The influence of different forms of backery yeast Saccharomyces cerevisie type strain on the concentration of individual sugars and their utilization during fermentation.
2010; University of Bucharest; Volume: 15; Issue: 4 Linguagem: Inglês
ISSN
2248-3942
AutoresCecilia Gabriela, Valeska Daniela,
Tópico(s)Fermentation and Sensory Analysis
ResumoThe research was performed on the fermentation dynamics of carbohydrates in dough by three commercial forms of Saccharomyces cerevisiae type of yeasts produced by S.C. Rompak S.A. Pascani, Romania (compressed yeast, instant active dry yeast and active dry yeast) at 0, 60, 120 and 180 minutes of dough fermentation. Experiments were performed using high-performance liquid chromatography for the analysis of sugars during dough fermentation. A Chopin rheofermentometer was also used to analyze gas production and dough height. Using HPLC, a variation of sugars quantity was observed on the entire duration of the fermentation, depending on the form of the used yeast, in the following ascending order: dry instant active yeast > compressed yeast > dry active yeast. From the point of view of the results obtained by Chopin rheofermentometer device, it was observed that the dough fermented with the compressed yeast has the highest released quantities of carbon dioxide.
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