STUDY OF INDIVIDUAL BIOTECHNOLOGICAL ASPECTS OF WHEAT DOUGH FERMENTATION PROCESS

STUDY OF INDIVIDUAL BIOTECHNOLOGICAL ASPECTS OF WHEAT DOUGH FERMENTATION PROCESS

The article presents the results of the study of behavior of Saccharomyces cerevisiae yeast cells during the fermentation of wheat dough with different vegetable oils, namely amaranth, sunflower and corn. The calculation of yeast cells and the study of their physiological characteristics were carrie...

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Bibliographic Details
Main Authors: O. O. Kylymenchuk, T. O. Velichko, A. A. Umanets, A. D. Gnilichenko, H. O. Prodanova
Format: Article
Language:English
Published: Odesa National University of Technology 2019-10-01
Series:Zernovì Produkti ì Kombìkorma
Subjects:
yeast,
fermentation,
acidity,
vegetable oils,
amaranth,
squalene,
nutrient medium,
activation
Online Access:https://journals.onaft.edu.ua/index.php/gpmf/article/view/1444

Internet

https://journals.onaft.edu.ua/index.php/gpmf/article/view/1444

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