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Frozen dough methods and freeze-tolerant yeasts.

[In Japanese. / En japonais.]

Author(s) : HINO A.

Type of article: Article

Summary

New freeze-tolerant yeasts were isolated from banana peel and identified as Kluyveromyces thermotolerans and Saccharomyces cerevisiae. These yeasts retained their fermentative ability and bread-leavening activity even after fully prefermented dough had been frozen. A hybrid between S. cerevisiae FRI 413 and a bakers' yeast with sexual conjugation gave good quality bread made from frozen dough, with sugar at low levels (0-20%). Five freeze-tolerant yeast strains suitable for frozen dough were compared with ordinary commercial bakers' yeast. These freeze-tolerant strains of S. cerevisiae showed higher surviving and trehalose-accumulating abilities than other S. cerevisiae strains, but were affected by a prolonged prefermentation period. The freeze tolerance of the yeasts was associated with the base amount of intracellular trehalose after rapid degradation at the onset of the prefermentation period.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1992-3063
  • Languages: Japanese
  • Source: Refrigeration - vol. 66 - n. 768
  • Publication date: 1991/10
  • Document available for consultation in the library of the IIR headquarters only.

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