Effects of fermentation technique on activation of brewers yeast for application in bakery industry
2003
Dodic, S.(Tehnoloski fakultet, Novi Sad (Serbia)) | Popov, S.(Tehnoloski fakultet, Novi Sad (Serbia)) | Mastilovic, J.(Tehnoloski fakultet, Novi Sad (Serbia)) | Dodic, J.(Tehnoloski fakultet, Novi Sad (Serbia))
To establishe the possibility of application of brewers yeast in bakery industry, the effects of fermentation technique of a preferment have been studied. Straight and batch systems have been discussed. Bread dough was mixed in farinograph and the volume of produced CO2 was measured by fermentograph. Considering a number of parameters such as process stability regarding the activity of productive microorganism, fermentable sugar content in the medium and the maximal effect on fermentative strenght reached in the bread dough, the results indicate the batch system to be optimal.
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