STUDY OF THE METABOLIC ACTIVITY OF STIRRORS IN THE PRODUCTION OF BREAD WITH REDUCED GLUTEN CONTENT

This article examines the influence of the metabolic activity of starter cultures containing lactic acid bacteria and yeast on the
quality of reduced-gluten bread. The aim of the study was to evaluate the dynamics of acidity, proteolytic activity, and gas formation
in starter cultures, as well as their impact on the structure and content of gluten proteins in the dough. Starter cultures prepared
using Lactobacillus plantarum and Saccharomyces cerevisiae strains with varying fermentation times (8–24 hours) were used. It
was found that increased fermentation time promotes active hydrolysis of gluten proteins, increases the content of free amino acids,
and improves the organoleptic properties of the finished bread. The results can be used to develop technologies for producing
reduced-gluten bread for individuals with gluten sensitivity and metabolic disorders.