Maltase activity and dough rising ability of baker's yeasts obtained at different growth conditions during the maturation stage
1997
Angelov, A. | Hristozova, T. | Roshkova, Z.
The effects of temperature, pH and dissolved oxygen (DO) at the final production stage on the quality of baker's yeast were studied. The results indicate that dough-rising ability and maltase activity increased as the temperature increased, and as the concentration of DO decreased. A direct correlation between maltase activity and dough-rising ability was found.
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