THE IMPACT OF CHICORY, COFFEE AND LEMON JUICE ON THE ENZYMATIC ACTIVITY OF YEAST AND THE QUALITY OF WHEAT BREAD

Author:

Savchenko Olesіa, Chernihiv National University of Technology (95 Shevchenka Str., 14027 Chernihiv, Ukraine)

Sizaya Olga, Chernihiv National University of Technology (95 Shevchenka Str., 14027 Chernihiv, Ukraine)

Zinchenko Yulia, Chernihiv National University of Technology (95 Shevchenka Str., 14027 Chernihiv, Ukraine)

Derkach Tetiana, Chernihiv National University of Technology (95 Shevchenka Str., 14027 Chernihiv, Ukraine)

Mykhailova Maryna, Chernihiv National University of Technology (95 Shevchenka Str., 14027 Chernihiv, Ukraine)

Language: ukrainian

Annotation:

The influence of chicory, coffee and lemon juice on biotechnological characteristics of pressed yeast has been investigated. The use of herbal dietary supplements improves greatly the enzymatic activity of baking yeast: rising power, zymazna and maltazna activity. So, zymazna activity of yeast samples is improved in 24–43 %, and 24–42 %. for maltazna activity. Supplements enrich products with vitamins, macro- and microelements. Thus, researched supplements improve qualitive indicators of grain.

Key words:

yeast, enzyme activity, biotechnological properties, fermented, bread

References:

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