Supplement to the journal
"Trace Elements in Medicine" (Moscow)
2021: 45-47

ENRICHMENT OF BAKERY PRODUCTS WITH BIOELEMENTS

P.V. Medvedev, V.A. Fedotov*

Orenburg State University

DOI: 10.19112/2413-6174-2021-S1-22 

ABSTRACT. A study of the quality of yeast semi-finished products prepared using salt solutions of the most deficient bioelements for humans was conducted. The viability of yeast from the Saccharomyces cerevisiae family of Saccharomyces was evaluated by the lift index (control 50±2 min at a temperature of 35±2 °C). The replacement of table salt (2.5% NaCl) in the test samples (n=30) with copper and zinc sulfates (Cu, Zn) of equimolar concentration (0.42 mol/l) led to a decrease in the lifting force of no more than 5%, and manganese sulfate (Mn) of no more than 9.5% (p<0.05). This does not lead to non-compliance of the quality of yeast semi-finished products with the regulatory documentation. A further increase in the concentration of copper, zinc and manganese causes a significant inhibition of the vital activity of yeast. With a 1.5-fold increase of Cu by 12.5%, Zn by 9.5%, Mn by 15%. With a 2-fold increase of Cu by 18.5%, Zn by 15%, Mn by 28.5%.

KEYWORDS: bioelements, yeast, fortification, bread.