| 摘要 |
food industry. SUBSTANCE: invention provides a method for activation of compacted and dried yeast, including instant one, for preparing yeast dough. Method consists in preparation of flour suspension, ultrasonic treatment of this suspension at continuous stirring with average volumetric density of ultrasound therein within the limits of 150-1200 J/cu.cm, and subsequent addition of yeast into suspension and adaptation of the yeast. Said method is based on the use of effects produced in flour suspension by acoustic cavitation. Action of ultrasonic cavitation on polysaccharides (amylodextrins, maltose) results in appearance of simpler sugars which are easier fermented by yeast. Dissociation of water affected by cavitation promotes enzymatic hydrolysis of starch sugars which favors active vitality of yeast. Calcium salts become more amorphous and more absorbable for yeast. Ultrasonic treatment imparts larger whiteness to the dough. EFFECT: enhanced fermentation process and improved quality of dough. 2 dwg, 3 tbl
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