DYNAMICS OF FERMENTATION PROCESS OF BREAD DOUGH PREPARED WITH DIFFERENT TYPES OF YEAST
The dough fermentation process is a major step for obtaining good quality bread because the yeast cells, which release CO2, have a major influence on dough rheology, volume, texture and taste of final bread product. The fermentation speed of the dough is strongly influenced by the fermentative perfo...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2019-12-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201904&vol=4&aid=4957 |
| _version_ | 1818299820909002752 |
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| author | GABRIELA-MARIANA MUNTEANU GHEORGHE VOICU MARIANA FERDEȘ ELENA-MĂDĂLINA ȘTEFAN GABRIEL-ALEXANDRU CONSTANTIN PAULA TUDOR |
| author_facet | GABRIELA-MARIANA MUNTEANU GHEORGHE VOICU MARIANA FERDEȘ ELENA-MĂDĂLINA ȘTEFAN GABRIEL-ALEXANDRU CONSTANTIN PAULA TUDOR |
| author_sort | GABRIELA-MARIANA MUNTEANU |
| collection | DOAJ |
| description | The dough fermentation process is a major step for obtaining good quality bread because the yeast cells, which release CO2, have a major influence on dough rheology, volume, texture and taste of final bread product. The fermentation speed of the dough is strongly influenced by the fermentative performance of the yeast and dough fermentation conditions. Therefore, this paper presents the dynamics of the yeast fermentation process prepared with three commercial types of dry yeast, namely: Pakmaya, Dr. Oetker, Rapunzel. It has been experimentally found that besides the dynamics of the fermentation process, there are also changes in the physico-chemical properties of the dough, but also of the bread obtained from the three types of dough. |
| first_indexed | 2024-12-13T04:57:18Z |
| format | Article |
| id | doaj.art-c5837f68b5064aa0b2d4a43c68587f50 |
| institution | Directory Open Access Journal |
| issn | 1582-540X 1582-540X |
| language | English |
| last_indexed | 2024-12-13T04:57:18Z |
| publishDate | 2019-12-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj.art-c5837f68b5064aa0b2d4a43c68587f502022-12-21T23:58:52ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X1582-540X2019-12-01204575584DYNAMICS OF FERMENTATION PROCESS OF BREAD DOUGH PREPARED WITH DIFFERENT TYPES OF YEASTGABRIELA-MARIANA MUNTEANU0 GHEORGHE VOICU 1 MARIANA FERDEȘ2ELENA-MĂDĂLINA ȘTEFAN3GABRIEL-ALEXANDRU CONSTANTIN4 PAULA TUDOR5University Politehnica Bucharest, Faculty of Biotechnical Systems Engineering, Splaiul Independentei 313, Bucharest, RomaniaUniversity Politehnica Bucharest, Faculty of Biotechnical Systems Engineering, Splaiul Independentei 313, Bucharest, RomaniaUniversity Politehnica Bucharest, Faculty of Biotechnical Systems Engineering, Splaiul Independentei 313, Bucharest, RomaniaUniversity Politehnica Bucharest, Faculty of Biotechnical Systems Engineering, Splaiul Independentei 313, Bucharest, RomaniaUniversity Politehnica Bucharest, Faculty of Biotechnical Systems Engineering, Splaiul Independentei 313, Bucharest, RomaniaUniversity Politehnica Bucharest, Faculty of Biotechnical Systems Engineering, Splaiul Independentei 313, Bucharest, RomaniaThe dough fermentation process is a major step for obtaining good quality bread because the yeast cells, which release CO2, have a major influence on dough rheology, volume, texture and taste of final bread product. The fermentation speed of the dough is strongly influenced by the fermentative performance of the yeast and dough fermentation conditions. Therefore, this paper presents the dynamics of the yeast fermentation process prepared with three commercial types of dry yeast, namely: Pakmaya, Dr. Oetker, Rapunzel. It has been experimentally found that besides the dynamics of the fermentation process, there are also changes in the physico-chemical properties of the dough, but also of the bread obtained from the three types of dough.http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201904&vol=4&aid=4957wheat flour doughyeastfermentation processdough properties |
| spellingShingle | GABRIELA-MARIANA MUNTEANU GHEORGHE VOICU MARIANA FERDEȘ ELENA-MĂDĂLINA ȘTEFAN GABRIEL-ALEXANDRU CONSTANTIN PAULA TUDOR DYNAMICS OF FERMENTATION PROCESS OF BREAD DOUGH PREPARED WITH DIFFERENT TYPES OF YEAST Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry wheat flour dough yeast fermentation process dough properties |
| title | DYNAMICS OF FERMENTATION PROCESS OF BREAD DOUGH PREPARED WITH DIFFERENT TYPES OF YEAST |
| title_full | DYNAMICS OF FERMENTATION PROCESS OF BREAD DOUGH PREPARED WITH DIFFERENT TYPES OF YEAST |
| title_fullStr | DYNAMICS OF FERMENTATION PROCESS OF BREAD DOUGH PREPARED WITH DIFFERENT TYPES OF YEAST |
| title_full_unstemmed | DYNAMICS OF FERMENTATION PROCESS OF BREAD DOUGH PREPARED WITH DIFFERENT TYPES OF YEAST |
| title_short | DYNAMICS OF FERMENTATION PROCESS OF BREAD DOUGH PREPARED WITH DIFFERENT TYPES OF YEAST |
| title_sort | dynamics of fermentation process of bread dough prepared with different types of yeast |
| topic | wheat flour dough yeast fermentation process dough properties |
| url | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201904&vol=4&aid=4957 |
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