書誌事項
- タイトル別名
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- Leavening Ability and Freeze-Thaw Resistance of the Yeast Torulaspora pretoriensis IFO-0022 in Dough.
- コウボ Torulaspora pretoriensis IFO0022 ノ
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説明
The yeast Torulaspora pretoriensis YK-1 has both high potential leavening ability and freeze-thaw resistance, but its maltose fermentation rate is much less than Saccharomyces cerevisiae FL 2209 isolated from commercial compressed yeast, resulting in low leavening ability in the dough without addition of sugar. We found that IFO 0022, other strain of T. pretoriensis leavened dough more efficiently than YK-1 without the addition of sugar although the potential leavening ability was lower. Freezethaw resistance of IFO 0022 was high and similar to that of YK-1 as compared with that of FL 2209.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 43 (2), 185-187, 1996
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681386918912
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- NII論文ID
- 10007506500
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 3926534
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDLサーチ
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
