Measurement of the gassing power of bakers' yeast: correlation between the dough volume and the incubation time

Detalhes bibliográficos
Autor(a) principal: Borzani,Walter
Data de Publicação: 2004
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200008
Resumo: An empirical equation is proposed to correlate the dough volume and the incubation time during cylinder tests using thin flour dough carried out to evaluate the gassing power of compressed yeast. The above equation permitted to correlate the gassing power of the yeast and the proof time, as well as to calculate the specific rate of the dough volume variation at any time. It provided more information regarding the fermentation power of the yeast than the sole value of its gas-producing power. A physical interpretation of the proposed equation is presented.
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spelling Measurement of the gassing power of bakers' yeast: correlation between the dough volume and the incubation timeBakers' yeastGassing powerFermenting powerGas-producing powerAn empirical equation is proposed to correlate the dough volume and the incubation time during cylinder tests using thin flour dough carried out to evaluate the gassing power of compressed yeast. The above equation permitted to correlate the gassing power of the yeast and the proof time, as well as to calculate the specific rate of the dough volume variation at any time. It provided more information regarding the fermentation power of the yeast than the sole value of its gas-producing power. A physical interpretation of the proposed equation is presented.Instituto de Tecnologia do Paraná - Tecpar2004-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200008Brazilian Archives of Biology and Technology v.47 n.2 2004reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132004000200008info:eu-repo/semantics/openAccessBorzani,Waltereng2015-01-16T00:00:00Zoai:scielo:S1516-89132004000200008Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2015-01-16T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Measurement of the gassing power of bakers' yeast: correlation between the dough volume and the incubation time
title Measurement of the gassing power of bakers' yeast: correlation between the dough volume and the incubation time
spellingShingle Measurement of the gassing power of bakers' yeast: correlation between the dough volume and the incubation time
Borzani,Walter
Bakers' yeast
Gassing power
Fermenting power
Gas-producing power
title_short Measurement of the gassing power of bakers' yeast: correlation between the dough volume and the incubation time
title_full Measurement of the gassing power of bakers' yeast: correlation between the dough volume and the incubation time
title_fullStr Measurement of the gassing power of bakers' yeast: correlation between the dough volume and the incubation time
title_full_unstemmed Measurement of the gassing power of bakers' yeast: correlation between the dough volume and the incubation time
title_sort Measurement of the gassing power of bakers' yeast: correlation between the dough volume and the incubation time
author Borzani,Walter
author_facet Borzani,Walter
author_role author
dc.contributor.author.fl_str_mv Borzani,Walter
dc.subject.por.fl_str_mv Bakers' yeast
Gassing power
Fermenting power
Gas-producing power
topic Bakers' yeast
Gassing power
Fermenting power
Gas-producing power
description An empirical equation is proposed to correlate the dough volume and the incubation time during cylinder tests using thin flour dough carried out to evaluate the gassing power of compressed yeast. The above equation permitted to correlate the gassing power of the yeast and the proof time, as well as to calculate the specific rate of the dough volume variation at any time. It provided more information regarding the fermentation power of the yeast than the sole value of its gas-producing power. A physical interpretation of the proposed equation is presented.
publishDate 2004
dc.date.none.fl_str_mv 2004-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200008
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200008
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89132004000200008
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.47 n.2 2004
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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