Modeling of process of lifting power change of baker's yeast pressed depending on nature and quantity of introduced vegetable component

Abstract

The work presents data on the effect of non-traditional powdered semi-finished products of plant origin: chokeberry, walnut partitions and sea buckthorn berries on the lifting power of baker's yeast. Various amounts of powdered semi-finished products of plant origin are introduced into the dough, directly at the stage of introducing the main components of the formulation, replacing them with some of the wheat flour. Studies have shown that the addition of small amounts of unconventional powdered plant-based semi-finished products (1 ... 5%) makes it possible to correct the lifting power of baking yeast, which, in consequence, affects the quality indicators of finished products. The paper presents a mathematical model of the change in the lift strength of baker's yeast, depending on the nature and amount of the powdered semi-finished product introduced.