AKTIVACIYA DROZHZHEY
SACCHAROMYCES
S
EREVISIAE V TEHNOLOGII PRIGOTOVLENII HLEBA
Authors:
1.
KNITU
2.
KNITU
3.
KNITU
4.
KNITU
Type:
Article
eLocation:
Status:
Published
Received:
20.04.2023
Accepted:
01.08.2025
Published:
01.08.2025
Subject area:
UDC 664.6
Language:
Russian
Keywords:
активация дрожжей, янтарная кислота, интенсификация процесса брожения, показатели качества, хлебобулочные изделия, yeast activation, succinic acid, intensification of fermentation, quality indicators, bakery products
Abstract (English):
The opportunity of succinic acid using as at the stage of activation of Saccharomyces сerevisiae yeast and directly at dough at bread making is shown. In the process of production of white bread from wheat extra flour the succinic acid at a concentration of 0,1% by weight of flour is used effectually, in this case, the maximum effect of improving organoleptic and physico-chemical quality indicators reachs.
The opportunity of succinic acid using as at the stage of activation of Saccharomyces сerevisiae yeast and directly at dough at bread making is shown. In the process of production of white bread from wheat extra flour the succinic acid at a concentration of 0,1% by weight of flour is used effectually, in this case, the maximum effect of improving organoleptic and physico-chemical quality indicators reachs.
Keywords:
активация дрожжей, янтарная кислота, интенсификация процесса брожения, показатели качества, хлебобулочные изделия, yeast activation, succinic acid, intensification of fermentation, quality indicators, bakery products
активация дрожжей, янтарная кислота, интенсификация процесса брожения, показатели качества, хлебобулочные изделия, yeast activation, succinic acid, intensification of fermentation, quality indicators, bakery products
1. Paschenko L.P. Intensifikaciya tehnologicheskih processov v proizvodstve hleba. Voronezh: VGTA, 2000. 207 s.
2. T.A. Yamashev Vestn. Kazan. tehnol. un-ta, 11, 290-297 (2010)
3. T.A. Yamashev Vestn. Kazan. tehnol. un-ta, 11, 301-307 (2010)
4. Z.Sh. Mingaleeva Vestn. Kazan. tehnol. un-ta, 11, 276-281 (2010)
5. Paschenko L.P. Biotehnologicheskie osnovy proizvodstva hlebobulochnyh izdeliy. M.: Kolos, 2002. 368 s.
6. Auerman L.Ya. Tehnologiya hlebopekarnogo proizvodstva. SPb: Professiya, 2002. 416 s.
