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Influence of Activation of the Pressed Baking Yeast on Properties of the Dough and Bread Quality
- Authors: Fedotova ZA 1
- Affiliations:
- Issue: No 4 (2011)
- Pages: 84-89
- Section: Articles
- URL: https://journals.eco-vector.com/1997-3225/article/view/23530
- DOI: https://doi.org/10.17816/1997-3225.20110484-89
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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.
