The study of the possibility of using the additive of plant origin for improvement the quality of yeast and wheat bread

Abstract

© 2019, Dorma Journals. All rights reserved. The effect of the additive of plant origin on the fermentation activity of pressed bakery yeast Saccharomyces cerevisiae, the impact of activated yeast on the fermentation process in dough semi-finished products and on the quality of white bread, made from premium wheat flour, were investigated in the work. The efficiency of yeast was evaluated, based on the rising power and fermentation activity of yeast. The impact of activated yeast on the fermentation process was determined by the acidity of dough semi-finished products. The quality of white bread, made from premium wheat flour, was evaluated according to organoleptic and physico-chemical parameters (moisture content, acidity, grain of crumb). It was found, that with the increase in concentration of the additive of plant origin, there were the improvement of rising power of yeast, and the intensification of acidity accumulation in dough semi-finished products. According to the organoleptic and physico-chemical evaluations, it is recommended to use the additive of plant origin in the process of yeast activation, at a dosage of 7% to the mass of flour, without the deterioration of consumer properties of bread, compared to the control sample.