Effect of yeast freezing in frozen dough

RIBOTTA P.D.; A.E.LEON; AÑON, MARÍA CRISTINA

CEREAL CHEMISTRY

AMER ASSOC CEREAL CHEMISTS

Lugar: St. Paul; Año: 2003 vol. 80 p. 454 - 458

0009-0352

The effects of freezing and frozen storage of bread dough and compressed yeast on bread quality were studied. Besides, the effects ofcompressed yeast freezing on cell viability, gas production and release ofsubstances by the yeast cells were examined. Freezing and frozen storageof dough made with fresh yeast had more negative effects on bakingquality than the addition of frozen yeast to dough. When the compressedyeast is frozen and stored at ?18°C, the CO2 production decreased, whilethe amount of dead cells, the total protein, and the total reducing substances leached from the yeast increased as the length of yeast frozenstorage increased. SDS-PAGE showed that the substances leached fromfrozen yeast caused an increase in the solubility of some gluten proteins.On the other hand, size-exclusion chromatography (SEC) pointed out thatthe relative amount of two protein fractions of low molecular weightleached from frozen yeast increased for longer yeast frozen storageperiods. The yeast leachates had an adverse effect on loaf volume.