The Study of the Possibility of using the Additive of Plant Origin for Improvement the Quality of Yeast and Wheat Bread

Journal of Environmental Treatment Techniques

2019, Special Issue on Environment, Management and Economy, Pages: 1036-1040

J. Environ. Treat. Tech.

ISSN: 2309-1185

Journal web link: http://www.jett.dormaj.com

The Study of the Possibility of using the Additive

of Plant Origin for Improvement the Quality of

Yeast and Wheat Bread

Elena V. Savelyeva *, Elena E. Zinurova , Zamira Sh. Mingaleeva , Alexandr V. Maslov ,

Oksana V. Starovoitova , Svetlana V. Borisova , Olga A. Reshetnik

Institute of Fundamental Medicine and Biology, Kazan Federal University, Kazan, Russia

Department of Food Production Technology, Kazan National Research Technological University, Kazan, Russia

Received: 18/08/2019

Accepted: 17/11/2019

Published: 20/02/2020

Abstract

The effect of the additive of plant origin on the fermentation activity of pressed bakery yeast Saccharomyces cerevisiae, the

impact of activated yeast on the fermentation process in dough semi-finished products and on the quality of white bread, made

from premium wheat flour, were investigated in the work. The efficiency of yeast was evaluated, based on the rising power and

fermentation activity of yeast. The impact of activated yeast on the fermentation process was determined by the acidity of dough

semi-finished products. The quality of white bread, made from premium wheat flour, was evaluated according to organoleptic

and physico-chemical parameters (moisture content, acidity, grain of crumb). It was found, that with the increase in concentration

of the additive of plant origin, there were the improvement of rising power of yeast, and the intensification of acidity

accumulation in dough semi-finished products. According to the organoleptic and physico-chemical evaluations, it is

recommended to use the additive of plant origin in the process of yeast activation, at a dosage of 7% to the mass of flour, without

the deterioration of consumer properties of bread, compared to the control sample.

Keywords: Bakery yeast, Preliminary activation, Fermentation activity, White bread made from premium wheat flour

Introduction

nutrient medium (RF patents No. 2656397, No. 2388227).

Physical methods involve the improvement of throughput

capability of cell membranes under the influence of

electromagnetic, ultrasonic, acoustic, and laser processing

(RF patents No. 2200194, No. 2184145, No. 2288262, No.

2272420). It is promising to use the powders from cereals,

containing nutrients necessary for yeast cells, as the

activators (RF patents No. 2358007, No. 2257406).

The studied additive of plant origin contains maltose,

enzymes, vitamins, microelements and other biologically

active substances. In the presence of maltose in a nutrient

medium, the quantity and activity of maltopermaease and

α-glucosidase enzymes gradually increase in the cells of

yeast. The maltopermease enzyme catalyzes the transfer of

maltose through the cell membrane inside the cell, where,

under the action of α-glucosidase, the disaccharide is

hydrolyzed into two glucose molecules. Then, under the

effect of enzymes of zymase complex, glucose decomposes

with the formation of ethyl alcohol, carbon dioxide, and

with the release of energy (4). In comparison with premium

wheat flour, the additive of plant origin is characterized by

a high content of thiamine, minerals: magnesium, zinc,

In the production of pressed bakery yeasts

Saccharomyces cerevisiae, they are cultivated by aeration

on a sucrose medium, to accelerate the growth of biomass.

As a result, they have active respiratory enzymes and low-

active fermentation enzymes. When kneading the dough,

yeast comes to the anaerobic maltose medium. A certain

period of time is required for the adaptation of yeast to new

conditions. In order to reduce this time, the preliminary

activation of yeast is performed. This is the process of

transformation of the enzymatic complex of yeast from

respiration to fermentation (1). Preliminary activation of

yeast allows to reduce the time of dough fermentation and

to improve the quality of finished bakery products (2, 3).

There are chemical and physical methods for the

preliminary activation of yeast, which differ in the nature of

the effect on yeast cells. Chemical methods consist in the

activation of the enzyme systems of yeast cells, due to the

addition of activators, accelerating metabolism, to the

Corresponding author: Elena V. Savelyeva, Kazan

Federal University. E-mail: lenazinurva@yandex.ru.

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Journal of Environmental Treatment Techniques

2019, Special Issue on Environment, Management and Economy, Pages: 1036-1040

iron, copper and phosphorus.

amount, that the total mass of wheat flour and plant origin

additive, used for the preliminary activation of yeast, was

equal to the mass of flour, used for the doughing of the

control sample.

