The influence of composite flour mixtures on Saccharomyces cerevisiae biotechnological properties and bread quality

Abstract

Increased consumer attention to healthy nutrition imposed the need for the development of diverse products with partial supersedence of wheat in flour mixture. Both nutritional value and sensorial attribute of the bread primarily depend on the yeast biotechnological properties. The aim of the research was studding the influence of flour composite mixes from wheat, lentil and millet flours in different proportions on biotechnological properties of baker’s yeast. According to our data, multi cereal bread with 5-10% lentil/millet flour addition had better sensory qualities than traditional wheat bread. But introduction of 20% or 30% lentil or millet flour into the flour mixture had the best stimulating effect for the yeast growth. Thus, the addition of average volumes of lentil or millet flour was accompanied by an increase in yeasts’ rising power 5 times, while introduction of 40% lentil flour and complex three-component flour mixture formation reduced the specific growth rate of Saccharomyces cerevisiae by 1.5-2 times compared with the control. In addition, the best physico-chemical parameters were recorded in samples, containing 30% millet or 30% lentil flour.