In this study, the effect of the addition peas in the fresh yeast activity, and stored yeast in the refrigerator at 4oC temperature for 30 days, was studied. Peas were added in the form of powder and in the form of aqueous extract with yeast, (1.2-1.6-2-2.4-2.8-3%) for the weight of the flour in the dough preparation. These percentages were added as a water extract with a quantity of water equal to 10% of the amount of water needed to prepare the dough, the yeast was added and left for an hour at grade 35O, and then added to flour and water prepared to prepare the dough, as was added peas powder in previous ratios and mixing with flour prepared to eliminate (5-10-15-20-25)% of the weight of the flour, and compare the effect of the previous additions to the fresh yeast activity during the 30 days of storage.
The results of yeast efficacy tests revealed that the addition of peas flour to 2% of the weight of flour in the form of aqueous extract and 10% of the weight of flour when added as powder is the best in increasing the effectiveness of fresh and stored yeast. The results of sensory tests and storage quality tests showed that the addition of peas in the form of a water extract gives better bread than adding it in a powder form.
Al-Baath University Journal.
2018.
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