title: ÐÐ»Ð¸ÑÐ½Ð¸Ðµ Ð³Ð¸Ð´ÑÐ¾Ð»Ð¸ÑÐ¸ÑÐµÑÐºÐ¸Ñ ÑÐµÑÐ¼ÐµÐ½ÑÐ¾Ð² Ð½Ð° ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð³Ð¾ Ñ Ð»ÐµÐ±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 influence of hydrolytic enzymes on the formation of wheat bread quality indicators
Creators: name: Ð§ÐµÑÐ½Ð¸ÐºÐ¾Ð²Ð°, ÐÐ°Ñ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Ð¾Ð¶Ð¶Ð¸ Ñ Ð»ÐµÐ±Ð¾Ð¿ÐµÐºÐ°ÑÐ½ÑÐµ
saccharomyces cerevisiae
ÑÐ¸Ð·Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ
ÑÐ¿Ð¾ÑÐ¾Ð±Ñ Ð°ÐºÑÐ¸Ð²Ð°ÑÐ¸Ð¸ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹
ÑÐ»ÑÑÑÐ°Ð·Ð²ÑÐº
Ð¿Ð¸ÑÐ°ÑÐµÐ»ÑÐ½Ð°Ñ ÑÑÐµÐ´Ð°
Ð·Ð°Ð²Ð°ÑÐºÐ°
ÑÐ¾Ð»Ð¾Ð´ Ð±ÐµÐ»ÑÐ¹
ÑÐµÑÐ¼ÐµÐ½ÑÐ½ÑÐµ Ð¿ÑÐµÐ¿Ð°ÑÐ°ÑÑ
Ð¿ÑÐµÐ½Ð¸ÑÐ½ÑÐ¹ Ñ Ð»ÐµÐ±
baking yeast
physiological activity
yeast activation methods
ultrasound
culture medium
brewing
white malt
enzyme preparations
wheat bread

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description: 102 pages, 47 pictures, 16 tables. The theme of graduation thesis: "Influence of hydrolytic enzymes on the formation of quality of wheat bread". The aim of this work was to determine the influence of the hydrolytic ferments, as improvers, the formation of indicators of quality of bread from wheat flour of the first grade. The experimental part of the work was performed on the basis of the St. Petersburg branch of the Federal state Autonomous scientific institution "Research Institute of the baking industry" and the Higher school of biotechnology and food production. During the experiment, methods were developed to increase the physiological activity of pressed bakery yeast using ultrasound and in nutrient media with the introduction of saccharifying agents at the stage of brewing flour: white malt and domestic hydrolytic enzyme preparation "Alfalift", on the basis of which, according to the developed technological documentation, experimental samples of wheat bread were baked and a comparative comprehensive assessment of their quality after baking and during storage. Based on the results obtained, it was noted that the preactivation of pressed yeast in baking media with the introduction of saccharifying agents at the welding stage reduces their consumption by 30 %. The introduction of a hydrolytic enzyme preparation "Alfalift" reduces the technological process of production of wheat bread from first grade flour and improves its consumer characteristics.