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To ensure a balanced diet, bakers use plant-based raw materials with a high nutritional value which affect the properties of flour and dough. We aimed to study the effects of a complex additive based on plant components on wheat flour’s amylolytic activity and gas-forming ability, as well as on the dough’s rise and gas-retaining ability during fermentation. Our study objects included premium wheat flour, a water-flour suspension, and wheat dough with a complex additive (at concentrations of 10, 16, and 22% by weight of flour mixtures). The additive contained whole wheat flour, crushed sprouted spelt, powdered pumpkin seeds, oyster mushrooms, and gooseberries at a ratio of 56.3:25.0:17.2:0.9:0.6, respectively. An amylograph-E was used to study the viscosity of the water-flour suspension during heating, an ICHP-1-2 apparatus measured the falling number, and an F4 rheofermentometer assessed the flour’s gas-forming ability and the dough’s rise and gas-retaining ability. The complex additive improved the enzymatic activity of the flour, increased the dough rise by an average of 8.4 mm, and reduced the fermentation time needed to reach the maximum height by an average of 17.8%, compared to the control. The total volume of carbon dioxide, as well as the volumes of lost and retained carbon dioxide, increased by an average of 35.8, 99.7, and 26.9%, respectively, compared to the control. The optimal concentration of the complex additive introduced into premium wheat flour was 16%, at which the dough rose to its maximum height and had the longest porosity time. To obtain high-quality products with this concentration of the additive, the total time of dough fermentation and proofing should be reduced by 17.8% compared to the unfortified dough. The results can be used in the production of bakery products from premium wheat flour fortified with the complex additive based on plant components. During the process, it is important to determine the duration of dough maturation and reduce the total time of dough fermentation and proofing depending on the concentration of the additive. Further research is needed to study the effect of the complex additive on the structural and mechanical properties of dough during its development.

Processed fruit and berry raw materials often become part of bakery formulations. They increase the nutritional value of the finished product and change the rheological properties of the dough. Processed sea buckthorn (Hippophaё rhamnoides L.) maintains natural biochemical properties, which makes it a valuable food ingredient. The research objective was to conduct a comprehensive study of the technological properties of dough made of rye and wheat flour with sea buckthorn meal and dry sea buckthorn extract. The research involved sea buckthorn extract and meal mixed with wheat and rye flour, as well as dough and bread from the experimental flour mixes. The experimental part included standard methods used in the bakery industry. The sea buckthorn meal and extract contained protein (10.3 and 4.3%), crude fiber (8.7 and 0.3%), pectin (5.27 and 0.11%), and ascorbic acid (21.63 and 53.68 mg/100 g). They were highly acidic: 4.9 and 3.0%, respectively. As a result, protein substances and dietary fibers took a longer time to swell. The high acidity also inhibited α-amylase, which improved the rheological properties but increased the dough development time and stability. The sea buckthorn products had a positive effect on the starch crystallization processes and reduced the storage-related starch degradation. The sensory evaluation of the bread described its shape as regular, with fluffy crumb and pleasant sea buckthorn flavor. Thus, sea buckthorn meal and extract proved excellent technological acidifiers and regulators of amylolytic activity. The additives made it possible to reduce the amount of liquid rye sourdough from 30 to 15% and the fermentation time because the dough acidity reached 7.5–8.0 degrees.

The delayed consequences of the impact of a simulation of the main phase and the initial period of the recovery phase of a typical geomagnetic storm (SMRGMS) in the range of 0−0.001 Hz on roach (Rutilus rutilus L., 1758) embryos were studied. The embryos were exposed to SMRGMS with intensities of 100, 300 and 500 nT before (1−6 h post fertilization) and after (33−39 h post fertilization) gastrulation. The control group was under natural magnetic field. The size-mass, physiological and biochemical characteristics of underyearlings were evaluated. The length and mass of underyearlings exposed to SMRGMS after gastrulation were lower compared to the control. Amylolytic activity and the Michaelis constant (Km) of starch hydrolysis in intestine of fish from experimental groups were higher than in the control group. The relative enzyme activity in vital temperatures was higher and the temperature optimum of starch hydrolysis was wider and shifted to 40° C in fish from experimental groups as compared with the control (50° C). Maximum effects were revealed after the exposure of embryos to SMRGMS 100 nT after gastrulation. The magnitude and direction of observed effects depended on intensity of SMRGMS and time intervals in embryogenesis when the exposures were carried out.

The influence of heavy metals on the enzymatic activity of Aspergillus niger is analyzed. The effects of Cu2+ on the growth rate, antimycotic resistance, as well as amylolytic and lipolytic activity of various clinical isolates of Aspergillus niger are studied. The obtained results show that Cu2+ reduces the growth rate and sporogenesis of the clinical isolates of Aspergillus niger. Partial inhibition of the lipolytic activity by the high concentrations of Cu2+ salts is found. Addition of Cu2+ salts to the medium affects the susceptibility of the clinical isolates of Aspergillus niger to antimycotic drugs. The dependence of the susceptibility of micromycetes to antimycotic drugs on the concentration of Cu2+ is emphasized.