Dulka O. Improvement of the technology of bread kvass with the use of prepared water and a new strain of yeast

The dissertation is devoted to the improvement of the technology of bread kvass with the use of prepared water and a new strain of yeast, which makes it possible to intensify the process of fermentation of kvass wort and increase the biological value of kvass. The technology of bread kvass with the use of clinoptilolite, activated charcoal and rock crystal in water preparation was improved, a new strain of yeast Saccharomyces cerevisiae MP-10 was isolated. The developed method of preparation of water provides increase of physiological activity of yeast and accelerates the fermentation process by 12...15 %. It was found that the use of clinoptilolite, rock crystal and activated carbon at the stage of water preparation provides an increase in the content of amino acids in fermented wort by 30 % and the total content of vitamins by 25 %. The influence of hardness salts, dry residue, chlorine residual free and oxidation of water on the organoleptic parameters of kvass is determined. The developed method of water treatment allows to reduce the overall stiffness by 82 %, the residual chlorine content by 5 times, the permanganate oxidation by 3,6 times and to improve the organoleptic properties of kvass.