Microbiological safety of artisan bread made from whole grain flour

Abstract

Artisan bakery products are considered by industry experts to be so -called rustic pastries with moist coarse-pored crumb and crispy rough crust, made with sourdough and baked in a wood-burning stone oven. It is noteworthy that sourdough bread uses as a "starter" and a source of fermenting cultures a fold of sourdough or dough left over from the previous kneading of bread. Currently, artisan pastries are gaining popularity all over the world due to the increased commitment of the population to a healthy lifestyle and the consumption of organic products made only from natural ingredients (flour, water, sourdough). However, bakers can often include cereals, nuts, seeds, raisins, fruits, etc. in the composition of such pastries, which requires mandatory microbiological analysis.