Impact of different beer yeasts on wheat dough and bread quality parameters |
| |
| Affiliation: | 1. Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia;2. Center for Analytical Chemistry,Department for Agrobiotechnology (IFA-Tulln),University of Natural Resources and Life Sciences,Vienna (BOKU),Konrad–Lorenz-Straße 20,3430 Tulln,Austria;3. University of Vienna, Faculty of Chemistry, Department of Food Chemistry and Toxicology, Waehringer Str. 38, A-1090 Vienna, Austria;4. University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia;1. Flavor Team, Matrix and Food, Process/Properties – Structure/Sensory, UMR CNRS 6144 GEPEA, Oniris, LUNAM University, Nantes, France;2. Food and Industrial Microbiology Laboratory, Oniris, Nantes, France;1. College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China;2. College of Bioengineering, Henan University of Technology, Zhengzhou, 450001, China;1. College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China;2. College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China |
| |
| Abstract: | In order to investigate the impact of different yeast strains from the species Saccharomyces cerevisiae on the dough and bread quality parameters, wheat flour was fermented using different beer yeasts. The results show that beer yeast strains could be included in the baking process since S. cerevisiae T-58 and S. cerevisiae s-23 provided adequate gas production and dough formation with superior structural properties like extensibility and stickiness to S. cerevisiae baker's yeast. The resulting breads show the highest specific volume with the highest slice area and the highest number of cells and the lowest hardness over time. The different yeasts had also an impact on the crust colour due to their abilities to ferment different sugars and on shelf life due to the production of a range of different metabolic by-products. According to this study it was possible to produce higher quality bread by using yeast coming from the brewing industry, instead of bread containing standard baker's yeast. |
| |
| Keywords: | Wheat bread Beer yeast Baker's yeast maximum height HPLC" },{" #name" :" keyword" ," $" :{" id" :" kwrd0045" }," $$" :[{" #name" :" text" ," _" :" High performance liquid chromatography L*" },{" #name" :" keyword" ," $" :{" id" :" kwrd0055" }," $$" :[{" #name" :" text" ," _" :" Lightness RH" },{" #name" :" keyword" ," $" :{" id" :" kwrd0065" }," $$" :[{" #name" :" text" ," _" :" relative humidity RID" },{" #name" :" keyword" ," $" :{" id" :" kwrd0075" }," $$" :[{" #name" :" text" ," _" :" Reflective index detector SSL" },{" #name" :" keyword" ," $" :{" id" :" kwrd0095" }," $$" :[{" #name" :" text" ," _" :" Sodium steaoryl lactate T1" },{" #name" :" keyword" ," $" :{" id" :" kwrd0105" }," $$" :[{" #name" :" text" ," _" :" the time the dough needs to achieve Hm the carbon dioxide volume released by the dough carbon dioxide volume kept in the dough total carbon dioxide volume reached |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
