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Hybrid yeast strains capable of raising an extraordinarily broad range of dough types

  • Industrial Microbiology
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European journal of applied microbiology and biotechnology Aims and scope Submit manuscript

Summary

Over 200 hybrid yeast strains were screened and 11 of these found to have versatile fermentation characteristics. This paper reports the results obtained with these 11 strains compared with a commercially available strain of baker's yeast used for bread making and marketed as “instant active dry yeast”. In contrast to bakers yeast, the hybrid strains fermented very well in yeast, hard biscuit, shortcake and heavy cake dough without prior sponge formation. The fermentation kinetics were investigated and the technical potential of such hybrid strains discussed on the basis of the fermentation kinetics.

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References

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Author notes

  1. S. Kowalski

    Present address: , Ostpreußenstraße 8, D-6382, Friedrichsdorf 4, Germany

Authors and Affiliations

  1. Forschungsinstitut für Mikrobiologie, Institut für Gärungsgewerbe und Biotechnologie, Seestraße 13, D-1000, Berlin 65

    S. Kowalski, I. Zander & S. Windisch

Authors
  1. S. Kowalski
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  2. I. Zander
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  3. S. Windisch
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Kowalski, S., Zander, I. & Windisch, S. Hybrid yeast strains capable of raising an extraordinarily broad range of dough types. European J. Appl. Microbiol. Biotechnol. 11, 146–150 (1981). https://doi.org/10.1007/BF00511252

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  • DOI: https://doi.org/10.1007/BF00511252

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