[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

Show more [+]

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

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

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

Data Provider

This bibliographic record has been provided by Ukrainian Institute of Scientific and Technical Expertise and Information

Discover this data provider's collection in AGRIS

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at [email protected]

FAO AGRIS - International System for Agricultural Science and Technology

Share

[Method of producing yeasted dough]

2001

AGROVOC Keywords

Bibliographic information