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Microbiological quality indicators of the frozen pastry enriched with spelt flour during storage

DOI: 10.17586/1606-4313-2019-18-1-69-76
UDC 663.18:664.68(06)

Microbiological quality indicators of the frozen pastry enriched with spelt flour during storage

Kazimirchenko O.V. , Bessmertnaya I.A. , Vasilchenko N.V.

For citation: Kazimirchenko O.V., Bessmertnaya I.A., Vasilchenko N.V. Microbiological quality indicators of the frozen pastry enriched with spelt flour during storage. Vestnik Mezhdunarodnoi akademii kholoda. 2019. No 1. p.

Abstract
Spelt flour has a high content of protein, dietary fiber, minerals, and vitamins, so it allows to enrich flour confectionery. The microbiological analysis of the freshly prepared dough enriched with spelt flour and cookies has been conducted. Common bacterial and mold contamination, and the content of sanitary indicator bacteria, potentially pathogenic bacteria (Staphylococcus aureus), and bacteria of Salmonella type have been analyzed. The results of analysis showed the excess of common bacteria and mold in freshly prepared dough. Samples of prepared cookies thus met the requirements of microbiological safety. Microbiological parameters of the frozen dough and cookies during storage have been investigated. Samples of enriched dough were stored in a freezer at the temperature of –18 ± 2 °C for 120 days. Compared to fresh-made dough the common bacterialcontamination decreased greatly on the 15th day of storage. At the end of storage the parameter did not exceed 4,0×103 CFU/g. The number of spoilage-microbes (mold) to the 15th day of storage slightly increased compared to the primary parameter, but to the 120th day of storage decreasing the number of mold spores was revealed. The most common mold species in dough microflora are shown to be Aspergillus niger and Aspergillus glaucus genus. Temperature of 180 °C for 15 minutes (170 °C – 17.5 minutes) contributed the decreasing the number of mesophilic bacteria and molds in the prepared cookies.

Keywords: spelt flour, microbiological indicators, enriched shortbread dough, mold, common bacterial contamination, cookies.

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Microbiological quality indicators of the frozen pastry enriched with spelt flour during storage

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