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