Comparison of Leavening Ability of Kluyveromyces lactis in Different Bread Dough Formulations
The aim of this study was to evaluate the dough proofing activity of Kluyveromyces lactis (ATCC 8585) in different dough formulations and to compare it with the commercial active dry bakery yeast Saccharomyces cerevisiae. Leaving ability of yeasts was tested in lean and rich dough. For both cultures...
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2019-01-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2081 |