Measurement of the gassing power of bakers' yeast: correlation between the dough volume and the incubation time
Autor(a) principal: | |
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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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Brazilian Archives of Biology and Technology |
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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 |
_version_ |
1750318269550559232 |