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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