[Method of producing yeasted dough]

Kozlova, S.H.; Lysyuk, H.M.; Samokhvalova, O.V.; Hvozdyak, R.I.; Votselko, S.K.

[Method of producing yeasted dough]

2001

Kozlova, S.H. | Lysyuk, H.M. | Samokhvalova, O.V. | Hvozdyak, R.I. | Votselko, S.K.

The invention is referred to food industry, in particular, bakery and confectionery industries and aims at speeding up the process of yeasted dough preparation. The task set is achieved by means of activating the pressed yeast in an aqueous solution of the microbial polysaccharide xampan taken in the amount 0.05-0.15 % as regards to the weight of dough at the temperature of 35 deg C within 40 min. Xampan, a heteropolysaccharide produced by the bacteria Xantamonas campestris pv. campestris, contains D-glucose, D-mannose, D-glucuronic acid, pyruvic acid and O-acetol. The data is tabulated on the influence of xampan on the properties of bakers' yeast and physico-chemical properties of the dough and finished products

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AGROVOC Keywords

additif alimentaire aditivos alimentarios ahorros appropriate technology bakers' yeast baking characteristics biological production biosynthese biosynthesis calidad doughs fermentation food additives food technology levure de boulangerie polyholoside polysaccharides production biologique quality savings technologie alimentaire ucrania ukraine xanthomonas campestris

Bibliographic information

Publisher

State Department of Intellectual Property of Ukraine

Pagination

2 p.

Other Subjects

Tecnologia de los alimentos; Epargne; Aptitude boulangere; Masa de panaderia; Technologie appropriee; Pate de cuisson; Polisacaridos; Tecnologia apropiada; Caracteristicas de la coccion; Levaduras de panaderia; Fermentacion; Biosintesis; Produccion biologica; Qualite

Language

Ukrainian

Note

Summary (Uk)

Translated Title

Sposib vyrobnytstva drizhdzhovoho tista

Type

Summary; Patent

Corporate Author

Kharkiv State Acad. of Technology and Organizing Nutrition

In AGRIS since: 2002-08-15

Format: AGRIS AP

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[Method of producing yeasted dough]

2001

AGROVOC Keywords

Bibliographic information