Influence of an increase in the biotechnological properties of the baking pressed yeast by the quality of the baked articles | Влияние повышения биотехнологических свойств хлебопекарных прессованных дрожжей на качество хлебобулочных изделий
2009
Erkinbaeva, R. | Kozyukina, O. | Goryunova, N. | Movsarova, Z., Moscow State Univ. of Technology and Management (Russian Federation)
The preceding research was found it appropriate to use dietary supplements (DS) at the final stage of producing bakery yeast (BY) to improve biotechnological properties. The composition formulation is scientifically grounded: ascorbic acid (AA), monoglyceride citrate (MGC), polyfan A. mathematical methods helped to obtain the optimum dosages of AA, MGC, phosphates as a part of compositions incorporated into yeast. The DS composition improved the biotechnological properties of yeast and increased their microbiological purity. Using BY with DS stored for 3 to 30 days increased the rate of gas formation in dough, improved microbiological purity of yeast (the content of acid-producing bacteria reduced 2-3 fold), zimase, maltase activity and other properties; the expiry time prolonged up to 30 days. The study of influence of BY with DS on the rheological properties of dough has found reduced stretchability, increased elasticity and strain energy. Using BY with DS increased the quality of wheat bread irrespective of the method of preparing it raising thereby the specific volume of bread (by 18.8; 16.0 and 18.8%), crumb compressibility (by 29.7; 39.9 and 25.4%), porosity (by 3.5; 2.3 and 3.4%) and shape stability (by 17.6; 16.0 and 18.8%), improving rheological properties of dough (strain energy of dough increased by 24-25% and elasticity – by 39.8-40.6%, stretchability reduced by 24.8-25.9%). Technological recommendations for improving biotechnological properties of dough and quality of bakery products have been developed, approved and are being introduced
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