The Ethnology Notebooks, 2018, № 5 (143), 1203—1210
DOI https://doi.org/10.15407/nz2018.05.1203
Received 17.09.2018
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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