INVESTIGADORES
LEON Alberto Edel
artículos
Título:
A method to determine gassing power of yeast
Autor/es:
RIBOTTA, P. D.; GIULIANO, M. N.; PÉREZ, G. T.; LEÓN, A. E.
Revista:
JOURNAL OF FOOD TECHNOLOGY
Editorial:
Grace Publications Network
Referencias:
Lugar: Town Fainsalabad; Año: 2004 vol. 2 p. 212 - 215
ISSN:
1684-8462
Resumen:
A method for the determination of yeast activity (gas production) without taking into account the effects of other factors related to dough rising was tested varying fermentation conditions. In this method, the sugar in a liquid broad is fermented by yeast and a flow of nitrogen is passed through the fermenting liquid to flasks with a solution of sodium hydroxide. Carbon dioxide is quantified by back titration. When the effects of nutrient types, amount and type of yeast, temperature and time of fermentation on gas production capacity of bakers yeast were determined, the method proposed showed good repeatability and precision.
