STUDY OF INDIVIDUAL BIOTECHNOLOGICAL ASPECTS OF WHEAT DOUGH FERMENTATION PROCESS
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Дата
2019
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Анотація
The article presents the results of the study of behavior of Saccharomyces cerevisiae yeast cells during the fermentation of wheat dough with different vegetable oils, namely amaranth, sunflower and corn. The calculation of yeast cells and the study of their physiological characteristics were carried out at different stages of the process of fermentation of wheat flour bread. The dynamics of changes in acidity in the fermentation process and the maturation of the dough were investigated by the titrimetric method. The study results indicate that the process of adaptation of the yeast cell to the nutrient medium in the presence of amaranth oil is faster compared to corn and sunflower vegetable oils. The components of amaranth oil increase the fermentation activity of Saccharomyces cerevisiae yeast. Due to the action of active ingredients of amaranth oil, the process of yeast activation is much faster, the mechanisms of self-regulation and self-recovery are initiated, the process of fermentation and maturation is shorter, and the quality of straight-dough bread improves. Activation of yeast cells during fermentation of dough with addition of amaranth oil is possible due to saturation of the nutrient medium with additional oxygen due to squalene, which acts at the beginning of the process of cell adaptation to the nutrient medium. In such environment, the mechanisms of self-regulation and self recovery are activated much faster. In addition to squalene, amaranth oil contains a rare tocotrienol form of vitamin E, which can increase the elasticity of cell walls, permeability of substances into the cell and the removal of metabolites from it, which accelerates the metabolic processes. Bioactive substances of amaranth oil considerably enrich the nutrient medium and have a positive effect on the development of nutrient medium-sensitive lactic acid microorganisms, which accelerates the dough maturation processes. The dough maturation process is reduced by 20 minutes. Usage of activated amaranth oil allows to improve individual organoleptic characteristics of bread. The dosage of amaranth oil has been optimized and a formula of wheat flour bread has been developed.