The effects of operating conditions and flour quality on the final dough fermentation
2000
Davidovic, D.N. ("Zitopek", Nis (Yugoslavia)) | Savic, T.C. | Lazic, M.L. | Savic, D.S.
The effects of operating conditions (working temperature and time of duration) in an industrial fermentation chamber during the commertial bread production, on the volume variation; yeast cell and fermentable sugar concentrations of dough were investigated. The dough was prepared from flours of B1, B2 or C1 quality groups. The working temperature in the range between 30 and 40 deg C did not affect significantly the yeast growth and the dough volume, independently of the quality of flour, if the duration of fermentation was the same. At a constant working temperature, both the yeast growth and the dough volume were observed to increase generally with increasing the duration of fermentation, independently of the quality of flour. The concentration of fermentable sugars did not limit the yeast growth. The increase in the dough volume was not proportional to the increase of the yeast concentration. The results of this work confirm that expected behavior of dough during final fermentation is approximately described by flour extensiograf.
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