Biochemical and technological characteristics of frozen microbial concentrates for breadmaking
Three microbial starters were formulated from different combinations of pure cultures of yeasts and lactobacilli, and a fourth including commercial dry yeast and two lactobacilli. Biomass of each mixture was frozen, to obtain frozen concentrates that were inoculated afterwards to wheat flour doughs. The quality of the starters was determined on the basis of: biochemical characteristics (organic acids and sugars), technological properties (pH, total titratable acidity, gassing power, extensigram, maturogram and impulsogram), and breadmaking quality (bread volume, pH, total titratable acidity and acids and sugar contents of breads, and sensory analysis).
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| Main Authors: | , , , |
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| Format: | artículo biblioteca |
| Language: | Spanish / Castilian |
| Published: |
CSIC - Instituto de Agroquímica y Tecnología de Alimentos (IATA)
1993-10
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| Subjects: | Yeast, Lactobacillus, Bread, Bakery, Product, Performance, Dough, Mixture, |
| Online Access: | http://hdl.handle.net/10261/227099 |
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