STUDY OF INDIVIDUAL BIOTECHNOLOGICAL ASPECTS OF WHEAT DOUGH FERMENTATION PROCESS

A A Umanets,A D Gnilichenko,H O Prodanova,O O Kylymenchuk,T O Velichko

doi:10.15673/gpmf.v19i2.1444

Abstract

The article presents the results of the study of behavior of Saccharomyces cerevisiae yeast cells during the fermentation of wheat dough with different vegetable oils, namely amaranth, sunflower and corn. The calculation of yeast cells and the study of their physiological characteristics were carried out at different stages of the process of fermentation of wheat flour bread. The dynamics of changes in acidity in the fermentation process and the maturation of the dough were investigated by the titrimetric method. The study results indicate that the process of adaptation of the yeast cell to the nutrient medium in the presence of amaranth oil is faster compared to corn and sunflower vegetable oils. The components of amaranth oil increase the fermentation activity of Saccharomyces cerevisiae yeast. Due to the action of active ingredients of amaranth oil, the process of yeast activation is much faster, the mechanisms of self-regulation and self-recovery are initiated, the process of fermentation and maturation is shorter, and the quality of straight-dough bread improves. Activation of yeast cells during fermentation of dough with addition of amaranth oil is possible due to saturation of the nutrient medium with additional oxygen due to squalene, which acts at the beginning of the process of cell adaptation to the nutrient medium. In such environment, the mechanisms of self-regulation and self recovery are activated much faster. In addition to squalene, amaranth oil contains a rare tocotrienol form of vitamin E, which can increase the elasticity of cell walls, permeability of substances into the cell and the removal of metabolites from it, which accelerates the metabolic processes. Bioactive substances of amaranth oil considerably enrich the nutrient medium and have a positive effect on the development of nutrient medium-sensitive lactic acid microorganisms, which accelerates the dough maturation processes. The dough maturation process is reduced by 20 minutes. Usage of activated amaranth oil allows to improve individual organoleptic characteristics of bread. The dosage of amaranth oil has been optimized and a formula of wheat flour bread has been developed.

Highlights

Under market relations, the key task of any manufacture, including food, is to produce competitive products
Materials and methods In order to study the performance of Saccharomyces cerevisiaе yeast cells during the fermentation of wheat dough with various vegetable oils, the following oils were used: sunflower – “Oleyna”, maize unrefined from first cold-press – TOV “Rassvetovskie masla” (TR U 10.4-36553354-001:2012), amaranth – “Amarant korolivskiy” cold-pressed in 2017 by SFG “Olena”
2,6 odor and the one with amaranth oil for uniform small pores in the crumb cut com-. These results show that yeasts started the fermentation faster in the specimen with amaranth oil

Summary

Introduction

The key task of any manufacture, including food, is to produce competitive products. Yeast-fermented dough from wheat flour is prepared in two main ways: straight and sponge. The dough maturation includes alcohol fermentation, development of acid-producing bacteria with accumulation of organic acids, and colloid, physical and biochemical processes.

Objectives

Results

Conclusion