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Viability and Performance of Pure Yeast Strains in Frozen Wheat Dough
Author(s) -
BÁGUENA R.,
SORIANO M.D.,
MARTÍNEZANAYA M.A.,
BARBER C. BENEDITO
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb08672.x
Subject(s) - leavening agent , yeast , food science , titratable acid , fermentation , saccharomyces cerevisiae , chemistry , biology , biochemistry
Freezing and subsequent storage of wheat doughs containing Saccharomyces cerevisiae, S. fructuum or Candida boidinii after undergoing a bulk fermentation step, reduced the viability of yeasts, depending on the species. Freezing and storage of doughs without bulk fermentation had no effect on viability. Gassing power was affected most by frozen storage, depending on storage time and species. Changes in acidification capability were small, and only significant for total titratable acidity. Changes in sugars and leavening were closely related. Results showed that the use of less active yeast species ( S. fructuum ), with high freezing tolerance in frozen dough processes would be of practical interest.