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Improvement of tolerance to freeze-thaw stress of baker's yeast by cultivation with soy peptides
Authors:Izawa Shingo  Ikeda Kayo  Takahashi Nobuyuki  Inoue Yoshiharu
Institution:(1) Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Uji Kyoto, 611-0011, Japan
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.
Keywords:Freeze–  thaw stress  Soy peptides  Baker’  s yeast  Frozen-dough technology
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