TY  - JOUR
T1  - A Method to Determine Gassing Power of Yeast
AU - , P. D. Ribotta AU - , M. N. Giuliano Albo 
JO  - Journal of Food Technology
VL  - 2
IS  - 4
SP  - 212
EP  - 215
PY  - 2004
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2004.212.215
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2004.212.215
KW  - 
AB  - A method for the determination of yeast activity (gas production) without taking into account the effects of other factors related to dough rising was tested varying fermentation conditions. In this method, the sugar in a liquid broad is fermented by yeastis fermented in a liquid broad and a flow of nitrogen is passed through the fermenting liquid to a pair of flasks with a solution of sodium hydroxide. Carbon dioxide is quantified by back titration. When the effects of nutrient types, weight amount and type of yeast, temperature and time of fermentation on gas production capacity of baker`s yeast were determined, the method proposed showed good repeatability and precision.
ER  -