Measurement of the gassing power of bakers' yeast: correlation between the dough volume and the incubation time
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...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2004-06-01
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| Series: | Brazilian Archives of Biology and Technology |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200008 |