Evaluation of thermally-dried Kluyveromyces marxianus as baker's yeast

被引：18

作者：

Dimitrellou, Dimitra ^{[1
]}

Kandylis, Panagiotis ^{[1
]}

Kourkoutas, Yiannis ^{[2
]}

Koutinas, Athanasios A. ^{[1
]}

Kanellaki, Maria ^{[1
]}

机构：

[1] Univ Patras, Dept Chem, Sect Analyt Environm & Appl Chem, Food Biotechnol Grp, GR-26500 Patras, Greece

[2] Democritus Univ Thrace, Dept Mol Biol & Genet, Alexandroupolis 68100, Egypt

来源：

FOOD CHEMISTRY | 2009年 / 115卷 / 02期

关键词：

Thermal-drying; Kluyveromyces marxianus; Bread; Flavour; DELBRUECKII SSP BULGARICUS; SOURDOUGH RYE BREAD; VOLATILE COMPOUNDS; LACTOBACILLUS-PARACASEI; AROMA COMPOUNDS; FERMENTATION; SURVIVAL; FLOUR; KEFIR; PARAMETERS;

D O I：

10.1016/j.foodchem.2008.12.050

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of the present study was to evaluate the use of thermally-dried Kluyveromyces marxianus as baker's yeast. Bread samples produced by thermally-dried K. marxianus were compared with samples produced by wet K. marxianus culture and by commercial baker's yeast. The type of the culture had no effect on loaf weight. loaf volume, specific loaf volume, density or moisture loss, in contrast to pH, total titrable acidity (TTA), and moisture content. The use of thermally-dried K. marxianus resulted in lower pH values and higher TTA, while the bread samples showed higher resistance to spoilage as counts of moulds and yeasts were significantly lower during preservation. The SPME GC/MS analysis of volatiles and the preliminary sensory evaluation showed no significant differences in the profile of aroma-related compounds or overall quality of the tested samples. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：691 / 696

页数：6

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