Study of Herbal Supplements Effect on Amylolitic Ferments’ Strength of Yeast-Leavened Dough

Abstract

The work confirms the use perspective of dry supplements obtained from potato processing by-products (hereinafter referred to as PPBP) in the process of yeast-leavened goods’ making. It is proved that during low-temperature PPBP processing the easily fermentable sugar is accumulating and it can be used during the process of yeast-leavened dough making as a growth environment for preliminary yeast activating. The supplement effect on amylolitic ferments’ strength in the yeast-leavened dough was studied. It is proved that herbal supplement adding at a rate of 5% on the flour weight ensures the better starch destruction during the dough-making process as well as facilitates the starch amylolysis intensifying, the specific volume increasing and reducing the fermentation time to (60&90)—60 sec.