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

September 2015 (published: 17.09.2015)

Number 3(25)

Home > Issue > Choise of yeast for frozen shaped sweet dough

UDC 664.6.

Choise of yeast for frozen shaped sweet dough

Dmitrieva Yu V, Andreev A.N.

The impact of different strains of yeast with different fermentative activity on the quality of the quality baked sweet buns in the technology of frozen dough after shaping was the object of this study. In the first stage there was a survey on 2 high-active strains, recommended for frozen technology, on the lean dough and on the dough with 5% and 10% of sugar on flour basis, frozen after shaping. In the second stage 4 strains of yeast (high-active, high-active for frozen dough, high-active osmotolerant and classical strain) were studied on the technology of frozen sweet dough with 10% of sugar after shaping without proofing. In both stages of studies the frozen shaped dough was stored at -18 °C  during 90 days. The stability of quality of frozen buns during their conservation was estimated by the volume of CO2 produced in the risographe, and by the view and specific volume of baked products. Optimal results on frozen shaped sweet dough were established by using active strains of yeast.
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Keywords: frozen dough, freezing, baking yeast, Saccharomyces cerevisiae, active baking yeast, osmotolerant yeast, frozen after shaping sweet dough.

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