Changes in the biochemical properties of yeast during oxygen saturation of semi-finished bakery products

Abstract

Abstract Microbiological and biochemical processes caused by yeast are the main factors affecting the quality of bread. The ability to manage the vital activity of yeast allows you to regulate these processes and contribute to the intensification of technological processes in baking. An important factor that affects the activity of yeast is oxygen. In bread-making technology, oxygen is mainly considered as a factor that affects oxidative processes. The effect of aeration of bakery semi-finished products on the properties of yeast has not been studied enough. In this work, we studied the enzymatic activity (zimase, maltase), morphological characteristics, viability and quantity of water-soluble sulfhydryl compounds released by yeast when the yeast suspension and liquid sourdough were saturated with oxygen in the range of 4-16 mg / l. The lifting force of yeast when the suspension was saturated with oxygen improved by 23 %. Similarly, the lifting force of liquid sourdough changed when it was saturated with oxygen. Increasing the oxygen content 3 times increased the lift of the liquid sponge by 20 %. It was found that the accumulation of total sulfhydryl compounds in the control was more intense than that in semi-finished products saturated with oxygen. In general, the oxygen content in the yeast suspension and in the liquid sponge significantly activates the vital activity of yeast and, accordingly, intensifies the process of their preparation.