Teslja O. The refinement of bezoparnyy way of dough making for bread products producing

Dissertation is dedicated to the refinement of bezoparnyy way of dough making for bread products by means of technological measures which speeded up dough maturing and provide high consumer characteristics of bread quality. Technological properties of yeast of five general yeast producers have been investigated to determine yeast brands of most speeding activity. It has been proven that yeast "Extra", "Effect +15" and "Premium" have the best fermentative activity. These yeast brands are characterized of high pushing up strength, zymaze and maltase activity as well as low osmo sensitivity. They have best fermentative activity in roll dough and enriched dough. Technological efficiency of dough making in two-speed technique has been investigated. It has been proven that maturing of dough in two-speed technique speeded up. Efficiency of using of high-acid wheat leavens in line with two-speed dough making has been researched for speeding maturing of dough and providing quality of products. It has been installed that using of enzymatic additive bacterial amylase with two-speed dough making and adding of high-acid wheat leaven decreases staling of products. Based upon the results of studies technological instruction on refined bezoparnyy way of dough making has been developed and refined technology has been approved in production.