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Effect of freezing of the enzymic activity and the baking quality of commercial pressed yeast.

[In Spanish. / En espagnol.]

Author(s) : TORNER M. J., PULIDO E., MARTINEZ ANAYA M. A.

Type of article: Article

Summary

The effect of freezing at -18 deg C and storage for 3 months of five commercial pressed yeasts was evaluated for: a) enzymic activities (invertase and maltase); b) viability (yeast and lactic acid bacteria); c) fermentative activity; and d) bread quality, measured by the physical characteristics of volume, texture, and colour, and the sensory attributes of external appearance, aroma, taste and edibility. Tests were carried out at two thawing temperatures, 8 and 30 deg C. The tested preservation method was satisfactory for the storage of commercial pressed yeast for up to 3 months. Specific results are given in the article.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1993-2726
  • Languages: Spanish
  • Source: Rev. esp. Cienc. Tecnol. Aliment. - vol. 32 - n. 6
  • Publication date: 1992/12
  • Document available for consultation in the library of the IIR headquarters only.

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