The effect of the oat products on the yeast dough properties

Popova, Svitlana and Попова, Світлана Юріївна and Slashcheva, Alina and Слащева, Аліна Вячеславівна and Pusikova, Olena and Пусікова, Олена Анатоліївна (2018) The effect of the oat products on the yeast dough properties. Обладнання та технології харчових виробництв (36). pp. 22-29. ISSN 2079-4827


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The use of oat processing products in the technology of semi-finished yeast is proposed. The experimental studies have allowed to develop an accelerated method of preparation of yeast dough, which involves the addition of additives to the yeast suspension. According to the goal, the development of accelerated production technology of yeast semi-finished product with the separation of systems and subsystems was justified. The optimal dosage of oat processing products is determined and the influence of oat products on the main components of the test is investigated.

Item Type: Article
Uncontrolled Keywords: yeast semi-finished product, oat products, zymase and maltase activity, aerogenesis
Subjects: Research materials > Journal articles
Research materials > Journal articles > Food Technology
Academic journals of DonNUET > Equipment and Technology of Food Production
Divisions: Academic journals of DonNUET > Equipment and Technologies of Food Production
Depositing User: Адміністратор репозиторію
Date Deposited: 21 Jun 2019 11:35
Last Modified: 21 Jun 2019 11:35

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