METHOD OF PRELIMINARY ACTIVATION OF COMPRESSED YEASTS

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry and to bakery products cooking, in particular, intended for healthful and dietary meals. Method includes production of nutrient medium, introduction of milled compressed yeasts, production and proving of mixture. Nutrient medium i...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	MARTOVSHCHUK EVGENIJA VLADIMIROVNA, FROLOVA ELENA ALEKSANDROVNA, MARTOVSHCHUK VALERIJ IVANOVICH, PERSHAKOVA TAT'JANA VIKTOROVNA, PETRAKOVA VIKTORIJA VALER'EVNA, UL'JANOVA OL'GA VLADIMIROVNA, KOSINKOVA IRINA ALEKSEEVNA, KORNEN NIKOLAJ NIKOLAEVICH
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE DOUGHS ENZYMOLOGY HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION THEREOF PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	FIELD: food industry. ^ SUBSTANCE: invention relates to food industry and to bakery products cooking, in particular, intended for healthful and dietary meals. Method includes production of nutrient medium, introduction of milled compressed yeasts, production and proving of mixture. Nutrient medium is cooked by mixing flour, water and powder made up from mixture of water-melon seeds and marc in (1:2)-(1:4) ratio. Mixture is preliminary dried out and milled in 0.1-0.5 mm thick thin film running in circle at 5-15 MPa of pressure and 20-30C of temperature. Powder is introduced in the amount 0.5-1.5% of flour and mixture is being proved during 20-30 minutes at 30-32C temperature. Lifting capacity of compressed yeasts is improved, process period is reduced and bakery products freshness period is increased. ^ EFFECT: increase of compressed yeasts lifting capacity, reduction of process period and increase of bakery products freshness period. ^ 1 tbl, 3 ex