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, Slashcheva@donnuet.edu.ua and Слащева Аліна Вячеславівна, Slashcheva@donnuet.edu.ua 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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Abstract

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
URI: http://elibrary.donnuet.edu.ua/id/eprint/105

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