name
Parhomenko Anna Aleksandrovna
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• Kuban State Agrarian University
факультет перерабатывающих технологий
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Articles count: 1
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INFLUENCE OF CRYOPROTECTORS ON ACTIVITY OF YEAST CELLS AT FREEZING OF BAKERY HALF-FINISHED PRODUCTS
DescriptionIn the article we consider a possibility of use of pectin on new appointment, as a cryoprotector. In the test with a pectin addition, there is a fermentation process that goes faster and more intensively, it accelerates the process of proofing. At the expense of functional properties of pectin it is possible to provide the ability to live of yeast cells and to provide quality of bread