Ovsiannikova T. Development of the technology of pressed bakery yeast enriched with iodine and selenium

The thesis is devoted to the development of production technology of pressed bakery yeast enriched with iodine and selenium with long shelf life. Bread yeast Saccharomyces cereviseae is enriched with micronutrients by the addition of potassium iodide and sodium selenite in to the collections of yeast concentrate, after thorough mixing lactic acid is added, the exposure time is 1…1,5 hour with constant stirring. It is experimentally proved that the addition of lactic acid in the enrichment of bakery yeast with the introduction of enriched yeast into the cookery recipes of bakery the deterioration of bakery product quality wasn’t observed. It is shown that the by chosen concentrations of enriching selected additives do not impair the organoleptic and physico-chemical properties of bakery yeast. By means of mathematical modeling the settings of enrichment process are optimized. The price of 1 kg yeast enriched by micronutrients with lactic acid is estimated.