Partager

Propriétés de la pâte à base de farine de blé à des températures inférieures à zéro et tolérance à la congélation de la levure de boulangerie (Saccharomyces cerevisiae).

Properties of wheat dough at sub-zero temperatures and freeze tolerance of a baker's yeast (Saccharomyces cerevisiae).

Auteurs : STECCHINI M. L., MALTINI E., VENIR E., et al.

Type d'article : Article

Résumé

The authors studied the relationship between the freeze tolerance of a baker's yeast (Saccharomyces cerevisiae) and the physical properties of frozen wheat dough. The behaviour of wheat dough, of the gluten phase, and of the liquid phase at sub-zero temperatures, was examined by differential scanning calorimetry (DSC) and cryomicroscopy. The effect on yeast viability of dough water content, freezing and storage temperatures, and prefermentation before freezing was studied. Yeast viability was mostly affected by the freezing and storage temperatures, with temperatures below the glass transition temperature giving the highest survival ratios. At temperatures above the glass transition temperature, viability after freezing treatment and during storage seemed to be governed by different mechanisms, encompassing osmotic and mobility factors. Those factors were also found to influence the freeze tolerance of growing yeast in the presence of ethanol.

Détails

  • Titre original : Properties of wheat dough at sub-zero temperatures and freeze tolerance of a baker's yeast (Saccharomyces cerevisiae).
  • Identifiant de la fiche : 2003-2484
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 67 - n. 6
  • Date d'édition : 08/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres articles du même numéro (16)
Voir la source

Indexation