INTENSIFICATION OF PRODUCTION OF GLUTEN-FREE BREAD DUE TO ACTIVATION OF BAKING YEAST
The possibility of intensifying the production of gluten-free bread by activating baking yeast was investigated. The recipe was selected and a technological scheme for the production of gluten-free bread was developed using the physical method of activation of bakingyeast-electron-ion processing (ElO). Were selected, carried out the justification of the modes of influence of ElO. Yeast cells were examined for quality indicators: non-viability, glycogen content, lift. The evaluation of the duration of preparation of the test was carried out: the duration of fermentation was reduced.