STABILIZACIYA KACHESTVA DROZHZHEY SACCHAROMYCES CEREVISIAE V PROCESSE SUSHKI
Authors:
1.
KNITU
2.
KNITU
3.
KNITU
4.
KNITU
Type:
Article
eLocation:
Status:
Published
Received:
19.04.2023
Accepted:
01.08.2025
Published:
01.08.2025
Subject area:
UDC 664.681.9
Language:
Russian
Keywords:
дрожжи, сушка, количество поврежденных клеток, подъемная сила, антиоксидант, трегалоза, yeast, drying, number of injured cells, lifting force, antioxidant, trehalose
Abstract (English):
A stabilizing effect of the antioxidant on physiological activity of baker's yeast during drying is shown. Quality of dried yeast on lifting force, the number of injured cells, the content of trehalose in the yeast cells is stored for 6 months storage.
A stabilizing effect of the antioxidant on physiological activity of baker's yeast during drying is shown. Quality of dried yeast on lifting force, the number of injured cells, the content of trehalose in the yeast cells is stored for 6 months storage.
Keywords:
дрожжи, сушка, количество поврежденных клеток, подъемная сила, антиоксидант, трегалоза, yeast, drying, number of injured cells, lifting force, antioxidant, trehalose
дрожжи, сушка, количество поврежденных клеток, подъемная сила, антиоксидант, трегалоза, yeast, drying, number of injured cells, lifting force, antioxidant, trehalose
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