STANDARDIZATION OF BREAD DOUGH RISE CAPACITY USING KLUYVEROMYCES LACTIS AND SACCHAROMYCES CEREVISIAE YEAST CULTURES

Article Id: ARCC2230 | Page : 124-126
Citation :- STANDARDIZATION OF BREAD DOUGH RISE CAPACITY USING KLUYVEROMYCES LACTIS AND SACCHAROMYCES CEREVISIAE YEAST CULTURES.Asian Journal Of Dairy and Food Research.2009.(28):124-126
B. Ramachandra, H. Manjunath, R. Prabha and R. Krishna
Address : Department of Dairy Microbiology, Dairy Science College, Hebbal, Bangalore-560 024, India.

Abstract

Yeast cultures such as Kluyveromyces lactis Ch17 which was isolated from cheese whey was
used to prepare bread along with the commercial yeast culture Saccharomyces cerevisiae at
different proportions (0:100, 100:0, 75:25, 50:50, 25:75) to standardize the Bread Dough Rise
Capacity (DRC). The results revearled that the dough rising capacity was maximum in the
commercial yeast (control). The combination of cultures of K. lactis Ch17 and S.cerevesiae used
at equal proportions (50:50) with skim milk powder (3g) and sucrose (edible sugar, 1.5g) improved
the DRC than the control sample, the edible sugar when replaced by the lactose at 50 and 100
per cent showed no improvement in the leavening of the bread. The commercial bakers yeast
S.cerevisiae could successfully be replaced by K.lactis Ch17 upto an extent of 50% with better
leavening properties in terms of dough volume.

Keywords

Baker’s yeast Bread dough Dough volume Dough rise capacity (DRC).

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