Study of the effect of narrow-leaved cypress extract on the properties of baking yeast
Автор: Belyaev A.G., Zaikina M.A., Kovaleva A.E., Pyanikova E.A.
Рубрика: Пищевая биотехнология
Статья в выпуске: 3 (77), 2018 года.
This article presents the results of the study of the beneficial properties of narrow-leaved rosebay willowherb (Chamerion angusti folium (L.) Holub) (the contents of vitamins, minerals and other substances which positively affect the human body). The process of extraction of a narrow-leaved spray from a dry plant raw material with an aqueous solution was looked at. The investigation of the concentration of narrow-leaved rosebay willowherb in an aqueous solution using a refractometer revealed that a 20 min. infusion shows the constant growth of dry matter in the extract. However after the 20 min. period the concentration of solids stays constant. Therefore, the optimum infusion time was set to 20 min. As a result of the study, the accelerated method of lifting the pressed yeast using an aqueous solution and a lemon grass extract revealed that, with the addition of the plant additive, the lifting power of the yeast decreased by 10.5%.This indicates that the products of narrow-leaved rosebay willowherb favorably affect yeast cells...
Narrow-leaved cyprus, extraction, baking yeast, extract effect
Короткий адрес: https://readera.org/140238639
IDR: 140238639 | DOI: 10.20914/2310-1202-2018-3-243-247