bread

 The quantitative and qualitative composition of the microflora of spontaneous fermentation sourdoughs obtained on the basis of high-protein wheat, whole-grain wheat, and high-protein wheat with the addition of whole-grain flour was investigated. It was shown that in whole-grain wheat sourdough, the number of lactic acid bacteria exceeded yeast by more than 100 times, and in high-protein wheat sourdough with the addition of whole-grain wheat flour, by 40 times. The smallest number of these bacteria was observed in wheat high-protein sourdough of spontaneous fermentation.

Active packaging is becoming an emerging food technology to improve quality and safety of food products. One of the most common approaches is based on the release of antioxidant/antimicrobial compounds from the packaging material. In this work an antifungal active packaging system based on the release of carvacrol and thymol was optimized to increase the post-harvest shelf life of fresh strawberries and bread during storage. Thermal properties of the developed packaging material were determined by differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA).