Selection of Yeasts for Breadmaking by the Frozen-Dough Method-Reference-Cited by-同舟云学术

Selection of Yeasts for Breadmaking by the Frozen-Dough Method

Published:1986-10 Issue:4 Volume:52 Page:941-943
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Oda Yuji¹,Uno Kazuo¹,Ohta Shigenori¹

Affiliation:

1. Tokyo Research Laboratory, Kyowa Hakko Co., Ltd., Machida-shi, Tokyo 194, Japan

Abstract

Eleven yeast strains suitable for frozen dough were selected from over 300 Saccharomyces strains. All of these were identified as Saccharomyces cerevisiae from morphological, cultural, and physiological characteristics. The selected yeast cells accumulated a higher amount of trehalose than did commercial bakers' yeast cells.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/aem.52.4.941-943.1986

Reference15 articles.

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2. Frozen dough perforniance: compressed yeast-instant dry yeast;Bruinsma B. L.;Baker's Dig.,1984

3. Preservation of membranes in anhydrobiotic organisms: the role of trehalose;Crowe J. H.;Science,1984

4. Formation of trehalose and glycogen in growing baker's yeast;Grba S.;Finn. Chem. Lett.,1979

5. Enzyme treatment of flour. Will it help frozen and retarded doughs;Himmelstein A.;Baker's Dig.,1984

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