Influence of dough preparation for freezing on the fermentative activities of bakers yeast
2003
Pejin, D.(Tehnoloski fakultet, Novi Sad (Serbia)) | Mastilovic, J.(Tehnoloski fakultet, Novi Sad (Serbia)) | Popov, S.(Tehnoloski fakultet, Novi Sad (Serbia)) | Dakovic, J.(Tehnoloski fakultet, Novi Sad (Serbia)) | Vujin, B.(Tehnoloski fakultet, Novi Sad (Serbia))
The aim of this work was to examine of dough composition, period of dough fermentation on fermentative activities of bakers yeast before and after freezing. For the preparation of dough were used different amounts of fresh bakers yeast and dry active bakers yeast NaCl and sucrose. Results have shown that dough fermentation is not necessary before freezing in both cases. In the preparation of dough with dry active bakers yeast addition of NaCl into dough with small quantity of yeast has indicated negative effects on the fermentative activity of yeast after thawing. However, sucrose addition has showed positive effects on the fermentative activities of yeast after thawing. In the preparation of dough with fresh bakers yeast addition of NaCl in dough with small quantity of yeast had a positive influence on the yeast fermentative activities after thawing. The addition of sucrose had a negative influence on the yeast fermentative activities after thawing.
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