The fermentation activity of yeast was determined by

the following indicators:

Thiamine is

part of the enzyme pyruvate

decarboxylase, which is necessary in the process of

alcoholic fermentation for decarboxylation of pyroracemic

acid into acetaldehyde; it participates in nitrogen

metabolism, stimulates the hydrolysis of maltose and the

fermentation activity of yeast in general (4, 5). The ions of

magnesium, zinc and iron in the yeast cell are the

coenzymes, and are involved in the process of activation of

many reactions. Magnesium regulates the metabolism of

pyroracemic acid; it is necessary as the coenzyme and

activator of a number of glycolytic enzymes; it contributes

to the stability of cell membranes and the resistance of the

yeast cell to ethyl alcohol, high temperature, increased

concentration of dry substances and osmotic effect. Zinc is

involved in the carbohydrate, nitrogen and phosphorus

metabolism of the yeast cell. It stimulates the consumption

of maltose and maltotriose by the yeast, promotes the

synthesis of riboflavin, and stimulates the proliferation of

cells. Iron and copper are necessary for the yeast in order to

synthesize the respiratory enzymes, to increase the

fermentative activity of yeast, and to stimulate the budding

of cells (in small quantities). Phosphorus is a part of nucleic

acids, ATP, phospholipids, cell wall polymers; it can be

accumulated in cell in the form of polyphosphates (4, 5).

The purpose of the work is to study the effect of the

additive of plant origin on the fermentation activity of

yeast, the quality of dough semi-finished and finished

products, prepared with the use of preliminary activated

yeast.

1. rising power;

2. fermentation activity: zymase and maltase.

The rising power of yeast was defined in an accelerated

manner (6,16).

Determination of zymase and maltase activity of yeast

was carried out according to standard methods. The unit of

activity was the time in minutes, spent on the release of 10

cm of carbon dioxide by the yeast, during the fermentation

of a glucose or maltose solution, with a concentration of

5%, at a temperature of 35°C (6). To exclude the influence

of sugars, contained in the additive of plant origin, on the

measurement results, the samples with the introduction of

plant origin additive in glucose and maltose solutions were

taken as control, without preliminary activation of yeast in

the nutrient medium. The results of measurement of

maltase and zymase activities after the activation of yeast in

the nutrient medium were considered as the experiment.

The effect of activated pressed yeast on the maturation

of dough semi-finished products was assessed by the

increasing of dough titrable acidity. Before kneading the

dough, preliminary activation of yeast was carried out in a

nutrient medium, containing the additive of plant origin.

The dough was kneaded, following the recipe for white

bread, made from premium wheat flour, according to

GOST 26987-86. The containers with dough semi-finished

products were placed in a thermostat with a temperature of

32°C for fermentation. To determine the acidity, the

samples were taken every 30 minutes. The acidity of the

dough semi-finished products was defined by the titration

with an aqueous solution of NaOH, with a concentration of

Materials And Methods

The following raw materials were used for the research:

pressed bakery yeast “Lux Extra” TU 9182-038-

8975583-2011;

premium bread wheat flour "Makfa" GOST R 52189-

003;

0.1 mol/ dm , in accordance with GOST 27493. Acidity

edible salt GOST R 51574-2018;

white sugar GOST 33222-2015;

drinking water GOST R 51232-98.

was stated in degrees.

The assessment of the quality of finished bakery

products was carried out, based on the following indicators:

1. physico-chemical;

In this work, pressed bakery yeast was previously

activated in a nutrient medium, which was prepared by

mixing of water and the additive of plant origin.

2. organoleptic.

Physical and chemical indicators. The moisture content

in the crumb of bakery products was determined according

to GOST 21094, by placing the sample in a drying cabinet

SESh-ZM; it was stated as a percentage. The acidity of the

crumb of bakery products was determined according to

GOST 5670, by the titration with an aqueous solution of

Preliminary activation of the yeast was carried out in

the following way: the nutrient medium with a moisture

content of 70% was prepared using the additive of plant

origin and water. During the study, three variants of the

composition of the nutrient medium were applied (Test No.

1, Test No. 2, Test No. 3), in which the content of the

NaOH, with a concentration of 0.1 mol/ dm ; it was stated

additive of plant origin was gradually increased. Shredded

pressed yeast was added to the prepared nutrient medium in

the amount, necessary for the analysis. The resulting

mixture was stirred and kept at a temperature of 32 °C for

in degrees. The crumb grain of the products was

determined according to GOST 5669; it was stated as a

percentage.

