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Title: The process of gas formation in the dough with oat bran and phospholipids
Authors: Shevchenko, Anastasiia
Drobot, Vira
Keywords: oat bran
bakery product
кафедра технології хлібопекарських і кондитерських виробів
вівсяні висівки
хлібобулочні вироби
Issue Date: 2021
Citation: Shevchenko, A. The process of gas formation in the dough with oat bran and phospholipids / A. Shevchenko, V. Drobot // Інноваційні технології у хлібопекарському виробництві та Здобутки та перспективи розвитку кондитерської галузі : матеріали Міжнародних науково-практичних конференцій, 14-15 вересня 2021 р. – Київ : НУХТ, 2021. – С. 31.
Abstract: The effect of oat bran on the gas-forming ability of the dough with lecithin was determined. Samples of dough from high-grade flour with lecithin (3% by weight of flour) and samples with the addition of oat bran in the amount of 5, 7, 10, 15% to replace wheat flour were prepared. Lecithin helps to improve the fertility of yeast due to its plasticization and the presence of choline, which has a positive effect on the condition of yeast cells. But it is reduction of gas formation with oat bran, which will further affect the quality of finished products.
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