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The Ethnology Notebooks, 2018, № 5 (143), 1203—1210

DOI https://doi.org/10.15407/nz2018.05.1203

Received  17.09.2018

TRADITIONAL CATALYSTS OF THE DOUGH FERMENTATION PROCESS IN THE BREAD BAKING OF THE POPULATION OF ETHNOGRAPHIC VOLYN IN THE LATE XIX — EARLY XXI CENTURIES

ORCID ID: https://orcid.org/0000-0002-2221-3731

Zubrovs’kyi Andrii, Candidate of Sciences in History,

Senior Researcher of department of historical ethnology of

the Institute of Ethnology

of the National Academy of Sciences of Ukraine.

Svobody Avenue 15,  79000, Lviv, Ukraine.

Contacts: e-mail: anzjubr@gmail.com

Abstrakt. Substances of plant and animal origin, which were used in traditional Volyn bakery to improve the dough fermentation are investigated in the article. The author analyzes the main methods of catalysts` including into the dough, the biochemical mechanism of their action, as well as worldviews of the population of ethnographic Volyn associated with these substances and their influence on the baking of bread.

Keywords: bread, dough, leaven, fermentation, yeast, catalysts, hops, milk whey, potatoes.

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