ISSN print edition: 0366-6352
ISSN electronic edition: 1336-9075
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Baking quality of biologically active yeast. II. The effect of fermentation medium on the biological activity of bakers' yeast

M. Grodovský, E. Polányi, Ľ. Mitterhauszerová, and S. Hunčiková

Zentrales Forschungsinstitut für die Nahrungsmittelindustrie, Zweiginstitut in Bratislava

 

Abstract: Under lab. conditions, baking quality of the yeast was improved if, in the last phase of cultivation, the molasses medium is replaced by malt ext. (contg. 65% maltose). Fermentation time in the dough was shortened 21 to 40 min. with I, Gent, and Brugge bakers' yeasts. There is no quant. relation between fermentation time in the maltose soln. and in the dough.

Full paper in Portable Document Format: 149a652.pdf (in Slovak)

 

Chemical Papers 14 (9) 652–660 (1960)

Wednesday, February 24, 2021

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