Abstract
Four commercial baker's yeasts strains in compressed form (S. cerevisiae), having different suggested use, were tested in the present research: LM (croissanterie products), LP (bread), OS (frozen doughs) and BL (festivity Italian cakes). The final goal was to highlight any possible difference in their technological performances when employed in the complex dough formulations bread, croissant and panettone. Microbiological analysis (total count, viability, glutathione and trehalose content) as well as technological tests (rheofermentographic analysis and evaluation of the dough-volume increase through image analysis) were carried out. All yeast samples resulted consistent with the commercial standards, although showing a certain viability variation (48/100%). Trehalose content resulted higher (max. 14% dw) in the osmotolerant–cryotolerant OS and BL yeast samples. As regards technological performances, LM and LP strains, proposed for croissant and bread production respectively, confirmed their good technological performances in these preparations. OS strain proved to be the only one able to produce a certain volume increase in the complex formulation panettone. Evaluation of this parameter through image analysis evidenced interesting correlations with data obtained by rheofermentometer (R 2: 0.9098–0.9980).
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Rollini, M., Casiraghi, E., Pagani, M.A. et al. Technological performances of commercial yeast strains (Saccharomyces cerevisiae) in different complex dough formulations. Eur Food Res Technol 226, 19–24 (2007). https://doi.org/10.1007/s00217-006-0503-x
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DOI: https://doi.org/10.1007/s00217-006-0503-x