• Title/Summary/Keyword: leavening ability

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Leavening Ability of the Isolate Saccharomyces cerevisiae MF10003 in Bakery Dough (분리 효모 Saccharomyces cerevisiae MF10003의 빵반죽 발효 팽창력)

  • Oh, Jung-Suk;Min, Eung-Ki;Ahn, Chang-Hyun;Han, Yeong-Hwan
    • Journal of Life Science
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    • v.23 no.2
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    • pp.222-227
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    • 2013
  • An effective leavening yeast was isolated from raisin broth. The isolate was identified as Saccharomyces cerevisiae by comparing the homology of 18S rDNA ITS sequences and named as S. cerevisiae MF10003. S. cerevisiae MF10003 showed a 1.9-fold and 3.1-fold increase in $CO_2$ production and leavening ability, respectively, compared with the wild yeast S. ellipsoideus KCTC7243, and the dough had a rich and volatile flavor. When glucose, sucrose, fructose, and maltose were added to the culture broth as a carbon and energy source, $CO_2$ was produced in 4 hr.

Isolation and Characterization of Potential Starter Yeasts from Traditional Moroccan Sourdoughs

  • Aouine, Mouna;Misbah, Asmae;Elabed, Soumya;Haggoud, Abdelatif;Mohammed, Iraqui Houssaini;Koraichi, Saad Ibnsouda
    • Microbiology and Biotechnology Letters
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    • v.49 no.4
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    • pp.501-509
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    • 2021
  • The increasing demand for baked products has given a boost to research on isolation and selection of novel yeast strains with improved leavening activity. Twelve sourdough samples were collected from several localities of the Fez region in Morocco. The pH and total titratable acidity (TTA) values of these samples varied from 3.03-4.63 and 14-17.5 ml of 0.1 N NaOH/10 g of sourdough, respectively, while yeast counts ranged from 5.3 6.77 Log CFU/g. Thirty-two yeast isolates were obtained and evaluated for their leavening ability. Out of all isolates, four yeasts molecularly identified as Saccharomyces cerevisiae (three strains) and Kluyveromyces marxianus (one strain) showed highest specific volumes of 4.69, 4.55, 4.35 and 4.1 cm3/g, respectively. These strains were further assessed for their tolerance to high concentrations of salt, sugar, elevated temperatures, and low pH conditions. K. marxianus showed higher resistance than the S. cerevisiae. Thus, Moroccan sourdoughs harbor technologically relevant yeasts that could be used as potential starters for bread preparation.

Quality and Antioxidant Properties of Bread Added with 'Fuji' Apple Juice ('후지' 사과즙을 첨가한 반죽 및 식빵의 품질 특성)

  • Cha, Seung-Hyeon;Shin, Na-ri;An, Hye-mi;Yoo, Do-Il;Kim, Dae-Il;Hyun, Tae Kyung;Jang, Keum-Il
    • The Korean Journal of Food And Nutrition
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    • v.32 no.2
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    • pp.98-105
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    • 2019
  • In this study, bread was prepared using various amount of 'Fuji' apple juice, and quality and antioxidant properties investigated. Bread was prepared with water, butter, yeast, salt, sugar, wheat flour, skim milk powder and 10, 20 and 30% (w/w) 'Fuji' apple juice. Leavening ability and pH of dough were also investigated. Volume, pH, specific volume, baking-loss rate, chromaticity and texture were investigated as quality properties, whereas the total polyphenol content, ABTS and DPPH radical scavenging activity as the antioxidant properties of bread containing various amount of apple juice. The pH and leavening ability of dough were observed to decrease with increasing amount of apple juice. In the quality properties of bread, pH, volume, specific volume, and baking-loss rate decreased. Regarding chromaticity and texture of bread prepared with increasing amount of 'Fuji' apple juice, L (bright) values at crust and crumb of bread decreased, while hardness, chewiness and gumminess increased. Total polyphenol content increased with increasing amount of apple juice, while DPPH and ABTS radical scavenging activities showed no significant differences. Consequently, these results support the possible use of apple juice for baking foods in food industry, as addition of apple juice enhances the quality and antioxidant properties of bread.

Characteristics of Quality and Antioxidant Activation of the Cookies adding with Mealworm (Tenebrio molitor) and Black Bean Powder (식용 밀웜(Tenebrio molitor)분말과 검은콩 분말을 첨가한 쿠키의 품질특성 및 항산화 활성)

  • Chong, Hee Sun;Kim, Su Yeon;Cho, Sung Ryun;Park, Hyeon Il;Baek, Ji Eun;Kuk, Ji Su;Suh, Hee-Jae
    • Journal of Food Hygiene and Safety
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    • v.32 no.6
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    • pp.521-530
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    • 2017
  • The purpose of this study was to examine the physicochemical and antioxidant properties of cookies with mealworm (Tenebrio molitor) and black soybean powder. The leavening rates, and loss ratios were significantly increased with adding up the amount of mealworm powder (p < 0.05). The total polyphenol, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging ability, FRAP activity (ferric reducing antioxidant power) and ABTS radical scavenging ability (2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) were all significantly increased as mealworm powder contents increased. In addition, cookies containing both mealworm and black soybean powder were higher in total polyphenol, DPPH and ABTS radical scavenging abilities than cookies containing only mealworm powder (p < 0.05).