Features of the Kefir Production Technology Using Whole Wheat of Green Buckwheat Flour

Mikhail Schetinin, Zoja Khodyreva, Olga Musina, Elena Schetinina
2020 Proceedings of the International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS 2019)   unpublished
The need to create a new fermented milk product with the addition of gluten-free flour is scientifically substantiated. The main raw materials for production were cow milk of varying fat content; Whole wheat flour of green buckwheat that has undergone heat treatment was selected as a plant component. The feasibility of roasting the plant component is justified by its microbiological safety when further added to the milk base. Additionally, in the process of roasting, the flour acquired a nutty
more » ... r acquired a nutty flavor and aroma. A combination of lactic acid organisms of the starter culture FD-DVS CHN 11 and yeast starter culture LAF 3 was used. The effect of the kefir fat content and the dose of roasted whole wheat flour of green buckwheat on the syneresis degree was studied. The kefir storage mode was investigated, and a storage setting was carried out in order to determine the shelf life of the final product. A technology has been developed for the production of kefir product with addition of roasted whole wheat flour of green buckwheat that does not contain gluten. These studies made it possible to determine the dosage of vegetable component and the technological stage of introducing it into the fermented milk product.
doi:10.2991/assehr.k.200113.127 fatcat:4ycsjp2a75a65ixjq5wn5b6z4i