Journal for the Integrated Study of Dietary Habits
Online ISSN : 1881-2368
Print ISSN : 1346-9770
ISSN-L : 1346-9770
Original
Fermentation characteristics of yeast suitable for high-sugar dough
Noriko KomatsuzakiHiroyuki KamishimaShinobu FujiharaYukihide UekiJun Shima
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JOURNAL FREE ACCESS

2016 Volume 27 Issue 1 Pages 15-21

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Abstract

 Three kinds of baker’s yeasts (Saccharomyces cerevisiae), 1-2, 9-3 and 10-2 were isolated from fruits or humus to bake bread in high-sugar dough. Their fermentation test and sensory evaluation of beard baked in 30%-sucrose dough were examined. The results of the fermentation test with 20-40% glucose added to the medium showed that CO2 production by the wild yeast (10-2) isolated from apple leaves was highest among the three strains. The strain that showed the highest alcohol producing ability was 9-3, which was isolated from nectarine seeds.

 Bread was made from 30%-sucrose dough for sweet rolls usually, and the sensory evaluation found that the aroma of bread made with the 10-2 strain was significantly preferred. The malic acid content in this bread was clearly the highest among the three strains. It is therefore concluded that the yeast isolated from apple leaves (10-2) is the most suitable for high-sugar dough.

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© 2016 Japan Association for the Integrated Study of Dietary Habits
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