THE NEW TYPE OF THE YEAST LEAVENED DOUGH WITH THE USE OFTHE FRUIT-BERRY PUREE ON THE TOPINAMBOUR BASIS
Journal: BULLETIN OF KSAU
№ 6
, 2015
Authors:
1.
Sibirskiy federal'nyy universitet
2.
Sibirskiy federal'nyy universitet
3.
Sibirskiy federal'nyy universitet
Type:
Article
Pages:
from 116
to 122
Status:
Published
Received:
21.06.2015
Accepted:
23.06.2015
Published:
25.06.2015
Subject area:
UDK 641.13:613.26
Language:
Russian
Keywords:
yeast short dough, fruit puree on the topinambour basis, accelerated fermentation, semi-finished product
Abstract (English):
The technology and the formulation of theshort yeast doughnew type with the use of the fruit-berry puree on the topinambour (Helianthus tuberosus L.) basisare developed. It is established that optimal additive into the dough is 10-20 % pureefrom fruit-berry raw materials on the topinambour basis with the simultaneous decrease in the yeast introduction by 15-30 %. The organoleptic, physical-chemical indices of the short yeast dough new type are defined.
The technology and the formulation of theshort yeast doughnew type with the use of the fruit-berry puree on the topinambour (Helianthus tuberosus L.) basisare developed. It is established that optimal additive into the dough is 10-20 % pureefrom fruit-berry raw materials on the topinambour basis with the simultaneous decrease in the yeast introduction by 15-30 %. The organoleptic, physical-chemical indices of the short yeast dough new type are defined.
Keywords:
yeast short dough, fruit puree on the topinambour basis, accelerated fermentation, semi-finished product
yeast short dough, fruit puree on the topinambour basis, accelerated fermentation, semi-finished product
1. Safronova T.N., Ermosh L.G., Berezovikova I.P. Razrabotka tehnologiy i receptur kulinarnoy produkcii s ispol'zovaniem produktov pererabotki topinambura. - Krasnoyarsk: Izd-vo KGTEI, 2011. - 166 s.
2. GOST R 52462-2005. Izdeliya hlebobulochnye iz pshenichnoy muki. Obschie tehnicheskie usloviya. - M.: Izd-vo standartov, 2008. - 15 s.
