Influence of baking yeast enzyme activity on intensity of dough preparation processes Scientific journal NRU ITMO Series Processes and Food Production Equipment

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2072-2389

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SEPTEMBER 2011 (published: 01.09.2011)

Number 2(12)

Home > Issue > Influence of baking yeast enzyme activity on intensity of dough preparation processes

Influence of baking yeast enzyme activity on intensity of dough preparation processes

Soboleva E.V, Sergatchyova E.S.

In article influence of two strains of baking yeast with various maltase activity on biochemical processes on test fermentation is considered. It is established that using of highly active yeast in the accelerated way of preparation of the dough from wheat flour reduces duration of maturing in 1,5 times in comparison with classical yeast. Improvement of quality of bread is thus observed.
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Keywords: yeast strains, maltase activity, dough preparation

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