Study of the effect of narrow-leaved cypress extract on the properties of baking yeast

Abstract

This article presents the results of the study of the beneficial properties of narrow-leaved rosebay willowherb (Chamerion angusti folium (L.) Holub) (the contents of vitamins, minerals and other substances which positively affect the human body). The process of extraction of a narrow-leaved spray from a dry plant raw material with an aqueous solution was looked at. The investigation of the concentration of narrow-leaved rosebay willowherb in an aqueous solution using a refractometer revealed that a 20 min. infusion shows the constant growth of dry matter in the extract. However after the 20 min. period the concentration of solids stays constant. Therefore, the optimum infusion time was set to 20 min. As a result of the study, the accelerated method of lifting the pressed yeast using an aqueous solution and a lemon grass extract revealed that, with the addition of the plant additive, the lifting power of the yeast decreased by 10.5%.This indicates that the products of narrow-leaved rosebay willowherb favorably affect yeast cells. Yeast suspensions from water and yeast and aqueous extract of narrow-leaved rosebay willowherb and yeast spray have been studied. After 60 min. of thermostating and further microscope study, with the determination of the concentration of yeast cells with the help of Goryaev's chamber, allowed to establish that the concentration of yeast cells in suspension with the extract of narrow-leaved rosebay willowherb exceeds the concentration in the control suspension by almost 1.5 times. This phenomenon is caused by the stimulating effect of the individual components that make up the narrow-leaved rosebay willowherb (sugars, vitamins, minerals and other components), which are an additional source of energy. It is proposed to use the spray extract of the narrow-leaved rosebay willowherb as a raw material in the preparation of bakery products for preventive purposes.