Fermentation characteristics of yeast suitable for high-sugar dough
نویسندگان
چکیده
منابع مشابه
Glycerol Production by Fermenting Yeast Cells Is Essential for Optimal Bread Dough Fermentation
Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydration by balancing the intracellular osmolarity with that of the environment. However, increased glycerol production also results in decreased CO2 production, ...
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Over the last two decades, most of Italian vines have produced grapes with higher sugar to total acid ratios, greater concentrations of phenols and aromatic compounds and greater potential wine quality. As a consequence, the musts obtained by these grapes are more difficult to process because of the risk of slowing or stuck of fermentation. With the aim of describing the time evolution of the s...
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Two new Baker’s yeast strains obtained from hybridization of commercial baker’s yeast parent strains, Saccharomyces cerevisiae IFRPD 6080 and IFRPD 6081 with Japanese mating strains were investigated. The hybrids, IFRPD 6171 from parent strain 6080 and IFRPD 6173 from parent strain 6081, were evaluated for their characteristics, namely growth, total carbohydrate and trehalose contents, sugar fe...
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ژورنال
عنوان ژورنال: Journal for the Integrated Study of Dietary Habits
سال: 2016
ISSN: 1346-9770,1881-2368
DOI: 10.2740/jisdh.27.15