Using of dry potato additives in the production technologies of yeast semi-finished products

Simakova, Olga and Сімакова, Ольга Олександрівна and Popova, Svitlana and Попова, Світлана Юріївна (2014) Using of dry potato additives in the production technologies of yeast semi-finished products. Вісник Донецького університету економіки і торгівлі імені Михайла Туган-Барановського (1(61)). pp. 54-62. ISSN 2079-4819

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Abstract

Purpose. The purpose of this article is to study the influence of herbal supplements - dry potato additives on the properties of dough. Methodology. In conducting research have been used the standard methods of determining the dynamics of reproduction of yeast cells, the rate of gas production, maltose and zymase activity, structural and mechanical properties of dough. Findings. Suggested to use the dry potato additive (DPA) in the technology of yeast semifinished product. A result of research developed an accelerated technique of the production of dough, which involves the addition of additive to the yeast suspension . According to the purpose of research substantiated acceleration technology of the fough production development, was determined the optimal dosing of the DPA and rational parameters of the pre-activation of yeast (PAY); studied the effect DPA on the main components of the dough, the structural and mechanical properties of semi-finished products in the presence of DPA. Originality. Was first suggested the use of secondary products of potato processing (SPPP) in technology of dough, studied the effect of DPA on the production of dough in the model systems, scientifically justified and established technological parameters and modes of production of baked food products with DPA from SPPP. Practical value. Based on the results of theoretical and experimental research has been developed accelerated technology of yeast semi-finished products with using DPA obtained from SPPP.

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