Organoleptic indicators. The shape, surface condition,

color, state of the crumb (baking, kneading, grain), taste

and aroma of bakery products) were defined according to

10, 20, 30, and 40 minutes. In the process of doughing of

test samples, premium wheat flour was added in such

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Journal of Environmental Treatment Techniques

2019, Special Issue on Environment, Management and Economy, Pages: 1036-1040

GOST 5667, by the organs of senses, and were evaluated

on a scale of one to ten. The average score was calculated

taking into account the weight coefficient.

Table 2: The effect of the additive of plant origin on

zymase and maltase activity of yeast

Time of

activation, Test No. 1

min

Test No. 2

Test No. 3

Results

Zymase activity, min

At the initial stage, we studied the dependence of the

∆

22.5 ± 0.5

14.9 ± 0.5

33.8

23.1 ± 0.5

13.5 ± 0.5

41.6

21.7 ± 0.5

12.4 ± 0.5

42.9

rising power of yeast on the amount of plant origin

additive, used in the nutrient medium (Test No. 1, Test No.

, %

2, Test No. 3), and on the duration of preliminary

Maltase activity, min

activation, i.e. on the time of the yeast exposure in the

nutrient medium (10, 20, 30 and 40 min). After holding the

yeast in the nutrient medium, the rising power was

determined according to the methodology. The results of

measuring of the rising power of yeast are presented in

table 1.

29.7 ± 0.5

20.1 ± 0.5

32.3

31.3 ± 0.5

18.5 ± 0.5

40.9

32.8 ± 0.5

16.6 ± 0.5

49.4

∆

, %

Further researches were aimed at studying the effect of

activated yeast on the rate of acidity accumulation during

the fermentation of dough semi-finished products. The

variants of the composition of nutrient medium were

presented in the form of the concentration of the additive of

plant origin, as a percentage to the mass of flour for the

formula of white bread, made from premium wheat flour,

which amounted to 5%, 7% and 10% to the mass of flour.

Preliminary activation of yeast was carried out before

kneading the dough with premium wheat flour. At the end

of fermentation, the acidity of dough should be 3.0 degrees,

according to the standards. Figure 1 shows the dynamics of

acidity accumulation in dough semi-finished products over

150 minutes.

Table 1: The effect of the nutrient medium composition and

the duration of activation on the rising power of yeast

Time of

activation, min

Test

Control

No. 1 No. 2 No. 3

± 1.0

20.6

5.7

0.6

1.0

24.7

± 0.7

20.1

± 0.9

18.7

± 1.0

21.3

± 0.2

22.9

± 0.8

21.6

± 0.3

23.2

± 0.2

23.2

± 1.0

3.3 ±

1.0

0.6

4.0

0.2

It follows from Table 1 that with the increase in the

duration of activation, there is the improvement of the

rising power. However, with the duration of activation of

40 minutes, the rising power began to decline. The optimal

time for activation of pressed yeast in a nutrient medium

was 30 min. As a result of activation, the rising power of

pressed yeast has increased on average by 52%, relative to

the control sample.

The effect of various concentrations of the additive of

plant origin in a nutrient medium on the activity of yeast

enzymes of the zymase complex and maltase, with the

optimal duration of the activation process of 30 min is

presented in Table 2. The variants of measuring of the

zymase and maltase activity, with the use of plant origin

additive in glucose and maltose solutions, but without

holding the yeast in a nutrient medium containing this

additive, were taken as the control. It follows from Table 2

that with the increase in the concentration of additive of

plant origin in the nutrient medium, there is the

improvement in the zymase and maltase activity. With

regard to these indicators, the optimal variant is the

composition of nutrient medium, used in the Test No. 3.

The increase in zymase and maltase activity with this

composition of the nutrient medium was 42.9% and 49.4%,

respectively.

Figure 1: The dynamics of acidity accumulation in dough semi-

finished products

As can be seen from Figure 1, the test sample with a

concentration of the additive of 5% to the mass of flour

reached the required acidity in 90 minutes of fermentation;

the sample with a concentration of 7% - in 75 minutes; the

sample with a concentration of 10% - in 60 minutes of

fermentation. Moreover, the control sample did not reach

the required acidity in 150 minutes of fermentation. Figure

2 presents the data on the increase in acidity of dough semi-

finished products. The increase in acidity of dough semi-

finished products with a concentration of plant origin

additive of 5% to the mass of flour was 2.1 degrees, in the

test sample with 7% of the additive - 2.0 degrees, in the

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Journal of Environmental Treatment Techniques

2019, Special Issue on Environment, Management and Economy, Pages: 1036-1040

sample with 10% of the additive - 2.4 degrees. With regard

to the control sample, the increase in acidity was 2.2, 2.5

and 2.8 degrees, respectively. Table 3 presents the effect of

the additive of plant origin on the physicochemical

parameters of finished bread.

