Biochemical aspects of obtaining yeast dough using a concentrate from germinated wheat grain

• Main Authors: Казина, В. В., Сафронова, Т. Н., Ермош, Л. Г.
• Other Authors: Торгово-экономический институт, Кафедра технологии и организации общественного питания
• Format: Article in Journal/Newspaper
• Language: unknown
• Published: 2020
• Subjects: Sprouted wheat; technological processes occurring; concentrate from germinated wheat; organoleptic and physico-chemical characteristics; Arctic
• Online Access: https://iopscience.iop.org/article/10.1088/1755-1315/421/2/022010; http://elib.sfu-kras.ru/handle/2311/143397; https://doi.org/10.1088/1755-1315/421/2/022010doi:10.1088/1755-1315/421/2/02201011

Sprouted wheat has an increased nutritional value and is well suited for enriching bakery products. Yeast dough from wheat flour is defined as an object of research. The process of testing was carried out using a steam convection apparatus. The technological processes occurring in a yeast dough with conducting concentrate from germinated wheat grain in the amount of 5-25% by weight of pre-ferment were studied. The study was carried out as part of a grant provided by the expert centre «PORA» for the project “Bread of increased nutritional value with sprouted wheat grain for the Arctic zone of the Russian Federation”. The article shows the effects of concentrate in an amount of 5-25% by weight of pre-ferment on the duration of fermentation, as well as on the organoleptic and physico-chemical characteristics of the finished semi-product. As a result, based on a comprehensive quality indicator, the recipe for yeast dough with a concentrate of germinated wheat grains in the amount of 10-20% by weight of the pre-ferment will be optimal by technology using a steam convection apparatus.