文章基本信息

标题：Saccharomyces cerevisiae yeasts β-glucan influence on wheat dough rheological properties
本地全文：下载
作者：Sofya Marukhnenko ; Anton Gerasimov ; Vera Ivanova 等
期刊名称：E3S Web of Conferences
印刷版ISSN：2267-1242
电子版ISSN：2267-1242
出版年度：2020
卷号：203
页码：4010-4018
DOI：10.1051/e3sconf/202020304010
出版社：EDP Sciences
摘要：Yeast β-glucan is a promising biologically active polysaccharide for developing mass consumption functional food. This research uses the method to obtain β-glucan-containing preparations from cell walls of the yeast Saccharomyces cerevisiae , and studies the effect of the resulting concentrate on the rheological properties of wheat flour dough and the quality of finished products. During the analysis, both traditional and modern methods were applied to determine the rheological indicators of the flour and dough quality. The introduction of a concentrate obtained from the residual brewer's yeast Saccharomyces cerevisiae into the dough causes no significant effects on the characteristics of both semi-finished products and finished products. This opens new prospects for using yeast β-glucans as a functional additive in the development of bakery products.