KFU. Card publication. Influence of S. Cerevisiae Yeast as a Part of the Recipe Component of Flour Confectionery on the Quality of Deep-Fat Frying

- RUS
- 中文
- ES

INFLUENCE OF S. CEREVISIAE YEAST AS A PART OF THE RECIPE COMPONENT OF FLOUR CONFECTIONERY ON THE QUALITY OF DEEP-FAT FRYING

Form of presentation

Articles in international journals and collections

Year of publication

2015

��

��

Authors, employees of KFU

Zinurova Elena Evgenevna, author

Bibliographic description in the original language

Zinurova E.E. Influence of S. Cerevisiae Yeast as a Part of the Recipe Component of Flour Confectionery on the Quality of Deep-Fat Frying / Elena E. Zinurova, Tatiana V. Bagaeva, Zamira Sh. Mingaleeva, Oksana V. Starovoitova, and Olga A. Reshetnik// Research Journal of Pharmaceutical, Biological and Chemical Sciences.-ISSN: 0975-8585 November - December 2015 RJPBCS 6(6) Page No. 1751-1755

Annotation

ISSN: 0975-8585 November - December 2015

Keywords

deep fat, S. cerevisiae yeast, peroxide value, dieneconjugates, ketodiens

The name of the journal

Research Journal of Pharmaceutical, Biological and Chemical Sciences

URL

http://www.rjpbcs.com/pdf/2015_6(6)/[290].pdf

Please use this ID to quote from or refer to the card

https://repository.kpfu.ru/eng/?p_id=125307&p_lang=2

Resource files

File name	Size (MB)	Format
_290_.pdf	0,62	pdf	show / download

Full metadata record

Field DC	Value	Language
dc.contributor.author	Zinurova Elena Evgenevna	ru_RU
dc.date.accessioned	2015-01-01T00:00:00Z	ru_RU
dc.date.available	2015-01-01T00:00:00Z	ru_RU
dc.date.issued	2015	ru_RU
dc.identifier.citation	Zinurova E.E. Influence of S. Cerevisiae Yeast as a Part of the Recipe Component of Flour Confectionery on the Quality of Deep-Fat Frying / Elena E. Zinurova, Tatiana V. Bagaeva, Zamira Sh. Mingaleeva, Oksana V. Starovoitova, and Olga A. Reshetnik// Research Journal of Pharmaceutical, Biological and Chemical Sciences.-ISSN: 0975-8585 November - December 2015 RJPBCS 6(6) Page No. 1751-1755	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/eng/?p_id=125307&p_lang=2	ru_RU
dc.description.abstract	Research Journal of Pharmaceutical, Biological and Chemical Sciences	ru_RU
dc.description.abstract	ISSN: 0975-8585 November - December 2015	ru_RU
dc.description.abstract	On the basis of the lipid oxidation degree indexes research it was found out that the use of S. cerevisiae yeast in the flour confectionery allowed to extend the term of deep fat using compared to the deep fat, in which were prepared experimental semi-finished flour confectionery samples, according to a traditional recipe without yeast, i.e. organic acids secreted by yeast during the fermentation of the dough act as a synergist of antioxidants and thus contribute to slow the process of deep fat peroxidation while using, thus reducing the rate of oxidative destruction processes in deep fat	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	deep fat	ru_RU
dc.subject	S. cerevisiae yeast	ru_RU
dc.subject	peroxide value	ru_RU
dc.subject	dieneconjugates	ru_RU
dc.subject	ketodiens	ru_RU
dc.title	Influence of S. Cerevisiae Yeast as a Part of the Recipe Component of Flour Confectionery on the Quality of Deep-Fat Frying	ru_RU
dc.type	Articles in international journals and collections	ru_RU