Effect of yeast storage temperature and flour composition on fermentative activities of baker's yeast
2009
Pejin, D.J. | Grujic, O.S. | Pejin, J.D. | Kocic-Tanackov, S.D., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology
The aim of this study was firstly to investigate the changes in the composition of yeast during storage under different conditions (12 days, at 4 deg C and 24 deg C). Another goal was to investigate how the changes in the composition affected the fermentative activity of Saccharomyces cerevisiae. Four samples of flour (A, B, C, and D) were used in the experiment. The content of ash, wet gluten, maltose and amylograph peak viscosity were determined to estimate the alfa-amylose activity of the flour samples. The effect of flour quality category (category 1, 2, and 3) on the yeast fermentative activity was also considered. The effects of some optional ingredients used in the bakery industry (margarine, saccharose, salt, malted barley) on the yeast fermentative activity and bread quality were also studied.
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