The effect of pectin substances on the activation of starters for rye-wheat mini bread
Bread is a good alternative to creating functional products, as it is in demand among the entire population. The authors presented the theme of improving the formulation of rye-wheat mini-bread by activating production starters with apple (citrus) pectin for catering. The aim is to develop the form...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2020-04-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/337 |
| _version_ | 1797516493867450368 |
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| author | Z. N. Khatko E. V. Naumova |
| author_facet | Z. N. Khatko E. V. Naumova |
| author_sort | Z. N. Khatko |
| collection | DOAJ |
| description | Bread is a good alternative to creating functional products, as it is in demand among the entire population. The authors presented the theme of improving the formulation of rye-wheat mini-bread by activating production starters with apple (citrus) pectin for catering. The aim is to develop the formulation and technology of rye-wheat mini-bread for catering using pectin substances to activate production starters. The «Darnitsky» bread formulation which includes industrial rye sourdough starter has been taken as a basis for the creation of starters activated by pectin substances – apple and citrus ones (1, 3 and 5% to the flour weight). Two top-samples have been identified hop starters activated by apple and citrus pectin (5%). As a result of proofing, a hop yeast sample activated by apple pectin (5%) has been indicated; its lifting activity significantly exceeds the activity of other samples. The rise of the semi-finished product with the topsample was achieved after 45 minutes, 10...15 minutes faster than others. The quality of mini bread corresponds to GOST 26983-2015. Microbiological safety is confirmed by laboratory tests. As a result of the research, mini-bread with the addition of hop ferment activated by apple pectin (5%) has become an absolute leader. |
| first_indexed | 2024-03-10T07:01:59Z |
| format | Article |
| id | doaj.art-8500639893184a65a9ed68d7bceba255 |
| institution | Directory Open Access Journal |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| last_indexed | 2024-03-10T07:01:59Z |
| publishDate | 2020-04-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj.art-8500639893184a65a9ed68d7bceba2552023-11-22T16:04:53ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292020-04-0101758610.24411/2072-0920-2020-10108334The effect of pectin substances on the activation of starters for rye-wheat mini breadZ. N. Khatko0E. V. Naumova1FSBEI of HE «Maykop State Technological University»FSBEI of HE «Maykop State Technological University»Bread is a good alternative to creating functional products, as it is in demand among the entire population. The authors presented the theme of improving the formulation of rye-wheat mini-bread by activating production starters with apple (citrus) pectin for catering. The aim is to develop the formulation and technology of rye-wheat mini-bread for catering using pectin substances to activate production starters. The «Darnitsky» bread formulation which includes industrial rye sourdough starter has been taken as a basis for the creation of starters activated by pectin substances – apple and citrus ones (1, 3 and 5% to the flour weight). Two top-samples have been identified hop starters activated by apple and citrus pectin (5%). As a result of proofing, a hop yeast sample activated by apple pectin (5%) has been indicated; its lifting activity significantly exceeds the activity of other samples. The rise of the semi-finished product with the topsample was achieved after 45 minutes, 10...15 minutes faster than others. The quality of mini bread corresponds to GOST 26983-2015. Microbiological safety is confirmed by laboratory tests. As a result of the research, mini-bread with the addition of hop ferment activated by apple pectin (5%) has become an absolute leader.https://newtechology.mkgtu.ru/jour/article/view/337rye-wheat breadsemi-finished productsnatural additivesdosing of additivesrheology of semi-finished products |
| spellingShingle | Z. N. Khatko E. V. Naumova The effect of pectin substances on the activation of starters for rye-wheat mini bread Новые технологии rye-wheat bread semi-finished products natural additives dosing of additives rheology of semi-finished products |
| title | The effect of pectin substances on the activation of starters for rye-wheat mini bread |
| title_full | The effect of pectin substances on the activation of starters for rye-wheat mini bread |
| title_fullStr | The effect of pectin substances on the activation of starters for rye-wheat mini bread |
| title_full_unstemmed | The effect of pectin substances on the activation of starters for rye-wheat mini bread |
| title_short | The effect of pectin substances on the activation of starters for rye-wheat mini bread |
| title_sort | effect of pectin substances on the activation of starters for rye wheat mini bread |
| topic | rye-wheat bread semi-finished products natural additives dosing of additives rheology of semi-finished products |
| url | https://newtechology.mkgtu.ru/jour/article/view/337 |
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