Bread Prepared Using <i>Hyphopichia burtonii</i> M2 Isolated from ‘Inaniwa Udon’

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  • 稲庭うどんから分離した<i>Hyphopichia burtonii</i> M2株を用いた製パン
  • 稲庭うどんから分離したHyphopichia burtonii M2株を用いた製パン
  • イネテイウドン カラ ブンリ シタ Hyphopichia burtonii M2カブ オ モチイタ セイパン

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Abstract

<p>Bread was prepared using salt-resistant yeast Hyphopichia burtonii M2 isolated from ‘Inaniwa udon'.</p><p>It was found that the fermentation was delayed when the saline concentration of the dough was higher than that of the liquid culture of H. burtonii M2. When 2% saline liquid culture of H. burtonii M2 was added to the salt-free bread dough, swelling of the dough was observed without an induction period. The specific volume of the bread prepared using 2% saline liquid culture of H. burtonii M2 ranged between 2.42 to 2.62 (cm3/g) compared to that of the bread prepared with dry yeast (3.15 cm3/g). The bread prepared using H. burtonii M2 tended to harden after two days of baking.</p>

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