Technological properties of bakers’ yeasts in durum wheat semolina dough |
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Authors: | Virgilio Giannone Chiara Longo Arcangelo Damigella Domenico Raspagliesi Alfio Spina Massimo Palumbo |
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Institution: | 1. Science and Technology Park of Sicily, Blocco Palma I z.i., Stradale V. Lancia, 95121, Catania, Italy 2. Department of Science and Phytosanitary Technologies (DISTEF), Facoltà di Agraria, Università degli Studi di Catania, Via S. Sofia 100, 95123, Catania, Italy 3. Agricultural Research Council (CRA), Research Centre for Citrus and Mediterranean Crops, Corso Savoia 190, 95024, Acireale, Italy
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Abstract: | Properties of 13 Saccharomyces cerevisiae strains isolated from different sources (traditional sourdoughs, industrial baking yeasts etc.) were studied in dough produced
with durum wheat (Sicilian semolina, variety Mongibello). Durum wheat semolina and durum wheat flour are products prepared
from grain of durum wheat (Triticum durum Desf.) by grinding or milling processes in which the bran and germ are essentially
removed and the remainder is comminuted to a suitable degree of fineness. Acidification and leavening properties of the dough
were evaluated. Strains isolated from traditional sourdoughs (DSM PST18864, DSM PST18865 and DSM PST18866) showed higher leavening
power, valuable after the first and second hours of fermentation, than commercial baking yeasts. In particular the strain
DSM PST 18865 has also been successfully tested in bakery companies for the improvement of production processes. Baking and
staling tests were carried out on five yeast strains to evaluate their fermentation ability directly and their resistance
to the staling process. Amplified fragment length polymorphism (fAFLP) was used to investigate genetic variations in the yeast
strains. This study showed an appreciable biodiversity in the microbial populations of both wild and commercial yeast strains. |
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