چاپ صفحه |  صفحه نخست سامانه |  چکیده مقاله |  نویسندگان |  دانلود مقاله | دانشگاه علوم پزشکی تبریز |
| نویسنده ثبت کننده مقاله | عزیز همایونی راد |
| مرحله جاری مقاله | تایید نهایی |
| دانشکده/مرکز مربوطه | دانشکده تغذیه |
| کد مقاله | 61674 |
| عنوان فارسی مقاله | EVALUATION OF SURVIVABILITY AND BIOACTIVITY OF SACCHAROMYCES CEREVISIAE IN BREAD DOUGH |
| عنوان لاتین مقاله | EVALUATION OF SURVIVABILITY AND BIOACTIVITY OF SACCHAROMYCES CEREVISIAE IN BREAD DOUGH |
| ناشر | 4 |
| آیا مقاله از طرح تحقیقاتی و یا منتورشیپ استخراج شده است؟ | خیر |
| عنوان نشریه (خارج از لیست فوق) | Scientific Study & Research |
| نوع مقاله | Original Article |
| نحوه ایندکس شدن مقاله | ایندکس شده سطح سه – Scopus |
| آدرس لینک مقاله/ همایش در شبکه اینترنت | http://pubs.ub.ro/?pg=revues&rev=cscc6 |
| ABSTRACT: One of the most significant current discussions in dough fermentation is survivability and bioactivity of Saccharomyces cerevisiae. In this study, four samples of instant dry yeast (all the yeast strains are active dry type) were evaluated by epifluorescence light microscopy using 0.2 % fluorescein diacetate. Microbial tests were carried out in order to count the number of viable cells yeast. Gasograph used to measuring CO2 produced during fermentation. Bread volume and height were assessed. Yeast (A) had the highest number of green cells (178 ± 7) due to its more bioactivity as compared to types B, C and D (P<0.05) and yeast (D) had the lowest number of green yeast cells (48 ± 8). In microbial tests, the number of viable yeast in yeast (A) was highest (15×1010 cfu‧mg-1) and in yeast (D) was the lowest (9×1010 cfu‧mg-1). In gasography yeast (A) produced the highest amount of CO2 (163 ± 2 mL CO2/3h) and in yeast (D) produced the lowest amount of CO2 (140 ± 2 mL CO2/3h). Bread (A) (that made by yeast A) had the highest volume (132 ± 1.0 cm3) and height (4.8 ± 0.3 cm) and bread (D) (that made by yeast D) had the lowest volume (102 ± 6cm3) and height (3.7 ± 0.2 cm). High survivability and bioactivity of baker’s yeast leads to more CO2 production that leads to high volume and height in bread. |
| نویسنده | نفر چندم مقاله |
|---|---|
| عزیز همایونی راد | دوم |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| EVALUATION OF SURVIVABILITY AND BIOACTIVITY OF SACCHAROMYCES CEREVISIAE IN BREAD DOUGH.pdf | 1396/08/11 | 755278 | دانلود |
| Doc5.docx | 1396/08/11 | 281229 | دانلود |
