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SEPTEMER 2012 (published: 01.09.2012)
Number 2(14)
Home > Issue > Research of influence of peptide bioregulators on kinetics of gassing frozen dough
Andreev A.N., ZHILINSKI D.V. , POPOVA I.A.
In the work of the studied effects of peptide bioregulators (alkaline peptide fraction and mixture of amino acids) on kinetics of gassing in frozen dough. Found that yeast with peptide component is more resistant to freezing and not lose their activity during the long process of fermentation of semi-finished product. Alkaline fraction increases the metabolism in the absence of carbohydrates in a cell of yeast after their 30-40 minute fermentation.
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Keywords: peptide bioregulators, kinetics of gassing, frozen dough.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.663.531
Research of influence of peptide bioregulators on kinetics of gassing frozen dough
In the work of the studied effects of peptide bioregulators (alkaline peptide fraction and mixture of amino acids) on kinetics of gassing in frozen dough. Found that yeast with peptide component is more resistant to freezing and not lose their activity during the long process of fermentation of semi-finished product. Alkaline fraction increases the metabolism in the absence of carbohydrates in a cell of yeast after their 30-40 minute fermentation.
Read the full article
Keywords: peptide bioregulators, kinetics of gassing, frozen dough.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License