The effect of pectin substances on the activation of starters for rye-wheat mini bread
| Autor: | Z. N. Khatko, E. V. Naumova |
|---|---|
| Jazyk: | ruština |
| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Новые технологии, Vol 0, Iss 1, Pp 75-86 (2020) |
| Druh dokumentu: | article |
| ISSN: | 2072-0920 2713-0029 |
| DOI: | 10.24411/2072-0920-2020-10108 |
| Popis: | Bread is a good alternative to creating functional products, as it is in demand among the entire population. The authors presented the theme of improving the formulation of rye-wheat mini-bread by activating production starters with apple (citrus) pectin for catering. The aim is to develop the formulation and technology of rye-wheat mini-bread for catering using pectin substances to activate production starters. The «Darnitsky» bread formulation which includes industrial rye sourdough starter has been taken as a basis for the creation of starters activated by pectin substances – apple and citrus ones (1, 3 and 5% to the flour weight). Two top-samples have been identified hop starters activated by apple and citrus pectin (5%). As a result of proofing, a hop yeast sample activated by apple pectin (5%) has been indicated; its lifting activity significantly exceeds the activity of other samples. The rise of the semi-finished product with the topsample was achieved after 45 minutes, 10...15 minutes faster than others. The quality of mini bread corresponds to GOST 26983-2015. Microbiological safety is confirmed by laboratory tests. As a result of the research, mini-bread with the addition of hop ferment activated by apple pectin (5%) has become an absolute leader. |
| Databáze: | Directory of Open Access Journals |
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