RESEARCH ON THE PROSPECTS OF USING WINE YEASTS FOR THE PRODUCTION OF WHEAT BREAD
DOI:
https://doi.org/10.31548/humanhealth.1.2026.70Keywords:
bakery products, fermentation, technology, quality indicatorsAbstract
The contemporary development of the bakery industry in Ukraine is characterized by the formation of stable trends, including the expansion of the product assortment, with a focus on increasing the nutritional and biological value; the development of craft bakery products based on scientifically substantiated nutritional recommendations; and the implementation of comprehensive research into innovative technologies.
This article is aimed at studying the technology of preparation and activation of dry “wine” yeasts obtained from red and white grapes in order to adapt them to bakery semi-finished products and to produce wheat bread using these yeasts. An analysis of literature sources confirms the relevance of reviving regional baking traditions and culturally determined dietary patterns, as well as of adapting technologies to local raw materials and processes based on spontaneous fermentation, with an intensive course of physicochemical, colloidal, biochemical, and microbiological processes in dough preparation.
The study proposes a stage-by-stage scheme for producing dry wine yeasts with a moisture content of 16–18% from red grapes of the Seibel variety and white grapes of the Rkatsiteli variety grown in the Odesa region. A technology for activating dry “wine” yeasts has been developed, which involves preparing saccharified flour, scalding, and subsequent yeast activation with daily dilution in a water–flour nutrient medium.
The biotechnological properties of the semi-finished product containing 5% and 7% wine yeasts from white and red grapes (based on flour weight) were investigated, and the baking performance indicators of the liquid semi-finished product were determined. The influence of technological process parameters, in particular fermentation temperature, flour scalding, and saccharification, on the development of baking properties was studied. High baking performance indicators were obtained with white-grape wine yeasts at a 7% dosage relative to flour weight and a fermentation temperature of 25–27°C. General and specific organoleptic characteristics of liquid “wine” yeast samples were established.
The dough preparation technology included straight-dough, thick-sponge, and liquid-sponge methods, while control samples were produced using conventional technology. Based on the research results, the technological parameters for sponge preparation, dough processing, and finished bakery products were determined. According to the results of experimental baking, the organoleptic and physicochemical quality indicators of bakery products produced using the sponge and straight-dough methods, with complete replacement of compressed yeast by spontaneous liquid “wine” yeasts, were evaluated. The proposed technologies are recommended for small-scale enterprises and craft bakeries.
Received 22.11.2025
Accepted 10.02.2026
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