Exploring the effect of dry protein-carbohydrate semi-finished product on the structural-mechanical properties of yeast dough obtained by the accelerated technique

Authors

  • Svitlana Popova Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky Ostrovskyi str., 16, Kryvyi Rih, Ukraine, 50005, Ukraine https://orcid.org/0000-0002-1548-8788
  • Alina Slashcheva Mykhailo Tugan-Baranovsky Donetsk National University of Economics and Trade 16 Ostrovskyi str., Kryvyi Rih, Ukraine, 50005, Ukraine https://orcid.org/0000-0002-8195-8944
  • Radion Nykyforov Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky Ostrovskyi str., 16, Kryvyi Rih, Ukraine, 50005, Ukraine https://orcid.org/0000-0001-9823-9551
  • Yuri Korenets Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky Ostrovskyi str., 16, Kryvyi Rih, Ukraine, 50005, Ukraine https://orcid.org/0000-0002-5873-7908

DOI:

https://doi.org/10.15587/1729-4061.2016.81212

Keywords:

dry protein-carbohydrate mixture, dry potato additive, yeast dough, structural-mechanical properties, rheological properties

Abstract

The purpose of the conducted research was the substantiation of rational concentration of dry protein-carbohydrate semi-finished product (DPCS) from the point of view of structural-mechanical and rheological properties of yeast dough.

The research was conducted on the model systems of yeast dough, obtained by the accelerated technique through preliminary activation of yeast in a nutrient medium of the dry additive, obtained from the secondary products of potato processing.

The obtained results demonstrated that the examined additive contributes to the strengthening of gluten properties of flour, which contributes to an increase in the energy of dough in the process of fermentation. The samples of dough with the addition of DPCS have a stable structure, which ultimately ensures the absence of adhesion of dough with the working bodies of technological equipment.

It is proven that the use of DPCS in the concentration of 15 % by weight of flour contributes to an improvement in the structural-mechanical and rheological properties of yeast dough.

The obtained formulation will make it possible to produce a broad range of products at the enterprises with low capacities such as mini-bakeries, flour shops in supermarkets, and restaurants.

Author Biographies

Svitlana Popova, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky Ostrovskyi str., 16, Kryvyi Rih, Ukraine, 50005

PhD, Associate Professor

Department of restaurant business technology and hotel and catering

Alina Slashcheva, Mykhailo Tugan-Baranovsky Donetsk National University of Economics and Trade 16 Ostrovskyi str., Kryvyi Rih, Ukraine, 50005

PhD, Associate Professor

Department of restaurant business technology and hotel and catering

Radion Nykyforov, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky Ostrovskyi str., 16, Kryvyi Rih, Ukraine, 50005

PhD, Associate Professor

Department of technology in a restaurant economy that hotel and restaurant business

Yuri Korenets, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky Ostrovskyi str., 16, Kryvyi Rih, Ukraine, 50005

Department of restaurant business technology and hotel and catering

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Published

2016-10-31

How to Cite

Popova, S., Slashcheva, A., Nykyforov, R., & Korenets, Y. (2016). Exploring the effect of dry protein-carbohydrate semi-finished product on the structural-mechanical properties of yeast dough obtained by the accelerated technique. Eastern-European Journal of Enterprise Technologies, 5(11 (83), 39–45. https://doi.org/10.15587/1729-4061.2016.81212

Issue

Vol. 5 No. 11 (83) (2016): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2016 Svitlana Popova, Alina Slashcheva, Radion Nykyforov, Yuri Korenets

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