Rheological properties of wheat dough with the addition of green buckwheat flour

Bread is the most affordable products in the world. In addition, bread and bakery products have high indicators of nutritional and biological value. The most important direction in this sphere, according to experts, is the enrichment of bakery products with proteins, essential amino acids, and various macro- and micronutrients. At the same time, it is important that the final product has high quality, attractive consumer properties and can be effectively sold in retail chains. Rheological studies make it possible to judge the characteristics, quality and prospects of obtaining bakery products. To the date, there is not enough information about the effect of green buckwheat flour additives on the rheological parameters of dough semi-finished products. The solution of this problem formed the basis of the study. According to the conducted research, it is optimal to introduce up to 10% of green buckwheat flour into the dough semi-finished product. In these dosages, green buckwheat flour does not have a negative effect on the rheological properties of the dough. Therefore, the resulting mixture can be used for standard bread production technologies. In addition, the addition of green buckwheat flour in the quantities described has a positive effect on the farinograph quality number, the stability of the dough and the degree of softening of the dough compared to the check sample

Evaluation of breadmaking potential of the yeasts Wickerhamomyces anomalus (CBS S605T) and Torulaspora delbrueckii (YIT3)

In a study, Wickerhamomyces anomalus (CBS S605T) and Torulaspora delbrueckii (YIT3) yeasts were analyzed in comparison with a breadmaking strain of Saccharomyces cerevisiae ("Luxe", SAF-Neva LLC). The study has shown that respective yeast species all have moderate or high levels of acid and osmotic tolerance and are able to ferment fructose, glucose, maltose and sucrose. According to the results of gas chromatrographic analysis, the yeast Wickerhamomyces anomalus (CBS S605T) accumulates significant amounts of ethyl acetate (11.8 times more than the control strain of Saccharomyces cerevisiae), while Torulaspora delbrueckii (YIT3) produces 3.2 times more aliphatic alcohols than the control strain. Rheofermentometric study in wheat dough demonstrates 29,6% lower carbon dioxide production by Wickerhamomyces anomalus (CBS S605T), and 64.5% lower production by Torulaspora delbrueckii (YIT3) as compared to control strain of Saccharomyces cerevisiae. Based on the data obtained, conclusions were drawn on the possibility of effective use of Wickerhamomyces anomalus (CBS S605T) and Torulaspora delbrueckii (YIT3) in sourdough breadmaking

Study of antimicrobial activity and fermentability of the yeast Wickerhamomyces anomalus in wheat dough

The work is aimed at assessing the potential of using the yeast culture Wickerhamomyces anomalus CBS605T in bread baking. The in vitro antimicrobial activity of the yeast culture Wickerhamomyces anomalus (CBS605T) against the causative agent of potato disease, Bacillus subtilis, was studied. A rheoenzymemetric assessment of the gas-forming and gas-retaining abilities of the studied strain during fermentation in wheat dough was carried out. The study showed that the yeast culture Wickerhamomyces anomalus (CBS605T) effectively inhibits the growth of Bacillus subtilis and has higher fermentation activity than the control organism Saccharomyces cerevisiae var. boulardii (Y3925), also known for antimicrobial activity against the pathogen of potato disease

Rheological properties of wheat dough with the addition of green buckwheat flour

Bread is the most affordable products in the world. In addition, bread and bakery products have high indicators of nutritional and biological value. The most important direction in this sphere, according to experts, is the enrichment of bakery products with proteins, essential amino acids, and various macro- and micronutrients. At the same time, it is important that the final product has high quality, attractive consumer properties and can be effectively sold in retail chains. Rheological studies make it possible to judge the characteristics, quality and prospects of obtaining bakery products. To the date, there is not enough information about the effect of green buckwheat flour additives on the rheological parameters of dough semi-finished products. The solution of this problem formed the basis of the study. According to the conducted research, it is optimal to introduce up to 10% of green buckwheat flour into the dough semi-finished product. In these dosages, green buckwheat flour does not have a negative effect on the rheological properties of the dough. Therefore, the resulting mixture can be used for standard bread production technologies. In addition, the addition of green buckwheat flour in the quantities described has a positive effect on the farinograph quality number, the stability of the dough and the degree of softening of the dough compared to the check sample