Mushroom Powder Application of Oyster Mushroom for Activation of Pressed Baking Yeast
Alexander V. Maslov, Zamira Sh. Mingaleeva, Olga A. Reshetnik
The article concerns the study of pressed baking yeast activation with mushroom powder
obtained by drying oyster mushrooms (grain size – 100 microns; humidity – 5.0–6.0 %).
A man carried out the work according to the methods used in baking to determine the
yeast fermentation activity. To optimize yeast activation parameters the researchers used
a second order Box–Hunter rotatable plan for two factors. The optimal ratio of yeast and oyster mushroom powder in the nutrient medium for yeast activation is 1:2.45; the activation time is 31 minutes. The compressed yeast activation in a nutrient medium containing oyster mushroom powder contributes to an increase in the zymase and maltase activity of yeast, which increase on average by 52.1 and 62.7 %, respectively, compared to the control. The results obtained indicate that the oyster mushroom powder use is promising for compressed yeast pre-activation. The use of this additive in bakeries will potentially reduce the fermentation time of test semi-finished products by increasing the fermentation activity of yeast. In addition, it is possible to improve the quality characteristics of finished products due to the enrichment of biologically active substances contained in oyster mushrooms. Further research should determine the effect of yeast activation using oyster mushroom powder on the physical, chemical and organoleptic quality indicators of finished bakery products.
pressed yeast; lift force; yeast activity; yeast activation; mushroom powder; oyster mushroom
Alexander V. Maslov, Zamira Sh. Mingaleeva, Olga A. Reshetnik. Mushroom Powder Application of Oyster Mushroom for Activation of Pressed Baking Yeast. Индустрия питания|Food Industry. 2020. Т. 5, No. 4. Pp. 38–44. DOI: 10.29141/2500-1922-2020-5-4-6