Activation of brewer's yeast at pre-stages of indirect dough process: (Part 2 - impact of mixing speed)
2003
Dodic, S. | Popov, S. | Mastilovic, J. | Dodic, J. (Tehnoloski fakultet, Novi Sad (Serbia and Montenegro))
In order to establish the possible application of brewer's yeast for bread making, the impact of mixing speed of pre-ferment (pre-stage of indirect dough process) containing 4% and 0.5% of brewer's and baker's yeast respectively has been determined. Mixing procedure of the bread dough was conducted on farinograph. Volume of generated gas was determined by fermentograph. The experimental results showed the optimum mixing speed to be at the level of 300 rpm. The pre-ferment gave satisfactory gas production in the bread dough generating 430 ml of gas when it had been fermenting for 90 min at 30 deg C. Short periods of activation (maximum 90 min) were found sufficient to activate the third generation of brewer's yeast while longer periods of activation exhausted the yeast cells.
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