Exploring the Effect of Dry Protein-carbohydrate Semi-finished Product on the Structural-mechanical Properties of Yeast Dough Obtained by the Accelerated Technique

The purpose of the conducted research was the substantiation of rational concentration of dry protein-carbohydrate semi-finished product (DPCS) from the point of view of structural-mechanical and rheological properties of yeast dough.The research was conducted on the model systems of yeast dough, obtained by the accelerated technique through preliminary activation of yeast in a nutrient medium of the dry additive, obtained from the secondary products of potato processing.The obtained results demonstrated that the examined additive contributes to the strengthening of gluten properties of flour, which contributes to an increase in the energy of dough in the process of fermentation. The samples of dough with the addition of DPCS have a stable structure, which ultimately ensures the absence of adhesion of dough with the working bodies of technological equipment.It is proven that the use of DPCS in the concentration of 15 % by weight of flour contributes to an improvement in the structural-mechanical and rheological properties of yeast dough.The obtained formulation will make it possible to produce a broad range of products at the enterprises with low capacities such as mini-bakeries, flour shops in supermarkets, and restaurants