Investigation of the effect of dry potato additives concentration on the activity of amylolytic enzymes yeast dough

Popova, Svitlana and Попова, Світлана Юріївна and Slashcheva, Alina and Слащева, Аліна Вячеславівна and Simakova, Olga and Сімакова, Ольга Олександрівна and Pusikova, Olena and Пусікова, Олена Анатоліївна and Bodnaruk, Olga and Боднарук, Ольга Анатольевна (2019) Investigation of the effect of dry potato additives concentration on the activity of amylolytic enzymes yeast dough. Обладнання та технології харчових виробництв (1(38)). pp. 53-60. ISSN 2079-4827

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Abstract

The studies of the effect of dry potato additives (DPA) on the activity of amylolytic enzymes in the test indicate that the use of DPA in a concentration of 5 % to the mass of flour increases the sugar-forming ability by 27–29 % and provides better starch attack in the preparation of the dough. The study of the effect of DPA on the processes of starch amylolysis and the rate of fermentation of sugars by yeast showed that the accumulation of sugars increases with the concentration of DPA by 4…10 %, and the mass fraction of fermented sugars increases by 12…39 % compared to the control sample. The positive effect of DPA on the gas-holding capacity of the yeast dough is proved; thus, the addition of DPA in an amount of 5 % to the mass of flour contributes to an increase in the specific volume by 10 % and, ultimately, to reduce the fermentation time to (60…90)•60 p. Thus, the addition of DPA in an amount of 5 % to the mass of flour provides a better starch attack in the process of dough preparing, promotes the intensification of the process of amylolysis of starch, increasing the specific volume and reducing the fermentation time.

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