Innovative fruit sourdough "VitaBread" for baking wheat bread (in freeze-dried form)
1 The Problem of Technological Sovereignty Import substitution Development of domestic technologies Ensuring food security Creation of new jobs Infrastructure development Integration into global supply chains Increased competitiveness 2 The problem solved by the practice of using sourdough for enterprises and consumers Long activation time of yeast and sourdoughs. Loss of yeast activity due to improper storage. Complexity in use and constant care of traditional sourdoughs. Need for water to activate yeast. Reduction of gluten levels due to the fermentation process. Environmental friendliness. The need to create a unique and healthy product that combines the advantages of traditional starters and the convenience of using dry yeast Solution The innovative fruit starter "VitaKhleb" has been developed. It is a unique solution that combines the advantages of traditional starters and the convenience of using dry yeast. It allows you to create delicious and healthy bread that will delight you with its aroma and taste, and also bring health benefits.
Biotechnology And National Health
Human healthy nutrition technologies
The implementation of the developed starter culture can be at least 5 years.
City Volgograd. Russia
1. Uniqueness of the product Fruit base: Using raisins and dried apricots to create the sourdough gives the bread a unique taste and aroma that are difficult to achieve using traditional ingredients. Reduced gluten levels: The fermentation process reduces the gluten content in the bread, making it more accessible to people with gluten sensitivity. 2. Ease of use Sublimated form: Long shelf life and ease of use make the product convenient for both industrial and home use. Versatility: Ease of use and no need for long-term care and activation make VitaKhleb attractive to various categories of consumers. 3. Health benefits Vitamins and minerals: Fruits in the sourdough enrich the product with vitamins and minerals, improving its nutritional value. Probiotics: The fermentation process promotes the formation of probiotics, which are beneficial for digestion. 4. Environmentally friendly and durable Use of natural ingredients: Avoiding chemical additives and preservatives makes the product environmentally friendly. Fermentation: The fermentation process prevents mold growth and improves shelf life. 5. Market potential and adaptation BRICS market: The BRICS countries represent a huge and diverse market with a bread-consuming culture, which opens up significant opportunities for expansion and growth. Local features: The product can be easily adapted to local preferences within the BRICS region, which increases its potential popularity among local consumers. 6. Innovativeness Combination of tradition and innovation: The product combines the advantages of traditional sourdoughs and modern technologies such as freeze-drying, making it innovative and attractive to the market. 7. Competitiveness Enhanced aromatization: Unlike dry yeast, which traditionally has limited aromatic qualities, freeze-dried fruit sourdough offers a rich and intense aroma. Increased activity: Retains its properties even during long-term storage, which makes it more reliable in comparison with traditional yeast.
The project's scientific director has more than 130 published and equivalent scientific and educational-methodical works, including on the subject of the practice: practical course "Functional technological additives in food technologies", a textbook "Life safety: safety of food raw materials and food products", practical course "Commodity science of packaging materials and containers for food products", methodological instructions for independent work "Technology of storage and processing of livestock products".
We are currently applying for a patent.
