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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
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
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 663.14
Influence of baking yeast enzyme activity on intensity of dough preparation processes
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.
Read the full article
Keywords: yeast strains, maltase activity, dough preparation
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License