Improvement of freeze tolerance of commercial baker's yeasts in dough by heat treatment before freezing

Although fully fermented doughs with a non-freeze-tolerant yeast lost fermentative activity after frozen storage, heat treatment for 46°C for 10 min of the fermented doughs greatly improved the freeze tolerance. The specific volume increased and the proof time decreased. The heat treatment was effec...

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Veröffentlicht in:	Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 1994, Vol.58 (11), p.2077-2079
Hauptverfasser:	Nakagawa, S. (Kyowa Hakko Kogyo Co. Ltd., Machida, Tokyo (Japan). Tokyo Research Lab.), Ouchi, K
Format:	Artikel
Sprache:	eng
Schlagworte:	BAKERS' YEAST BREADMAKING CONGELACION CONGELATION DOUGHS FREEZING HEAT TREATMENT LEVADURAS DE PANADERIA LEVURE DE BOULANGERIE MASA DE PANADERIA PANIFICACION PANIFICATION PATE DE CUISSON RESISTANCE A LA TEMPERATURE RESISTENCIA A LA TEMPERATURA TEMPERATURE RESISTANCE TRAITEMENT THERMIQUE TRATAMIENTO TERMICO
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Zusammenfassung:	Although fully fermented doughs with a non-freeze-tolerant yeast lost fermentative activity after frozen storage, heat treatment for 46°C for 10 min of the fermented doughs greatly improved the freeze tolerance. The specific volume increased and the proof time decreased. The heat treatment was effective for the straight method of white dough and also for the sponge and dough methods of sweet dough.
ISSN:	0916-8451 1347-6947
DOI:	10.1271/bbb.58.2077