Affiliation:
1. Mykhailo Tugan-Baranovsky Donetsk National University of Economics and Trade
2. Department of technology in the restaurant sector and the hotel and restaurant business
Abstract
The aim of the studies was the establishing of rational concentration of the dry protein-carbohydrate half-finished product (DPCHFP) in technology of yeast dough, received in accelerated way. The dough structural-mechanical properties were studied using Brabendar’s farinograph and extensograph, the firm-elastic and rheological dough properties at DPCHFP presence were also studied. It was established, that DPCHFP usage in technological process of yeast dough production gives a possibility to correct the flour and purposefully influence its rheological properties. The rational DPCHFP concentration at this stage of research is 15 % for the flour mass.
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