Effect of food additives on the structure of the dough

The article presents data on the effect of additives pre-processed powder from plant raw materials structure yeast dough. Inthe activityof malt rye, wheat, barley "Elf" variety, soybeans, peas and triticale, depending different concentrations substrate. Two important characteristics are obtained – Michaelis constant dependence reaction rate concentration substratea. Studies amylolytic activity tritical wheat flour have shown that sugar-forming ability increases with addition dry malt. When carrying out a using not distilled, but tap water, amylase even more, which is unexpected in accordance experiments conducted. greatest significance processes occurring during kneading test: physico-mechanical, colloidal biochemical can be explained by swelling water-insoluble proteins, form three-dimensional spongy-mesh This determines extensibility elasticity Starch grains adsorption binds large amount water. A significant water also absorbed rye penthozans. highest value acidity was characterized samples malt, introduced dosage 1–3% weight flour. introduction preparation reflected structural mechanical properties crumb. Elastic deformations an increase reduced, contrast to plastic deformations. For use baking, according comprehensive assessment, recommended at 3% mass