SU528077A1 - Dough preparation method - Google Patents

Description

; - .: g / l: KJ 0.8; Zi; S () - 7H.O 22: Fe5O4-7H2O CO; XsgMooO .; , 6, N-alkanes (Si-- € 2.5) 1 - 1.5%; myuza iuiii sucrose 4%,

The content of carotene doses in biomass at ribrji JiuHjajiKi). The laboratory conditions on the medium with H-alkanes is 820 µg / g lev, on the medium with sucrose 977 µg / t DIA.

When growing the Rhodotorula gliitinis M-214 mutap under production conditions of Rpder medium with molasses as a carbon source, biomass is obtained with a content, m protein 40%, carotenoids 520 µg / m DIA

Was able -.- ;; :) the proposed method in the formulation of the leu1) bulich1: the dry products are introduced

the yeast biomass of the mutant strain RhoJoioriiiB oluinis M-214 in the amount of 2% by weight of the flour. At the same time, 1 yeast biomass is introduced in the process of kneading dough together with improved bodies of about 10–30%: ascorbic acid in an amount from 0.005 to 0.02% or potassium bromate 0.001% by weight of flour.

The proposed method is recommended for use in the production of pastry and bakery products.

In tab. 1 shows the quality indicators of dough and bread, prepared according to the proposed method of the method,

Table 1

 2 flavors of dried glutiiiih.

Compound

 Cli;

lzog

communities os.chkvlsh v. soluble aMiiHHijiH

Carbohydrate ,,:; on CB - Miiuepa.4biii, ie substances B t (), the number of phosphorus in terms of P P, O-, biomass igg.mma of the yeast Rhodotorula T a b l and c a 2

)., - riboflavin B ,, - nicotinamnd B ,. - 11mro; 1, oxin I - - biotype

Glutatnon mg / SV:

The preparation identified the following free amino acids; cystine, lysine, histidine, arginine, aspartic acid and its amide, series, glutamic acid, threonine, alanine, methionine, valine, phenylalanine, leucine and isoleucine.

When a carotene-containing enzyme preparation is used, the gas formation in the dough increases by 16% compared with the control, which is a prerequisite for reducing the fermentation time. The drug is also a fermentation stimulator. In the experiments, an improvement in the dough lift was observed (7–8 minutes versus 10–12 minutes in a guest house without a PCU). In the dough with CBP, the reducing sugars accumulate by 52%, water and liquid nitrogen 2 times, and amino nitrogen 4 times more compared to the test without the drug. This intensifies the proliferation of baker's yeast, increasing their total number, as well as the number of budding cells as compared to the control. Along with an increase in the number of yeast cells, their enzymatic activity increases: maltaz by 114%, zymase — by 115%.

The chemical composition of 100 g of bread with a moisture content of 43% of wheat flour of 1 grade without

enzyme supplements and supplements

2% enzyme preparation derived from

yeast njTaMMa Rhodotorula glutinis M-214,

is given in table. 3

T a b l and c a 3