title: ÐÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ðµ ÐºÑÐ¸Ð¾Ð¿Ð¾ÑÐ¾ÑÐºÐ° ÑÐ¾Ð¿Ð¸Ð½Ð°Ð¼Ð±ÑÑÐ° Ð² ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸Ð· Ð´ÑÐ¾Ð¶Ð¶ÐµÐ²Ð¾Ð³Ð¾ ÑÐµÑÑÐ°
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Application of Jerusalem Artichoke Cryopowder in the Technology of Yeast Dough Products
Creators: name: ÐÐ°Ð¼Ð¸Ð°Ð½, 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: 2024
Subjects: ÑÐ¾Ð¿Ð¸Ð½Ð°Ð¼Ð±ÑÑ
Ð¸Ð½ÑÐ»Ð¸Ð½
ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐµ Ð¸Ð½Ð³ÑÐµÐ´Ð¸ÐµÐ½ÑÑ
ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ðµ ÑÑÑÑÐµ
Ð´ÑÐ¾Ð¶Ð¶ÐµÐ²ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
jerusalem artichoke
inulin
plant raw materials
functional ingredients
yeast products

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description: This work is dedicated to studying the effect of adding Jerusalem artichoke powder to the formulation and quality of yeast bakery products. The following tasks were set and addressed during the study: 1. Selection and theoretical justification for the use of plant raw materials, specifically Jerusalem artichoke. 2. Investigation of the physicochemical properties of Jerusalem artichoke powder. 3. Development of recipes and production technology for bakery products using Jerusalem artichoke powder. 4. Examination of the impact of Jerusalem artichoke cryopowder on the quality parameters of the final products. The graduation thesis was conducted in the laboratories of the Higher School of Biotechnology and Food Production at SPbPU. For the literature review, databases such as eLIBRARY, Google Scholar, and the Russian National Library (RNB) were used. Statistical analysis of the experimental data was performed using Microsoft Excel software. The theoretical part described the zero-waste processing technology of Jerusalem artichoke tubers, the method of obtaining fine powder using freeze-drying, and the technological process for producing bakery products with the addition of cryopowder. During the experiment, the key physicochemical parameters of the powder were investigated, including titratable acidity, moisture content, active acidity (pH), and oxidation-reduction potential (ORP), as well as the organoleptic and physicochemical properties of yeast products containing the powder. The mechanism of the influence and interaction of inulin, present in Jerusalem artichoke powder, with yeast was described, as demonstrated in the acidity results of the obtained bread samples. The feasibility of using powdered Jerusalem artichoke as an enrichment for bakery products was demonstrated, highlighting its contribution to improving their nutritional value and consumer quality due to the high content of inulin and other biologically active substances. A recipe for yeast bakery products was developed with the addition of optimal concentrations of Jerusalem artichoke powder, resulting in tasty, pleasantly aromatic bakery products with good crumb consistency, made from wheat flour with prebiotic properties.