НОВЫЙ ВИД ДРОЖЖЕВОГО ОПАРНОГО ТЕСТА С ИСПОЛЬЗОВАНИЕМ ПРОРОЩЕННОГО ЗЕРНА ПШЕНИЦЫ

NEW TYPE OF YEASTED SPORGE DOUGH WITH USE OF SPROUTED WHEAT GRAIN

Safronova T. ^a

Evtukhova Olga. M. ^a

Makarova Maria. I. ^a

Affiliation

a Siberian Federal University, Institute of Economics and Trade

Copyright ©Safronova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The technology and formula for rich yeast-containing dough using sprouted wheat grain paste is developed. It is established that an optimum additive in a dough is 5-15 % of paste from sprouted wheat grain with simultaneous decrease in yeast content by 15-30 %. Organoleptic, physical and chemical indices of the new type of rich yeasted dough are defined.

Keywords

Rich yeasted dough, paste from sprouted wheat grain, accelerated fermentation, semi-finished product

REFERENCES

Shaskol'skiy, V. Prorostki istochnik zdorov'ya / V. Shaskol'skiy, N. Shaskol'skaya // Hleboprodukty. - 2005. - № 4. - S. 56-57.
Safronova, T. N. Funkcional'naya pischevaya dobavka iz suhogo proroschennogo zerna pshenicy / T.N. Safronova, O.M. Evtuhova, M.I. Shuvaev // Hranenie i pererabotka sel'hozsyr'ya. - 2013. - № 11. - S. 34-37.
GOST R 52462-2005. Izdeliya hlebobulochnye iz pshenichnoy muki. Obschie tehnicheskie usloviya. - M.: izd-vo Standartov, 2008. - 15 s.
GOST R 52697-2006. Polufabrikaty hlebobulochnye zamorozhennye i ohlazhdennye. Obschie tehnicheskie usloviya. - M.: izd-vo Standartov, 2007. - 19 s.

How to quote?

About journal

Download