QUALITY INDICATORS OF WHEAT BREAD BASED ON HOP YEAST

Bakery products are a staple food in Kazakhstan. However, since its quality did not always meet the requirements, there was a real need to create new varieties of bakery products of high quality, as well as high nutritional value. In this sense,research on the use of natural plant raw materials is of great theoretical and practical interest. In recent years, much attention has been paid to the enrichment of bread with various useful substances that give it therapeutic and preventive properties. The therapeutic and preventive effect of the use of dietary bakery products is provided by the introduction of necessary additional components into the formulation or the removal of unnecessary ones, as well as a change in baking technology. At the same time, dry yeast was prepared using hop raw materials. The article considers the possibility of using hop yeast in wheat bread technology in order to expand the range of yeast-free varieties of bakery products. In this article, a new flour confectionery product has been developed in order to improve the quality and expand the range of flour confectionery. The study was conducted in the laboratories of Kazakh Scientific Research Institute of Processing and Food Industry LLP and Almaty Technological University. Based on the study of the physico-chemical and organoleptic parameters of bread, the optimal concentration of the introduction of hop yeast was determined.