Open AccessInfluence of food additives for quality indicator of yeast dough
Author(s) -
A T Vasukova,
E A Adzhian,
A S Strocova,
А В Мошкин
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/677/3/032021
Subject(s) - food science , gluten , organoleptic , volume (thermodynamics) , wheat bread , starch , chemistry , yeast , fermentation , wheat flour , biochemistry , physics , quantum mechanics
In this article is presented the method and technology of preparation wheat and rye dough with hemp flour, elaborated technological parameters of preparation products from yeast dough with hemp flour additive and researched its influence for the duration of the technological process of preparing buns; determined the impact of different dosage of hemp flour for organoleptic and physical and chemical indicators of quality; shown comparative assessment of amino acids’ composition of developed samples with controls. Furthermore, it was found that an increase of fermentation intensity and gas formation with a concentration of up to 10% contributed to an increase in the specific volume and a change in the porous crumb structure of the bun. It’s showed that an increase of dosage of hemp flour over 10% reduce porous crumb structure-specific volume and adverse effect for structural and mechanical indicators of bun’s quality, such as decrease of gluten, concentration of starch, which is main source of fermentable sugars, porous crumb structure and specific volume.