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Introduction. Fruit and berry extracts contain biologically active components and acids that can inhibit or activate Saccharomyces cerevisiae. The research objective was to study the effect of berry extracts on the activity of baking yeast S. cerevisiae and the biochemical properties of wheat dough. Study objects and methods. The experiment feature...
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... Это обуславливает целесообразность работы над повышением их пищевой ценности и поиском новых технологических решений и видов сырья. Определенные перспективы может иметь введение в их состав плодовоягодных шротов и экстрактов, характеризующихся высоким содержанием биологически активных веществ, сбраживаемых углеводов и органических кислот [1][2][3]. Для экстрактов доказаны не только возможность извлечения комплекса биологически активных веществ из плодово-ягодного сырья в процессе экстрагирования, но и сохранение антиоксидантной активности [4][5][6]. ...
... Результаты проведенных исследований согласуются с опубликованными ранее данными о том, что добавление продуктов переработки облепихи меняет свойства теста, и их использование в производстве массовых сортов хлеба может привести к необходимости подбора специальных технологических режимов приготовления теста, расстойки и выпечки хлеба [3,26]. В этой связи на следующем этапе исследования был осуществлен подбор технологических режимов приготовления теста (табл. ...
Processed fruit and berry raw materials often become part of bakery formulations. They increase the nutritional value of the finished product and change the rheological properties of the dough. Processed sea buckthorn (Hippophaё rhamnoides L.) maintains natural biochemical properties, which makes it a valuable food ingredient. The research objective was to conduct a comprehensive study of the technological properties of dough made of rye and wheat flour with sea buckthorn meal and dry sea buckthorn extract.
The research involved sea buckthorn extract and meal mixed with wheat and rye flour, as well as dough and bread from the experimental flour mixes. The experimental part included standard methods used in the bakery industry.
The sea buckthorn meal and extract contained protein (10.3 and 4.3%), crude fiber (8.7 and 0.3%), pectin (5.27 and 0.11%), and ascorbic acid (21.63 and 53.68 mg/100 g). They were highly acidic: 4.9 and 3.0%, respectively. As a result, protein substances and dietary fibers took a longer time to swell. The high acidity also inhibited α-amylase, which improved the rheological properties but increased the dough development time and stability. The sea buckthorn products had a positive effect on the starch crystallization processes and reduced the storage-related starch degradation. The sensory evaluation of the bread described its shape as regular, with fluffy crumb and pleasant sea buckthorn flavor.
Thus, sea buckthorn meal and extract proved excellent technological acidifiers and regulators of amylolytic activity. The additives made it possible to reduce the amount of liquid rye sourdough from 30 to 15% and the fermentation time because the dough acidity reached 7.5–8.0 degrees.
... Дрожжи, как и все живые организмы, естественным образом реагируют на изменение условий окружающей среды путем активизации механизмов, позволяющих им адаптировать свой рост и метаболизм к неблагоприятным условиям -стрессам [16,17]. Эти механизмы активируются сразу после получения клеткой информации об изменении условий существования. ...
Sulfur dioxide is a popular conserving agent and antioxidant in winemaking. Unfortunately, it is bad for human health. Some yeast strains can reduce the dose of sulfur dioxide. Such yeasts should have good fermentation activity and dominate when inoculated into grape must. In addition, it should not synthesize sulfur dioxide and SO2-binding substances. The synthesis of sulfur dioxide and carbonyl compounds by yeast is related to the mechanisms of sulfur dioxide detoxification. The research objective was to study the relationship between the resistance of yeast to sulfur dioxide and its ability to synthesize sulfur dioxide and acetaldehyde during growth.
The study featured 17 yeast strains of the genus Saccharomyces. The yeasts were cultivated on grape must in a CGQ device until the stationary growth phase. The concentration of free and bound forms of sulfur dioxide was determined by titration, while that of aldehydes was determined by bisulfite method. The sulfite resistance of strains was measured by the growth response of yeast cells to sulfur dioxide using CGQ technology.
Yeast strains differed in the degree of sulfur dioxide resistance. The samples were divided according to the increase in the lag phase time: by ≥ 8 h (sensitive), by 2–6 h, without changes (resistant). At Wilks L = 0.228 and α = 0.05, the sensitive cultures in a SO2-free medium had the highest value of minimal generation time in the exponential growth phase (5.3 ± 2.1 h). The resistant samples demonstrated the highest synthesis of acetaldehyde (54.7 ± 11.1 mg/L) and sulfur dioxide (21.0 ± 10.3 mg/L). The second group cultures had the lowest content of SO2-bound forms in the medium (10.9 ± 4.2 mg/L) and were in an interposition in terms of other indicators.
The time it takes a yeast strain to adapt to sulfur dioxide can be used as a parameter for the primary culture selection in eco-winemaking. According to the physiological and biochemical profile, the resistant strains can be recommended for the production of SO2-low wines, while the samples from the second test group proved optimal for organic wines. Further research will expand the range of yeast strains and their indicators.
The reasons why it is practically impossible to maintain optimal conditions for the development of cultural yeast populations under production conditions are briefly substantiated. A simplified classification of yeast activation methods is given: chemical, physical, and combined. In each of the mentioned groups, the varieties of the proposed technological methods and the modes of their implementation are considered. Experimental data obtained in recent years on the influence of the sound in the audible range (20–20,000 Hz) and light in the visible range on the development of Saccharomyces cerevisiae yeast used in brewing are presented. An attempt made to compare the effectiveness of various ways to improve technological indicators: the increase in the total titer of cells, the percentage of nonviable cells, the accumulation of ethyl alcohol.
Introduction. Due to its natural composition, the deep water of Lake Baikal can be bottled without any conserving agents. The development of large-scale production of bottled Baikal water requires its detailed study in order to protect it from counterfeit and falsification. The purpose of this work was to study the isotopic and chemical composition of the deep water of Lake Baikal and offer indicators for its identification. Study objects and methods. The research included deep water of Lake Baikal, sampled at various points, the water from the Angara River, and the tap water from the cities of Irkutsk and Shelekhov. The tests were performed using a quadrupole ICP-MS mass spectrometer and a Delta V Plus isotope mass spectrometer with a GasBench II module. Results and discussion. All the water samples revealed fresh water with insignificant mineralization. As for salts, the deep water samples had a lower content of sodium and chlorides, as well as a higher content of silicon. As for metals, the deep water samples contained iron, manganese, copper, and zinc; in the tap water samples, these indicators were significantly higher. Unlike that of the Angara water samples, the isotopic profile of the deep water samples was somewhat “lighter”, both in the ratio of oxygen isotopes δ18O – by 0.73‰, and hydrogen δD – by 0.49‰. The tap water samples had a higher deuterium content. The content of oxygen isotopes (δ18O) in the tap water samples was close to that in the Angara samples. Conclusion. The complex physicochemical and isotope analyses expanded the list of identification indicators and made it possible to identify the deep water of Lake Baikal.
