Influence of micellar casein on change of acidity and fractional composition of proteins in dough for bakery products

Abstract

The paper presents results of the study of biochemical processes in the dough with fructose for the manufacture of bakery products with the addition of casein. The change of titrated and active acidity of the dough during fermentation and the fractional composition of protein substances in the dough were investigated. A decrease in titratable acidity during fermentation with the addition of casein was found. An increase in the content of total nitrogen, water-soluble and intermediate fraction, decrease in the amount of gluten nitrogen during fermentation was proved.