Abstract
The tolerance to freeze–thaw stress of yeast cells is critical for frozen-dough technology in the baking industry. In this study, we examined the effects of soy peptides on the freeze–thaw stress tolerance of yeast cells. We found that the cells cultured with soy peptides acquired improved tolerance to freeze–thaw stress and retained high leavening ability in dough after frozen storage for 7 days. The final quality of bread regarding its volume and texture was also improved by using yeast cells cultured with soy peptides. These findings promote the utilization of soy peptides as ingredients of culture media to improve the quality of baker’s yeast.
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Acknowledgments
We are sincerely grateful to Ms. Sayuri Kitagawa for her constructive suggestion and useful information. This study was partly supported by the Bio-oriented Technology Research Advancement Institution (BRAIN).
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Izawa, S., Ikeda, K., Takahashi, N. et al. Improvement of tolerance to freeze–thaw stress of baker’s yeast by cultivation with soy peptides. Appl Microbiol Biotechnol 75, 533–537 (2007). https://doi.org/10.1007/s00253-007-0855-6
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DOI: https://doi.org/10.1007/s00253-007-0855-6