Baker's yeast mitochondria, gassing power and freeze-thaw tolerance in dough

Gelinas, P.; Savoie, L.; Rodrigue, N.

Baker's yeast mitochondria, gassing power and freeze-thaw tolerance in dough

1996

Gelinas, P. | Savoie, L. | Rodrigue, N.

When tested in dough, six commercial baker's yeast samples showed some variation of freeze-thaw tolerance and mitochondrial protein content (P less than or equal to 0.05), an indication of their cell mitochondrial development. However, variation of freeze-thaw tolerance was not related to mitochondria protein content (P less than to or equal to 0.05). On the whole, yeast gas production before or after freezing as well as after storage periods of 1 or 5 weeks at 4 degrees C was not related to its mitochondrial protein content. Some of the yeast samples were more tolerant to rapid freezing rates (9.2 degrees C min-1; no storage in freezer) and others survived better slow freezing rates (1 degrees C min-1, with storage for 12 weeks at-30 degrees C).

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