Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

March 2015 (published: 27.02.2015)

Number 1(23)

Home > Issue > Investigation of the influence of dry instant yeast in technology frozen test finished test properties and quality of products

UDC 664.656.3

Investigation of the influence of dry instant yeast in technology frozen test finished test properties and quality of products

Kitissou P.K., Andreev A.N.

The results of the influence of instant yeast, Saf-instant" with red label in technology frozen test semi-finished products during shock (-30°C) and mild freezing (-20°C) on the properties of simple (without sugar) test and the quality of the rolls. In the case of shock freezing the specific volume of bread with instant yeast DUI dry. and DUI react. compared with yeast compressed DES during storage for 15 days. 20 % and 13% , ranging from 15 to 90 days. on 39-55% 36-55. It is possible to recommend the use of instant yeast (without reactivation) when storing dough pieces within 15 days. In the case of mild frosts" increased activity and stability of instant yeast and specific volume of products. It is possible to recommend the use of yeast (reactivation) during storage for 30 days.
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Keywords: instant dry yeast, yeast baking pressed,  reactivation, shock freezing, mild frost.

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