Journal
Processes and equipment for food production
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Issue:2 (14)
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Research of influence of peptide bioregulators on kinetics of gassing frozen dough
Annotation
In the work of the studied effects of peptide bioregulators (alkaline peptide fraction and mixture of amino acids) on kinetics of gassing in frozen dough. Found that yeast with peptide component is more resistant to freezing and not lose their activity during the long process of fermentation of semi-finished product. Alkaline fraction increases the metabolism in the absence of carbohydrates in a cell of yeast after their 30-40 minute fermentation.
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