Abstract
The modern food industry offers consumers bread baked using sourdough starters enriched with various biologically active components of plant origin. The use of sourdough with directed cultivation of microorganisms allows for the production of high-quality, competitive bread. The aim of this research was to develop a formulation for spontaneous fermentation wheat sourdough using rose hip concentrate and to study its qualitative characteristics. As a result of the studies, a formulation for spontaneous (natural) fermentation sourdough based on rose hip fruit concentrate was developed. The cultivation of the wheat sourdough takes 7 days; a temperature between 21°C and 28°C is maintained for optimal fermentation. The finished sourdough should be strong and bubbly, with a pleasant acidic-fruity aroma. It was established that with an increase in rose hip concentrate dosages from 2.5% to 17.5%, the initial acidity increased by 5.2-31.6%, and the final acidity by 2.3-45.45%. The lifting power (leavening ability) of sourdough samples containing 2.5, 5.0, 7.5, and 10.0% rose hip concentrate was not inferior to the control sample, while a further increase led to a deterioration of the lifting power. Thus, a rational dosage of rose hip concentrate in the amount of up to 10.0% in the sourdough was established, ensuring good physicochemical quality indicators of the starter.