酢酸を炭素源として培養した酵母の製パン性能について

DOI Web Site

書誌事項

タイトル別名
  • Bread Making Properties of Baker's Yeast Cultured on Acetate
  • サクサン オ タンソゲン ト シテ バイヨウシタ コウボ ノ セイパン セイノ

この論文をさがす

抄録

In the previous paper, the biomass production of Saccharomyces cerevisiae FRI-44 cultured on acetate as a sole carbon source was reported. In this paper, fermenting activity and the quality of the acetate grown yeast were examined with the object of testing its aptitude as baker's yeast. Fermenting activity for sponge-dough and sweet-dough as well as the durability of the yeast was almost equal to that of commercial baker's yeast. Maltose adaptabilty of the yeast was markedly inferior to commercial yeast. The decline of the adaptability of the yeast must be caused by acetate cultivation, because when S. cerevisiae FRI-44 was cultured on molasses, its adaptability and maltose fermenting activity were superior to commercial yeast. Although fermenting activity of the acetate-grown yeast in Meissel solution was also inferior to commercial yeast, the activity was considerably restored by adding a wheat flour extract, "koji" extract or yeast extract. The volume and quality, especially odor, of a bread loaf baked by using the acetate-grown yeast were not so good as that baked by using commercial yeast. The storage carbohydrate content in the yeast was lower than that in commercial yeast. The content of free amino acids in the yeast was lower than that in S. cerevisiae FRI-44 cultured on glucose as a carbon source.

収録刊行物

詳細情報 詳細情報について

問題の指摘

ページトップへ