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Active dried baker's yeast:II. Factors involved in the fermentation of flour
Author(s) -
BILTCLIFFE D. O.
Publication year - 1972
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1972.tb01642.x
Subject(s) - maltose , fermentation , yeast , food science , chemistry , amylase , yeast extract , sucrose , biochemistry , enzyme
Summary By the use of flour, or enzymically inactivated flour with and without the addition of sugars or amylases, the likely role played by various sugars occurring in flour in the fermentation of whole flour by a dried baker's yeast has been studied. It is concluded that: 1. Sugars initially present in flour, including levosins, provide the major fermentable substrate for fermentations of short duration. 2. Fermentation of maltose is of importance only in fermentations of long duration. 3. During accelerated storage of this yeast under nitrogen its ability to ferment flour declines more rapidly than its ability to ferment simple hexose media.