Study of the protein-carbohydrate mix effect on the technological properties of short yeast-leavened dough

Abstract

*Кафедра технології в ресторанному господарстві та готельної і ресторанної справи Донецький національний університет економіки і торгівлі ім. Михайла Туган-Барановського вул. Островського, 16, м. Кривий Ріг, Україна, 50005

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

“…The chemical composition of DPCS was also examined, it was found that the additive contains in its compound high-grade milk protein (over 10 %), pectin, easily digestible sugars, vitamins, macro-and microelements. It was also proven that the use of DPCS will not slow down technological processes that take place in the dough that is made on the pre-activated yeast medium [6].…”

“…A promising direction in the development of technology of bread is the use of low-grade secondary raw materials of plant and animal origin, which are a source of enrichment of food and biological values of products [4] and contributes to the intensification of yeast fermentation [5,6].…”