Usage areas of secondary raw materials in technology production of yeast dough in terms of accelerated method

Popova, Svitlana and Попова, Світлана Юріївна and Попова, Светлана Юрьевна and Slashcheva, Alina and Слащева, Аліна Вячеславівна and Слащева, Алина Вячеславовна and Pusikova, Olena and Пусікова, Олена Анатоліївна and Пусикова, Алёна Александровна and Bodnaruk, Olga and Боднарук, Ольга Анатоліївна and Боднарук, Ольга Анатольевна (2020) Usage areas of secondary raw materials in technology production of yeast dough in terms of accelerated method. Обладнання та технології харчових виробництв (1 (40)). pp. 12-19. ISSN 2079-4827

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Abstract

It is proposed to use dry potato additive (DPA) in the technology of yeast semi-finished product. Experimental studies have led to the development of an accelerated method of preparation of yeast dough, which involves the addition of additives to the yeast suspension. In accordance with the goal, the development of accelerated technology for the production of yeast semi-finished products with the separation of systems and subsystems was substantiated and the optimal dosage of DPA and rational parameters of pre-activation of yeast (PAD) were determined; the influence of DPA on the main components of the dough is investigated; the structural and mechanical properties of the yeast semi-finished product in the presence of DPA are determined. The influence of DPA on the biotech-nological properties of baker ’s yeast has been studied. It is established that the use of DPA D in the environment of pre-activation allows to increase the specific growth rate of yeast by 0.3 %, in contrast to the model system with sugar. The influence of DPA on the indicators of enzymatic activity of yeast was established. It is determined that the concentration of DPA 5 % by weight of flour helps to improve zymase activity by 30 % and maltase — by 22 %, which accelerates the time of the first raising of the dough and ultimately reduces the time of the dough proofing process by 30–35 %. The ability of DPA to influence the state of proteins was determined, which, in turn, improves the structural-mechanical and rheological properties of the dough. If the amount of dry potato additive increases to 5 % by weight of flour, there is a proportional increase in elasticity to 7 %, the rate of dough thinning decreases by 10 %, and the indicators of elasticity and stability increase by 8 % and 1.5 %, respectively.

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