Study of herbal supplements effect on amylolitic ferments’ strength of yeast-leavened dough

Nykyforov, Radion and Никифоров, Радіон Петрович and Popova, Svitlana and Попова, Світлана Юріївна and Slashcheva Alina, and Слащева Аліна Вячеславівна, and Korenets, Yuriі and Коренець, Юрій Миколайович (2016) Study of herbal supplements effect on amylolitic ferments’ strength of yeast-leavened dough. The advanced science journal. pp. 97-100. ISSN 2219-746X


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processing by-products (hereinafter referred to as PPBP) in the process of yeast-leavened goods’ making. It is proved that during low-temperature PPBP processing the easily fermentable sugar is accumulating and it can be used during the process of yeast-leavened dough making as a growth environment for preliminary yeast activating. The supplement effect on amylolitic ferments’ strength in the yeast-leavened dough was studied. It is proved that herbal supplement adding at a rate of 5% on the flour weight ensures the better starch destruction during the dough-making process as well as facilitates the starch amylolysis intensifying, the specific volume increasing and reducing the fermentation time to (60…90)∙60 sec

Item Type: Article
Uncontrolled Keywords: potato processing by-products, dry potato supplement, preliminary yeast activating, yeastleavened dough, starch amylolysis intensifying, gas-retaining ability
Subjects: Research materials > Journal articles
Research materials > Journal articles > Food Technology
Divisions: Educational and Scientific Institute of Hospitality Industry and Tourism > Department of Technology in Restaurant Management, Hotel and Restaurant Business and Entrepreneurship
Depositing User: Адміністратор репозиторію
Date Deposited: 19 Aug 2017 14:29
Last Modified: 19 Aug 2017 14:29

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