Abstract
The aim of the studies was the establishing of rational concentration of the dry protein-carbohydrate half-finished product (DPCHFP) in technology of yeast dough, received in accelerated way. The dough structural-mechanical properties were studied using Brabendar’s farinograph and extensograph, the firm-elastic and rheological dough properties at DPCHFP presence were also studied. It was established, that DPCHFP usage in technological process of yeast dough production gives a possibility to correct the flour and purposefully influence its rheological properties. The rational DPCHFP concentration at this stage of research is 15 % for the flour mass.
Highlights
The problem of bakery enrichment remains topical for today [1, 2]
The accelerated technology of yeast dough with increased biological value was offered [5]. It is based on the use of two additives – dry potato additive (DPA) [5] and dry protein-carbohydrate half-finished product (DPCHFP) [6]
The structural-mechanical and rheological properties of dough half-finished products, of the control and studied sample were studied in the work; the most rational DPCHFP concentration was 15 % for the flour mass
Summary
The prospective direction of its solution is the use of secondary products of milk raw material processing [3, 4]. The accelerated technology of yeast dough with increased biological value was offered [5]. It is based on the use of two additives – dry potato additive (DPA) [5] and dry protein-carbohydrate half-finished product (DPCHFP) [6]. DPA, received from the secondary products of potato processing, contains the significant quantity of reducing sugars and favors activation of yeasts in the yeast dough. DPCHFP allows enrich bakery with valuable milk protein, pectins, vitamins, essential macro- and microelements
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