Investigation of effectiveness of application of “Pear powder” food additive for bakery pressed yeast activation
The article presents the results of the study of the effect of "Pear powder" food additive on baking pressed yeast activation. It is established that the use of the studied food additive in the process of activating baking pressed yeast has a positive effect on their lifting power. It is r...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2018-03-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/99 |
| _version_ | 1826573301405712384 |
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| author | O. V. Fedoseeva E. P. Viktorova T. A. Shakhray E. V. Velikanova A. N. Matvienko M. A. Kazimirova |
| author_facet | O. V. Fedoseeva E. P. Viktorova T. A. Shakhray E. V. Velikanova A. N. Matvienko M. A. Kazimirova |
| author_sort | O. V. Fedoseeva |
| collection | DOAJ |
| description | The article presents the results of the study of the effect of "Pear powder" food additive on baking pressed yeast activation. It is established that the use of the studied food additive in the process of activating baking pressed yeast has a positive effect on their lifting power. It is revealed that the introduction of the studied "Pear powder" food additive in the amount of 1.5% to the mass of flour at the stage of activation of baking pressed yeast reduces the duration of the activation process by 1 hour. |
| first_indexed | 2024-03-10T07:01:52Z |
| format | Article |
| id | doaj.art-639fcd70a4984b59a780b62163104c85 |
| institution | Directory Open Access Journal |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| last_indexed | 2025-03-14T12:40:44Z |
| publishDate | 2018-03-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj.art-639fcd70a4984b59a780b62163104c852025-03-02T09:11:27ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292018-03-0101949998Investigation of effectiveness of application of “Pear powder” food additive for bakery pressed yeast activationO. V. Fedoseeva0E. P. Viktorova1T. A. Shakhray2E. V. Velikanova3A. N. Matvienko4M. A. Kazimirova5FSBSI “North-Caucasus Federal scientific center of Horticulture, Viticulture, Winemaking"FSBSI “North-Caucasus Federal scientific center of Horticulture, Viticulture, Winemaking"FSBSI “North-Caucasus Federal scientific center of Horticulture, Viticulture, Winemaking"FSBSI “North-Caucasus Federal scientific center of Horticulture, Viticulture, Winemaking"FSBSI “North-Caucasus Federal scientific center of Horticulture, Viticulture, Winemaking"FSBSI “North-Caucasus Federal scientific center of Horticulture, Viticulture, Winemaking"The article presents the results of the study of the effect of "Pear powder" food additive on baking pressed yeast activation. It is established that the use of the studied food additive in the process of activating baking pressed yeast has a positive effect on their lifting power. It is revealed that the introduction of the studied "Pear powder" food additive in the amount of 1.5% to the mass of flour at the stage of activation of baking pressed yeast reduces the duration of the activation process by 1 hour.https://newtechology.mkgtu.ru/jour/article/view/99"pear powder" food additivepressed baking yeastactivation processlifting forceefficiency |
| spellingShingle | O. V. Fedoseeva E. P. Viktorova T. A. Shakhray E. V. Velikanova A. N. Matvienko M. A. Kazimirova Investigation of effectiveness of application of “Pear powder” food additive for bakery pressed yeast activation Новые технологии "pear powder" food additive pressed baking yeast activation process lifting force efficiency |
| title | Investigation of effectiveness of application of “Pear powder” food additive for bakery pressed yeast activation |
| title_full | Investigation of effectiveness of application of “Pear powder” food additive for bakery pressed yeast activation |
| title_fullStr | Investigation of effectiveness of application of “Pear powder” food additive for bakery pressed yeast activation |
| title_full_unstemmed | Investigation of effectiveness of application of “Pear powder” food additive for bakery pressed yeast activation |
| title_short | Investigation of effectiveness of application of “Pear powder” food additive for bakery pressed yeast activation |
| title_sort | investigation of effectiveness of application of pear powder food additive for bakery pressed yeast activation |
| topic | "pear powder" food additive pressed baking yeast activation process lifting force efficiency |
| url | https://newtechology.mkgtu.ru/jour/article/view/99 |
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