Solid State Fermentation application in the study of peculiarities biotechnological potato used in panification

摘要

They highlighted the peculiarities biotechnological potato varieties, Impala and Orchestra grown in Romania. Flour-graphic technique was used for determining the solid composition of the fermentation medium and bioreactor for studying the amount of carbon dioxide that is released during 5 hours. Measurement of the amount of gas formed during the fermentation of the nutrient media is a significant indicator of the fermentation in bread manufacture. Bread was prepared in a nutrient medium composed of: white and brown wheat flour, Saccharomyces cerevisiae yeast for the cultivation medium. The amount of water added was determined using Flourgraph E6, to a consistency of 500 HE. Hydration capacity decreases by 26% for white flour version (F)) and 31.2% dough from F (wheat brown flour) and potato pasta Orchestra variety(O-PP). If we use potato pulp and F> flour, the maximum release is of 990 ml/h and it was recorded for the 30% working version, while 1185 ml/h for the mixture Fy and O-PP. At a potato concentration of 30% the gas release reaches it maximum towards the second hour of fermentation and in the first hour the fermentation is inhibited. By using this procedure, there may be the possibility of directing and orienting in placing the components in recipe, choosing the operational parameters,raw materials and their relation..