Технология ржаных полуфабрикатов с применением послеспиртовой барды из топинамбура
2009
Ashirova, Yu. | Tsyganova, T., Moscow State Univ. of Technology and Management (Russian Federation)
Studied was a possibility of using of distiller's topinambur grains as a source of lactic acid bacteria and nutrients for preparing rye leavens for production of rye and rye-wheat bread. The properties of rye leavens were estimated by organoleptic (appearance, consistency) and physico-chemical (moisture content, acidity, temperature, fermentation time, dough fermentation property, the content of alcohol and lactic acid) characteristics. As is found, using distiller's topinambur grains allows implementing for 10-18 h one-phase preparing rye leavens with characteristics typical for using in the technologies of rye and rye-wheat bread. Also was studied the influence of a type of rye leavens with distiller's topinambur grains on the technological process and the quality of bread from medium rye flour and its mixture with wheat flour. The distiller's topinambur grains were put at the dosages of 3 and 5% of the flour weight. By the organoleptic and physico-chemical characteristics all types of leavens (with yeast and with no yeast) provided good quality of bread: specific volume, crumble porosity, acidity, form stability, total crumble compressibility. As is found, by varying the quantity of distiller's topinambur grains and baking yeast, as well as the cultivation parameters, rye leavens with different acidity and fermentation property) can be prepared.
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