Investigation of effectiveness of application of “Pear powder” food additive for bakery pressed yeast activation
Abstract
The article presents the results of the study of the effect of "Pear powder" food additive on baking pressed yeast activation. It is established that the use of the studied food additive in the process of activating baking pressed yeast has a positive effect on their lifting power. It is revealed that the introduction of the studied "Pear powder" food additive in the amount of 1.5% to the mass of flour at the stage of activation of baking pressed yeast reduces the duration of the activation process by 1 hour.
About the Authors
O. V. Fedoseeva
FSBSI “North-Caucasus Federal scientific center of Horticulture, Viticulture, Winemaking"
Russian Federation
Russian Federation
E. P. Viktorova
FSBSI “North-Caucasus Federal scientific center of Horticulture, Viticulture, Winemaking"
Russian Federation
Russian Federation
T. A. Shakhray
FSBSI “North-Caucasus Federal scientific center of Horticulture, Viticulture, Winemaking"
Russian Federation
Russian Federation
E. V. Velikanova
FSBSI “North-Caucasus Federal scientific center of Horticulture, Viticulture, Winemaking"
Russian Federation
Russian Federation
A. N. Matvienko
FSBSI “North-Caucasus Federal scientific center of Horticulture, Viticulture, Winemaking"
Russian Federation
Russian Federation
M. A. Kazimirova
FSBSI “North-Caucasus Federal scientific center of Horticulture, Viticulture, Winemaking"
Russian Federation
Russian Federation
References
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Review
For citations:
Fedoseeva O.V., Viktorova E.P., Shakhray T.A., Velikanova E.V., Matvienko A.N., Kazimirova M.A. Investigation of effectiveness of application of “Pear powder” food additive for bakery pressed yeast activation. New Technologies. 2018;(1):94-99. (In Russ.)
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