RYE AND WHEAT YEAST DOUGH WITH ADDITION OF POWDER FROM THE JERUSALEM ARTICHOKE

Abstract

Ntroduction to yeast dough various types of fillers affects the fermentation activity of yeast, acid, and so on organoleptic indicators of finished products. In the work carried out studies to determine the activity of yeast with the addition of various amounts of flour from Jerusalem artichoke in the rye-wheat dough. Determined that the introduction of the powder of the Jerusalem artichoke to 15-20 % of the total content of flour contributes to a more active development of yeast and rise the dough, forms the optimal acidity, improves the strength characteristics.