, Iryna; Shemet, Vasylyna; Hulai, Olha
Consumers are increasingly choosing foods that contain plant-based dairy analogues that are affordable and have high nutritional value, including macro and micronutrients and vitamins. Plant-based milk mimic the taste and consistency of cow’s milk. Plant-based milk contain no hormones or antibiotics compared to animal milk. Physical, chemical and sensory properties of plantbased milk (soy, rice-almond, rice-coconut, and oat) available on the Ukrainian market were determined and compared with those of local cow’s milk. Plant-based milk was an opaque homogeneous liquid of beige color with different tinting and it had a pleasant sweet taste with an aftertaste of raw materials. Plantbased milk had an appearance and consistency similar to cow’s milk. Titratable acidity of plant-based milk did not exceed 21 °T. Titratable acidity of cow’s milk was 16—18 °T. Dry matter content of plant-based milks was in the range of 8.73—9.83%. Dry matter content of cow’s milk was 11.63—12.52%. Density of plant-based milk was in the range of 1027—1032 kg/m3 . Density of cow’s milk was 1028—1029 kg/m3. Protein content of plantbased milk was 2.31—5.12 g/100 ml. Fat content of plant-based milk was 1.5—3.0 g/100 ml. Carbohydrate content of plant-based milk was 2.53—8.01 g/100 ml. In cow’s milk, the protein, fat and carbohydrate contents were 3.34—3.63 g/100 ml, 2.4—2.5 g/100 ml and 4.72—4.74 g/100 ml, respectively. Caloric content of plant-based milk was 46.2—64.2 kcal/100 ml. In plantbased milk, concentration of Ca2+ ions was 682—1058 mg/l and concentration of Mg2+ ions was 96—140 mg/l, which was lower than in cow’s milk. Plant-based milks are not full substitutes for cow’s milk, and their recipe composition needs to be balanced to provide the human body with the necessary nutrients.

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