decreased in relation to the control by 12.5% and 25%,

respectively. The data obtained are explained by the effect

of enzymes of plant origin additive on the starch flour

grains. The result is a partial disturbance of their structure

and the accumulation of dextrins that provides a lesser

degree of retrogradation of starch and the decrease in water

loss during the storage of finished products. In the sample

with the concentration of the additive of 10% to the mass of

flour, the value of shrinkage has increased by 12.5%,

relative to the control. This is due to the higher content of

enzymes, compared with other samples. The structure of

starch grains is destroyed to a greater extent. The increased

amount of dextrins is formed, which are not able to hold a

sufficient amount of water. As a result, there is more

intensive evaporation during the storage of bread that

increases the rate of shrinkage (8-10-14).

Organoleptic analysis showed that the experimental

samples of bread had more intensely colored crust,

compared to the control, rich taste and aroma of freshly

baked bread. This is due to the action of amylolytic

enzymes, contained in the additive of plant origin.

Compared to the control, the experimental samples had a

darker crumb that was associated with the dark color of the

additive. The crumb grain in all samples was uniform; well

developed crumb grain was observed in the sample with the

concentration of the additive of 7% to the mass of flour.

According to the results of organoleptic analysis, the

experimental sample of bread, with the concentration of the

additive of plant origin of 7% to the mass of flour, received

the highest score (15, 17, 18, 19, 20).

Figure 2: Accumulation of acidity over 150 minutes of

fermentation of dough semi-finished products

Table 3: Physico-chemical characteristics of the finished

product

The concentration of the

additive of plant origin to the

Indicator

Control

mass of flour, %

Moisture

41.2±0.

40.2±0.

39.3±0.

0.4±0.5

78.4±1.0

.2±0.1

content, %

3.0±1.

82.5±1.

81.5±1.

Grain, %

Acidity,

degree

2.3±0.1

1.4±0.1

2.4±0.1

4 Summary

1. It was established, that the preliminary activation of

Shrinkage

pressed bakery yeast for 30 minutes in a nutrient medium,

containing the additive of plant origin, allowed to increase

the rising power of yeast by an average of 52%, and to

increase the zymase and maltase activity, relative to the

control, by an average of 39% and 41%, respectively.

for 1 hour, 1.6±0.1

1.2±0.1

1.8±0.1

As follows from Table 3, the moisture content in the

test sample, with a concentration of the additive of 5% to

the mass of flour, was higher by 2.0%, compared to the

control. In the experimental samples with the

concentrations of the additive of plant origin of 7% and

2. It was found, that the use of activated yeast in the

process of making of dough semi-finished products

contributed to the reduction in fermentation duration by an

average of 195 minutes, compared to the control sample.

0%, the indicator of moisture content decreased, compared

3. It was determined, that the application of the additive

to the control, by 0.5% and 2.7%, respectively. This was

due to the increase in the content of free water in dough

semi-finished products, as a result of hydrolytic effect of

amylolytic enzymes of the additive on the starch flour

grains (7-11-12).

The greatest increase in crumb grain of the finished

product (by 5.9% relative to the control sample) occurred

when the concentration of the additive was 5% to the mass

of flour. The acidity of the test samples, compared with the

control, was higher by 0.1-0.2 degrees. The value of

shrinkage in experimental samples with the concentrations

of the additive of 5% and 7% to the mass of flour has

in the amount of 7% to the mass of flour in the formula for

white bread, made from premium wheat flour, made it

possible to increase the crumb grain by 5%, and to reduce

the shrinkage by 25%, relative to the control. This sample

was characterized by a more developed crumb grain,

compared to other samples.

4. According to the results of organoleptic analysis, it

was defined, that the experimental sample of bread, with

the concentration of the additive of plant origin of 7% to

the mass of flour, received the highest score.

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Journal of Environmental Treatment Techniques

2019, Special Issue on Environment, Management and Economy, Pages: 1036-1040

Conclusion

Thus, the use of the studied additive of plant origin at a

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concentration of 7% to the mass of flour, in the process of

preliminary activation of pressed bakery yeast, contributed

to an increase in the fermentation activity of yeast, the

intensification of fermentation process in dough semi-

finished products, the improvement of physicochemical

parameters and consumer properties of the finished

products.

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Acknowledgements

The work is performed according to the Russian

Government Program of Competitive Growth of Kazan

Federal University.

5. ANDAYESH R, ELHAMI S. Application of modified sawdust

for solid phase extraction, preconcentration and determination

of trace lead in water samples.2016.

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