Investigation of effectiveness of application of “Pear powder” food additive for bakery pressed yeast activation

Abstract

The article presents the results of the study of the effect of "Pear powder" food additive on baking pressed yeast activation. It is established that the use of the studied food additive in the process of activating baking pressed yeast has a positive effect on their lifting power. It is revealed that the introduction of the studied "Pear powder" food additive in the amount of 1.5% to the mass of flour at the stage of activation of baking pressed yeast reduces the duration of the activation process by 1 hour.

Keywords

• "pear powder" food additive
• pressed baking yeast
• activation process
• lifting force
• efficiency