E3S Web Conf.
Volume 203, 2020Ecological and Biological Well-Being of Flora and Fauna (EBWFF-2020)
|Number of page(s)||9|
|Section||Industrial Ecology and Biotechnology of Food Production|
|Published online||05 November 2020|
Saccharomyces cerevisiae yeasts β-glucan influence on wheat dough rheological properties
1 Saint Petersburg National Research University of Information Technology, Mechanics and Optics (ITMO University), 191002, Lomonosova str. 9, Saint Petersburg, Russia
2 Saint-Petersburg State Institute of Technology, 190013, Moskovsky pr., 26, Saint-Petersburg, Russia
* Corresponding author: email@example.com
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.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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