Дрожжи Saccharomyces cerevisiae и их влияние на качество полуфабрикатов хлебопекарного производства

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Today, the level of civilisation of a country is determined not only by the country's development in space, nuclear and electronic industries, but also in medical and food industries, which are directly related to people's health and life expectancy. Limited intake of protein, vitamins, macro and micronutrients and their irrational ratio leads to nutritional imbalance, stress and increase in nutritionally dependent diseases. Yeast and its main role is determined by its rich chemical composition, thanks to which the functional system of the body is fully regulated. The aim of the work is to investigate micronutrient-enriched yeast biomass in the preparation of dough for the production of new types of bakery products. Yeast cultivation was carried out on a microbiological rocker at a rotation speed of 220 rpm in 750 cm3 Erlenmeyer flasks with 75.0 cm3 of standard medium (malt wort 8 % CB) for 18 h at a temperature of 30±3 °С. The quantitative content of crude protein in biomass was determined according to GOST 13496.4-2019. Тhe content of trace elements was investigated: zinc – by inversion voltammetry according to MU 31-04 and chromium – by atomic adsorption spectroscopy according to GOST R 57162-2016. The quality of semi-finished products (dough) for bakery products was determined in accordance with the methods of technochemical control of bakery production. As a result of the work the experimental batch of enriched yeast biomass was produced. Biochemical composition and content of trace elements in enriched yeast biomass was investigated. The potential of yeast on the qualitative characteristics of dough preparations by steamed and non-steamed methods was analysed. A decrease in dough acidity and an increase in proofing time compared to the model sample were found. The use of microelement-enriched yeast Saccharomyces cerevisiae in the steamed method of dough preparation contributed to a minimum decrease in physical and chemical quality indicators.