[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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