IMPACT OF COMPOSITE FLOUR MIXTURES ON BAKER’S YEAST TECHNOLOGICAL PROPERTIES

The influence of flour composite mixes from wheat, lentil and millet flours in different proportions on baker’s yeast biotechnological properties is studded. It is shown, that multigrain bread with 5–10 % lentil/millet flour addition has better sensory qualities than traditional wheat bread. It is revealed, that introduction of 20 or 30 % lentil or millet flour into the flour mixture has the best stimulating effect for the yeast growth. In particular, the addition of average volumes of lentil or millet flour is accompanied by an increase in yeasts’ rising power 5 times. It is established, that introduction of 40 % lentil flour and complex three-component flour mixture formation reduces the specific growth rate of baker’s yeast by 1.5–2 times compared with the control. The best physicochemical parameters are recorded in samples, containing 30 % millet or 30 % lentil flour.