Influence of Activation of the Pressed Baking Yeast on Properties of the Dough and Bread Quality

Abstract


Optimum conditions of yeast activation with EHF-irradiation use (35 mines) and nutrient medium with inclusion of barley malt (3%), soya flour or flour from lentil (5%) are established. As a result of yeast activation the time of bread baking decreases.

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Z A Fedotova

Email: zoya-fedotova@mail.ru

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Copyright (c) 2011 Fedotova Z.A.

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