ВИКОРИСТАННЯ ВТОРИННИХ ПРОДУКТІВ ПЕРЕРОБКИ КУКУРУДЗИ В ПРОЦЕСІ АКТИВАЦІЇ ДРІЖДЖІВ
Journal Title: World Science - Year 2017, Vol 1, Issue 8
Abstract
The work proved promising for the use of recycled products production technology of corn oil by pressing meal corn germ in technology products from yeast dough. The addition of meal corn germ as a nutrient environment for pre-activation of the yeast provides for a more intensive fermentation, and ultimately reduces the time of fermentation and determines the quality of finished products. The influence of additives on the activity amylolytic enzymes in yeast dough. It is proved that the addition of meal corn germ in the amount of 6% by weight of the flour provides the best atachement starch to the dough, which contributes to the intensification of the process amicales of starch, increasing the volume and reducing the time of fermentation.
Authors and Affiliations
А. В. Слащева, С. Ю. Попова, Р. П. Никифоров
Keywords
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- EP ID EP436196
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