title: ÐÐ»Ð¸ÑÐ½Ð¸Ðµ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº Ð¿ÐµÐºÑÐ¸Ð½Ð¾Ð²ÑÑ Ð²ÐµÑÐµÑÑÐ² Ð½Ð° ÑÐ¾ÑÑ Ð¸ ÑÐ°Ð·Ð¼Ð½Ð¾Ð¶ÐµÐ½Ð¸Ðµ Saccharomyces cerevisiae Ð² Ñ Ð»ÐµÐ±Ð¾Ð¿ÐµÑÐµÐ½Ð¸Ð¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: The effect of the addition of pectin substances on the growth and reproduction of Saccharomyces cerevisiae in bakery
Creators: name: Ð¨ÐµÑÑÐ½ÑÐ²Ð°, ÐÐ°ÑÐ°Ð»ÑÑ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2020
Subjects: Ð¿ÑÐ¾ÑÐ¸Ð»Ð°ÐºÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¿ÑÐ¾Ð´ÑÐºÑÑ
Ð½Ð¾ÑÐ¼Ñ ÑÐ°ÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¿Ð¾ÑÑÐµÐ±Ð»ÐµÐ½Ð¸Ñ
Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð°Ñ Ð¼ÑÐºÐ°
Ñ Ð»ÐµÐ±
Ð¿ÐµÐºÑÐ¸Ð½
ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÐµ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸
Ð´ÑÐ¾Ð¶Ð¶Ð¸ saccharomyces cerevisiae
Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹
Ð°ÐºÑÐ¸Ð²Ð½Ð°Ñ ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÑ
preventive products
rational consumption standards
wheat flour bread
pectin
vegetable additives
saccharomyces cerevisiae yeast
microbiological indicators of yeast quality
active acidity

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description: 52 pages, 11 tables, 16 pictures, 7 applications This work is devoted to the study of the influence of pectin substances on Saccharomyces cerevisiae, the following tasks were posed and solved: - Methods of intensifying the process of dough research in the manufacture of bakery products from wheat dough were studied; - selected ingredients containing pectin substances; - an analysis of the effect of pectin additives on the growth and reproduction of Saccharomyces cerevisiae; - developed recipes for flour products enriched with pectin substances; - a method for preparing pectin containing ingredients for use in the technology of flour products from wheat dough. The article considers the possibility of producing bread from wheat flour for prophylactic purposes using vegetable additives. It is important to study effect pectin on the growth and reproduction of Saccharomyces cerevisiae, when pectin containing substances is introduced into the dough, because yeast metabo-lism products affect the organoleptic and physico-chemical quality indicators of the finished bread. The research results showed that beets were the best ingredient from the proposed vegetable raw materials for incorporation into wheat dough. The introduction of beets had a positive effect on the preparation of dough from wheat flour and on the quality indicators of the finished bread: the sample with the addition of beets had an attractive appearance. According to physico-chemical indicators, it met the requirements of GOST R 58233. 100 g of bread with the addition of beets, the pectin content is 190 mg, which will allow it to be recommended as a prophylactic product, because the prophylactic norm of pectin, approved by the WHO, is 2-4 g per day.