Viability and performance of pure yeast strains in frozen wheat dough.
Author(s) : BAGUENA R., et al.
Type of article: Article
Summary
Freezing and subsequent storage of wheat doughs containing Saccharomyces cerevisiae, S. fructuum or Candida boidinii after undergoing a bulk fermentation step, reduced the viability of yeasts, depending on the species. Freezing and storage of doughs without bulk fermentation had no effect on viability. Gassing power was affected most by frozen storage, depending on storage time and species. Changes in acidification capability were small, and only significant for total titratable acidity. Changes in sugars and leavening were closely related. Results showed that the use of less active yeast species (S. fructuum), with high freezing tolerance in frozen dough processes would be of practical interest.
Details
- Original title: Viability and performance of pure yeast strains in frozen wheat dough.
- Record ID : 1993-1000
- Languages: English
- Source: Ital. J. Food Sci. - vol. 56 - n. 6
- Publication date: 1991/11
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Bakery product; Dough; Fermentation; Freezing
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Detection of active yeast cells (Saccharomyces ...
- Author(s) : AUTIO K., MATTILA-SANDHOLM T.
- Date : 1992
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 58 - n. 7
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NEW FREEZE-TOLERANT YEAST FOR FROZEN DOUGH PREP...
- Author(s) : HINO A., TAKANO H., TANAKA Y.
- Date : 1987
- Languages : English
- Source: Cereal Chem. - vol. 64 - n. 4
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Les levains de panification microbiologique. Te...
- Author(s) : ONNO B.
- Date : 1993
- Languages : French
- Source: Ind. Céréales - n. 82
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Effects of prefreeze dough expansion speed on t...
- Author(s) : ANDO M., HITOKOTO S., ARAFUNE Y.
- Date : 1996
- Languages : Japanese
- Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 43 - n. 7
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Construction from a single parent of baker's ye...
- Author(s) : NAKAGAWA S., OUCHI K.
- Date : 1994/10
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 60 - n. 10
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