IMPROVEMENT OF YEAST ACTIVATION PROCESS BY USING PHYTO-ADDITIVES
DOI:
https://doi.org/10.15673/2073-8684.31/2015.44264Keywords:
yeast activation, rose hips, haw, phyto-additives, extract, dough-making intensification, accelerated technologiesAbstract
The analysis of relevant tasks and problems of baking industry and main ways of solving them was conducted. The potential of phyto-additive usage in baking was substantiated, and rose hips and haw berries were chosen as promising for application considering their chemical composition. The effect of their water and whey extracts in different dosages on fermentative processes of semi-products was examined. The positive impact of extracts on technological properties of yeast, the rate of its biomass accumulation, and gas production intensity of baking semi-products was determined. The methods of nutrient medium preparation for yeast activation according to known technologies and using phyto-additive extracts were studied; their conformance to requirements of fermentative microflora by the content of nutritive, biogenic, oligobiogenic substances and some biostimulants was evaluated. The processes of yeast cell adaptation to anaerobic conditions of flour medium as well as accumulation and assimilation of water soluble nitrogen and reducing sugars were studied. The effectiveness of using hip and haw extracts in order to create more favorable conditions for yeast development and fermentative activity, intensification of semi-product fermentation that would be a positive factor in increasing process profitability and improving quality of bread products in accelerated technologies was noted.
References
Pashchenko, L.P. (2002). Biotekhnologicheskiie osnovy proizvodstva khlebobulochnykh izdelii. M.: Kolos.
Matveieva, I.V., Beliavskaia I.H. (2001). Biotekhnologicheskiie osnovy prigotovleniia khleba. M.: DeLi print.
Bohatyreva, T.H. (2011). Znachenie kislotoobrazuiushchikh mikroorganizmov v tehnologii khlebobulochnykh izdeliy iz pshenichnoy muki. Hlebopekarnoe proizvodstvo, 1, 46-53.
Mosiienko, V.S., Mosiienko, M.D. & Riabukha, V.M. (2002). Molochnokysli bakterii, yih vlastyvosti ta vykoristannia v medychnii praktitsi. Ukrainskyi himioterapevtychnyi zhurnal, 1(13), 16-23
De Vuyst, L. & Neysens, P. (2005). The sourdough microflora: biodiversity and metabolic interactions. Trends in Food Science & Technology, 16(1-3), 43-56. DOI:10.1016/j.tifs.2004.04.012.
Decock, P. & Cappelle, S. (2005). Bread technology and sourdough technology. Trends in Food Science & Tech-nology, 16(1-3), 113-120. DOI:10.1016/j.tifs.2004.04.012.
Iorgacheva, Ye.H. & Lebedenko, T.Ye. (2014). Potentsial lekarstvennykh, priano-aromaticheskikh rastenii v povyshenii kachestva pshenichnogo khleba. Vostochno-Yevropeiskii zhurnal peredovykh tehnologii, 2/12 (68), 101-108.
Lebedenko, T.Ye., Novichkova, T.N. & Kozhevnikova, V.O. (2014). Rol khlibobulochnykh vyrobiv u formuvanni zdorovia liudyni ta sposoby pokrashchennia yikh yakosti shliakhom zastosuvannia fitodobavok. Visnyk Don-NUET, 1(61), 79-89.
Riazanova, O.A. & Tretiakova, Yu.V. (2005). Biokhimicheskii sostav yagod boiaryshnika, proizrastaiushchego v Kemerovskoy oblasti. Khraneniie i pererabotka selkhozsyiria, 6, 56-57.
Çalişkan, O., Gündüz, K., Serçe, S., Toplu, C., Kamiloğlu, O., Şengül, M. & Ercişli, S. (2012). Phytochemical char-acterization of several hawthorn (Crataegus spp.) species sampled from the Eastern Mediterranean region of Tur-key. Pharmacognosy Magazine, 8(29), 16-21. DOI: 10.4103/0973-1296.93305.
Geng, C.H., Lin, M., Wang, W.Y. & Ye, J.N. (2008). Determination of active ingredients in hawthorn and hawthorn piece by capillary electrophoresis with electrochemical detection. Journal of Analytical Chemistry, 63(1), 75-81. DOI: 10.1134/S1061934808010140.
Ozcan, M., Haciseferogullari, H., Marakoglu, T. & Arslan, D. (2005). Hawthorn Crataegus spp. fruit some physical and chemical properties. Journal of Food Engineering, 69(4), 409-413. DOI:10.1016/j.jfoodeng.2004.08.032.
Dubtsova, G.N., Negmatulloieva, R.N. & Bessonov, V.V., et.al. (2012). Sostav i soderzhaniie biologicheski aktivnykh veshchestv v plodakh shipovnika. Voprosy pitaniia, 6(81), 84-88.
Ercisli, S. (2007). Chemical composition of fruits in some rose (Rosa spp.) species. Food Chemistry, 104(4), 1379-1384. DOI: 10.1016/j.foodchem.2007.01.053.
Pengelly, A. (1999). The Constituents of Medicinal Plants – An Introduction to the Chemistry & Therapeutics of Herbal Medicines. 2nd ed. Sunflower Herbals.
Saxena, M., Saxena, J., Nema, R., Singh, D. & Gupta, A. (2013). Phytochemistry of Medicinal Plants. Journal of Pharmocognosy and Phytochemistry, 1(6), 168-182.
Putyrskii, I. & Prohorov, V. (2000). Universalnaia entsiklopediia lekarstvennykh rastenii. Mn.: Knizhnyi Dom "Makhaon".
Puchkova, L.I., Polandova, R.D. & Matveieva, I.V. (2005). Tekhnologiia khleba, konditerskikh, makaronnykh izdelii. Ch.1. Tekhnologiia khleba. SPb.: GIORD.
Afanaseva, O.V. (2003). Mikrobiologiia khlebopekarnogo proizvodstva. Peterb. Fil. GosNIIHP, SPb.: Beresta.
Kvasnikov, Ye.I. & Shchelokova, I.F. Drozhzhi. (1991). Biologiia. Puti ispolzovaniia. Kiev: Naukova dumka.
