Pre-activation optimization of the yeast

Authors

  • Світлана Юріївна Попова Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky, 16 Ostrovskogo str., Kriviy Rih, Ukraine, 50042, Ukraine https://orcid.org/0000-0002-1548-8788
  • Радіон Петрович Никифоров Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky, 16 Ostrovskogo str., Kriviy Rih, Ukraine, 50042, Ukraine https://orcid.org/0000-0001-9823-9551
  • Аліна В’ячеславівна Слащева Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky, 16 Ostrovskogo str., Kriviy Rih, Ukraine, 50042, Ukraine https://orcid.org/0000-0002-8195-8944

DOI:

https://doi.org/10.15587/2312-8372.2015.51760

Keywords:

dry potato additive, pre-activation of the yeast, lift force of the yeast, osmosensitivity

Abstract

This article presents a mathematical calculation of lift force and osmosensitivity of yeast cells depending on the temperature and duration of the pre-activation of yeast. The main aim of the research was the study of the activation process of yeast (Saccharomyces cerevisia) in a medium consisting of water and dry additives derived from by-products of processing potatoes. The investigations have been used model systems of yeast-fermented dough. Design of the experiment was carried out according to an orthogonal symmetrical Box-Behnken design.

From previous studies it was found that the resulting additive improves the performance of enzyme activity, which ultimately promotes intensification of dough formation process.

As a result of researches it was found that the optimum temperature of pre-activation of yeast is 30...35 °C, and the duration is in the range (18...20)·60 sec.

The results can be used in bakeries to intensify the production process of yeast-fermented dough products.

Author Biographies

Світлана Юріївна Попова, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky, 16 Ostrovskogo str., Kriviy Rih, Ukraine, 50042

Candidate of Technical Sciences

Department of restaurant business technology and hotel and catering

Радіон Петрович Никифоров, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky, 16 Ostrovskogo str., Kriviy Rih, Ukraine, 50042

Candidate of Technical Sciences, Associate Professor

Department of restaurant business technology and hotel and catering

Аліна В’ячеславівна Слащева, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky, 16 Ostrovskogo str., Kriviy Rih, Ukraine, 50042

Candidate of Technical Sciences, Associate Professor

Department of restaurant business technology and hotel and catering

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Published

2015-09-22

How to Cite

Попова, С. Ю., Никифоров, Р. П., & Слащева, А. В. (2015). Pre-activation optimization of the yeast. Technology Audit and Production Reserves, 5(4(25), 29–35. https://doi.org/10.15587/2312-8372.2015.51760

Issue

Vol. 5 No. 4(25) (2015): Technologies of food, light and chemical industry

Section

Technologies of food, light and chemical industry

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Copyright (c) 2016 Світлана Юріївна Попова, Радіон Петрович Никифоров, Аліна В’ячеславівна Слащева

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