منابع مشابه
Influence of Yeast Strains on Microbiological Stability of Wheat Bread
Problem of food preservation is extremely important for mankind. Viscous damage ("illness") of bread results from development of Bacillus spp. bacteria. High temperature resistant spores of this microorganism are steady against 120°C) and remain in bread during pastries, potentially causing spoilage of the final product. Scientists are interested in further characterization of bread spoiling Ba...
متن کاملNon-Conventional Yeast Strains Increase the Aroma Complexity of Bread
Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S. cerevisiae in industrial fermentations limits the diversity in the aroma profiles of the end products. Hence, there is a growing interest in non-conventional yeast strains that can help ...
متن کاملYeast leavened banana-bread: Formulation, processing, colour and texture analysis
0308-8146/$ see front matter Published by Elsevier doi:10.1016/j.foodchem.2009.05.044 q Names are necessary to report factually on availa neither guarantees nor warrants the standard of the name by the USDA implies no approval of the product may also be suitable. * Corresponding author. Tel.: +1 309 681 6331; fax E-mail address: [email protected] (A. Moh Banana powder (BP) was added to har...
متن کاملLaboratory evolution of copper tolerant yeast strains
BACKGROUND Yeast strains endowed with robustness towards copper and/or enriched in intracellular Cu might find application in biotechnology processes, among others in the production of functional foods. Moreover, they can contribute to the study of human diseases related to impairments of copper metabolism. In this study, we investigated the molecular and physiological factors that confer coppe...
متن کاملProduction of Lavash Bread by Yeast – Salt Method and Determining the Rheological Properties of Its Dough
ABSTRACT: In this research, yeast-salt method was used to make flat bread dough. The yeast used for this process was Saccharomyces cerevisiae (PTCC-Code 5080), that was employed at the concentrations of 0.06% and 0.12% (w/w based on wheat flour). In order to carry out this research, a completely randomized design with three replications was used. Means were compared through Duncan's multiple ra...
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ژورنال
عنوان ژورنال: Kagaku To Seibutsu
سال: 1990
ISSN: 0453-073X,1883-6852
DOI: 10.1271/kagakutoseibutsu1962.28.736