Premium
Dough‐leavening by Zymomonas mobilis and Its Application to Breadmaking
Author(s) -
ODA YUJI,
TONOMURA KENZO
Publication year - 1994
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.1365-2621.1994.tb06926.x
Subject(s) - leavening agent , yeast , zymomonas mobilis , food science , chemistry , sucrose , fermentation , flavor , biochemistry , ethanol fuel
Among five strains of Zymomonas mobilis strain Z6C had the highest leavening ability in doughs containing either glucose or sucrose. Z6C most efficiently leavened the dough when it contained 5% sucrose, and this leavening ability was twice as much as that of commercial compressed yeast. At the same concentrations of NaCl, the leavening ability of Z6C was reduced more than that of baker's yeast. When comparing baked goods made with yeast, those made with Z6C had similar specific volumes, but Z6C baked goods had slight acidic flavor. Chromatographic analysis of head‐space gas of yeast‐leavened bread showed that two chemicals appearing in Z6C leavened bread were missing.