English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This study determined the influence of the addition of commercial bakery improver (0.1-0.9 %), table salt (1-7 %), and white sugar (1-9 %) into dough on fermentative activity (FA) of yeast, and consequently CO2 production, to improve dough handling and quality of wheat bread by using an optimized additive combination. The FA of yeast cells was evaluated using fermentograph SJA device. The addition of white sugar in the amount of 1-4 % and complex additive in the amount 0.1-0.5 % enhances FA of yeast. Further increase of the amount of these two compounds decreases the FA. The addition of table salt in the amount of 1-7 % negatively affected the FA. The optimal amounts of complex additive, table salt and white sugar, obtained by response surface methodology (RSM) using Design Expert software, which provided maximum FA of 1171.31 ml CO2/gdm/2h were the following: 0.41, 1.0 and 3.91 % based on flour weight, respectively.

The influence of table salt, white sugar and complex bakery additive on the fermentative activity of Saccharomyces cerevisiae