EVALUATION OF YEAST TYPE, FERMENTATION TIME AND THEIR INTERACTIONS ON THE GAS POWERING OF BAKER'S YEAST USING GASOGRAPHY METHOD

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KASAIE Z.; HOMAYOUNI RAD A.; HOMAYOUNI RAD H.

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ISSN: 2588-4824

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:70 Page(s): 183-191

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Title

EVALUATION OF YEAST TYPE, FERMENTATION TIME AND THEIR INTERACTIONS ON THE GAS POWERING OF BAKER'S YEAST USING GASOGRAPHY METHOD

Author(s)

KASAIE Z. | HOMAYOUNI RAD A. | HOMAYOUNI RAD H. | Issue Writer Certificate

Keywords

BAKERY YEASTQ3

FERMENTATION TIMEQ2

GAS POWERINGQ1

GASOGRAPHYQ1

Abstract

Type of baker's yeast and FERMENTATION TIME, are two factors that affect the quality of fermentation in bread dough. In this paper, with seven samples of instant dry yeast, GAS POWERING of yeast was examined with GASOGRAPHY method. Also the interaction between the yeast and FERMENTATION TIME on the production of Carbone dioxide has been investigated. Maximum amount of carbon dioxide produced by yeast A (163.33 ml) and yeast G had the least amount of gas production (139.67 mL). Investigation on FERMENTATION TIME showed that the All times are significantly different at the 5% level, but from 165 minutes to 180 this difference was not significant. The study of interactions of yeast and FERMENTATION TIME on the production of carbon dioxide by seven samples of yeast showed that at the same fermentation conditions, the type of yeast and FERMENTATION TIME had a definite effect on GAS POWERING of bakery's yeasts.

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APA: Copy

KASAIE, Z., HOMAYOUNI RAD, A., & HOMAYOUNI RAD, H.. (2017). EVALUATION OF YEAST TYPE, FERMENTATION TIME AND THEIR INTERACTIONS ON THE GAS POWERING OF BAKER'S YEAST USING GASOGRAPHY METHOD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(70), 183-191. SID. https://sid.ir/paper/71571/en

Vancouver: Copy

KASAIE Z., HOMAYOUNI RAD A., HOMAYOUNI RAD H.. EVALUATION OF YEAST TYPE, FERMENTATION TIME AND THEIR INTERACTIONS ON THE GAS POWERING OF BAKER'S YEAST USING GASOGRAPHY METHOD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(70):183-191. Available from: https://sid.ir/paper/71571/en

IEEE: Copy

Z. KASAIE, A. HOMAYOUNI RAD, and H. HOMAYOUNI RAD, “EVALUATION OF YEAST TYPE, FERMENTATION TIME AND THEIR INTERACTIONS ON THE GAS POWERING OF BAKER'S YEAST USING GASOGRAPHY METHOD,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 70, pp. 183–191, 2017, [Online]. Available: https://sid.ir/paper/71571/en

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