CHEMICAL COMPOSITION, BIOLOGICAL FEATURES AND THE POSSIBILITY OF THE USE OF ORDINARY HOPS AS A STARTER FOR BAKING

The article describes the biological features and chemical composition of common hops – Humulus lupulus, growing in the floodplain of the Irtysh River, in the vicinity of Semey. In addition, the possibility of using this type of plant as a starter for baking is being considered. The content of mineral elements (ash) in dry hops was quite high - 7-8% and it is comparable to the content of minerals in baker's yeast Saccharomyces cerevisiae (6-10%) used in baking.

It was shown that the protein content in ordinary hops was 1.7 times less (19%) than in baker's yeast (33%), while the tannin content in ordinary hops was quite high (3.8%). As is known, tannins have anti-ulcer, capillary-strengthening and analgesic properties, which increases the interest of researchers in using ordinary hops as a starter for bread with functional properties. Fats in ordinary hops were almost 2 times less (0.6%) than in yeast (1.5-2%).

The article also describes the method of obtaining a starter culture from dried ordinary hops. Bread obtained using this starter did not lose its quality with a longer shelf life compared to bread obtained using baker's yeast.

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