Effects of mill stream flours technological quality on fermentative activity of baker's yeast Saccharomyces cerevisiae
2008
Miric, K.V., Kikindski mlin a.d., Kikinda (Serbia) | Pejin, D.J., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology
This work is concerned with interdependence between technological quality of mill steam flours and fermentative activity of baker's yeast Saccharomyces cerevisiae. Each mill stream flour has its own specific properties, determined by the particle size, technological phase of its formation and part of the wheat kernel it consists of. Biochemical complexity of dough during examination of fermentative activity of baker's yeast confirmed the influence of a number of physical and biochemical flour properties, such as ash content, wet gluten content, rheological flour properties, phytic acid content and amylograph peak viscosity. Abudance of significant flour characteristic, their interaction and different behavior in the presence of the yeast, showed diversity and variation of result within the same category of the mill stream flour.
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