Applications of Salt Stressed Baker's Yeast in the Bread Making Process

以鹽馴養酵母菌在麵包製程上之應用

葉連德(Lien-Te Yeh) ； 黃卓治(Tzou-Chi Huang))

《餐旅暨家政學刊》 6卷3期 (2009/09) Pp. 205-220

https://doi.org/10.6572/JHHE.6(3).1

摘要

The length of time baker's yeast was immersed in a salt solution, salt concentrationentration and immersion before and after other ingredients were added varied according to a central composite response surface design. The effect on trehalose, glycerol, gas production of dough, specific volume and firmness of bread was explored. The results of this study showed baker's yeast stress induced trehalose increased with salt concentration in direct (immersion in salt water prior adding other ingredients) (p＜0.01) and indirect (salt water added the same time as other ingredients) (p＜0.001) salt stressed baker’s yeast but decreased with stress time (p＜0.001) in indirect salt stress. Direct salt stressed baker's yeasts had approximately double the trehalose of indirect salt stressed baker's yeast. Glycerol increased with time (p＜0.001) for both types of stresses but decreased with salt concentration (p＜0.001) when indirectly salt stressed. The indirect stress had about 8-fold more glycerol than direct salt stress. It had a greater amount of gas production from the dough of indirect salt stress than direct salt stress. A significantly larger specific volume and softer consistency were noted in the indirect salt stressed baker's yeast. This may be because of more glycerol in indirect salt stress yeast than that of direct salt stress yeast. This might be useful for applications of salt stressed baker's yeast in the bread making process.

關鍵字

鹽馴養 ； 酵母菌 ； 海藻糖 ； 甘油

並列摘要

The length of time baker's yeast was immersed in a salt solution, salt concentrationentration and immersion before and after other ingredients were added varied according to a central composite response surface design. The effect on trehalose, glycerol, gas production of dough, specific volume and firmness of bread was explored. The results of this study showed baker's yeast stress induced trehalose increased with salt concentration in direct (immersion in salt water prior adding other ingredients) (p＜0.01) and indirect (salt water added the same time as other ingredients) (p＜0.001) salt stressed baker’s yeast but decreased with stress time (p＜0.001) in indirect salt stress. Direct salt stressed baker's yeasts had approximately double the trehalose of indirect salt stressed baker's yeast. Glycerol increased with time (p＜0.001) for both types of stresses but decreased with salt concentration (p＜0.001) when indirectly salt stressed. The indirect stress had about 8-fold more glycerol than direct salt stress. It had a greater amount of gas production from the dough of indirect salt stress than direct salt stress. A significantly larger specific volume and softer consistency were noted in the indirect salt stressed baker's yeast. This may be because of more glycerol in indirect salt stress yeast than that of direct salt stress yeast. This might be useful for applications of salt stressed baker's yeast in the bread making process.

並列關鍵字

salt stressed ； baker's yeast ； trehalose ； glycerol

參考文獻

AACC(1983).Approved methods of the AACC (8th edition).St Paul, MN:American Association of Cereal Chemists.

AACC(1983).Approved methods of the AACC (9th edition).St Paul, MN:American Association of Cereal Chemists.

AACC(1986).Approved methods of the AACC (9th edition).St Paul, MN:American Association of Cereal Chemists.

Bahrndorff, S.,Petersen, S.O.,Loeschcke, V.,Overgaard, J.,Holmstrup, M.(2007).Differences in cold and drought tolerance of high arctic and subarctic populations of Megaphorura arctica Tullberg 1876.Cryobiology.55,315-323.

Barrett, A.H.,Cardello, A.V.,Mair, L.,Maguire,P.,Lesher, L.L.,Richardson, M.,Briggs, J.,Taub, I.A.(2000).Textural optimization of shelf-stable bread: Effects of glycerol content and dough-forming technique.Cereal Chemistry.77(2),169-176.