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	Provedor de dados Ciênc. Tecnol. Aliment. (1) BABT (1) Autor Bonfim,Tania Maria Bordin (1) Borzani,Walter (1) Brand,Debora (1) Gaensly,Fernanda (1) Wille,Grace Maria Ferreira de Castro (1) Palavra-chave Fermenting power (2) Baker's yeast (1) Bakers' yeast (1) Bakery (1) Gas-producing power (1) Gassing power (1) Iron supplementation (1) Saccharomyces cerevisiae (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2011 (1) 2004 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Measurement of the gassing power of bakers' yeast: correlation between the dough volume and the incubation time BABT Borzani,Walter. 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 to calculate the specific rate of the dough volume variation at any time. It provided more information regarding the fermentation power of the yeast than the sole value of its gas-producing power. A physical interpretation of the proposed equation is presented. Tipo: Info:eu-repo/semantics/article Palavras-chave: Bakers' yeast; Gassing power; Fermenting power; Gas-producing power. Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200008 Iron enriched Saccharomyces cerevisiae maintains its fermenting power and bakery properties Ciênc. Tecnol. Aliment. Gaensly,Fernanda; Wille,Grace Maria Ferreira de Castro; Brand,Debora; Bonfim,Tania Maria Bordin. Iron is an essential micronutrient in the metabolism of almost all living organisms; however, its deficiency is well documented especially in pregnant women and in children. Iron salts as a dietary supplement have low bioavailability and can cause gastrointestinal discomforts. Iron enriched yeasts can provide a supplementation of this micronutrient to the diet because this mineral has a better bioavailability when bonded to yeast cell macromolecules. These yeasts can be used as feed supplement for human and animals and also as baker's yeast. Baker's yeast Saccharomyces cerevisiae was cultivated in a reactor employing yeast media supplemented with 497 mg ferrous sulfate.L-1, and the resultant biomass incorporated 8 mg Fe.g-1 dry matter. This biomass... Tipo: Info:eu-repo/semantics/article Palavras-chave: Saccharomyces cerevisiae; Baker's yeast; Iron supplementation; Fermenting power; Bakery. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400025 Registros recuperados: 2 Primeira ... 1 ... Última

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