INVESTIGADORES
RIBOTTA Pablo Daniel
artículos
Título:
Effects of yeast freezing in frozen dough
Autor/es:
PABLO DANIEL RIBOTTA; LEON, A. E.; AÑON, M. C.
Revista:
CEREAL CHEMISTRY
Editorial:
American Association of Cereal Chemists, Inc.
Referencias:
Año: 2003 vol. 80 p. 454 - 458
ISSN:
0009-0352
Resumen:
The effects of freezing and frozen storage of bread dough and compressed
yeast on bread quality were studied. Besides, the effects of
compressed yeast freezing on cell viability, gas production and release of
substances by the yeast cells were examined. Freezing and frozen storage
of dough made with fresh yeast had more negative effects on baking
quality than the addition of frozen yeast to dough. When the compressed
yeast is frozen and stored at ?18°C, the CO2 production decreased, while
the amount of dead cells, the total protein, and the total reducing substances
leached from the yeast increased as the length of yeast frozen
storage increased. SDS-PAGE showed that the substances leached from
frozen yeast caused an increase in the solubility of some gluten proteins.
On the other hand, size-exclusion chromatography (SEC) pointed out that
the relative amount of two protein fractions of low molecular weight
leached from frozen yeast increased for longer yeast frozen storage
periods. The yeast leachates had an adverse effect on loaf volume