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Title of Journal: Food Sci Biotechnol

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Abbravation: Food Science and Biotechnology

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The Korean Society of Food Science and Technology

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DOI

10.1016/0167-2681(90)90056-j

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2092-6456

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Production of white pan bread leavened by Emphasi

Authors: Eun Kyoung Mo Chang Keun Sung
Publish Date: 2014/04/30
Volume: 23, Issue: 2, Pages: 431-437
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Abstract

Pichia anomala SKMT was used as a starter for making white pan bread to extend the shelflife and to improve flavor properties Baking qualities were determined from P anomala SKMT leavened bread PA and Saccharomyces cerevisiae leavened bread CO Springiness and chewiness of the PA were significantly higher than those of the CO The number of Penicillium paneum colonies on the bread surface for PA was significantly lower than for CO during the storage time 10 days Based on sensory evaluation a significant difference was detected between the 2 bread types in flavor category A total 16 flavor compounds were detected only in PA including phenylethyl alcohol and 2phenylethyl acetate which have antifungal activities P anomala SKMT is a feasible leavening agent for the production of white pan bread with an extended shelflife

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  2. Modeling the effect of γ-irradiation on reducing total bacterial populations in gochujang intended for consumption by astronauts in space programs
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  5. Controlled release of allyl isothiocyanate from brown algae Laminaria japonica and mesoporous silica MCM-41 for inhibiting food-borne bacteria
  6. Dietary l -cysteine inhibits d -galactosamine-induced acute liver injury in rats
  7. Optimization of sterilization conditions for retorted meatballs based on prediction of heat penetration
  8. Modulation of intestinal microbiota in mice by kefir administration
  9. Chromatic characteristics and anthocyanin compositions of cabernet sauvignon wines: Influence of indigenous Saccharomyces cerevisiae strains in Ningxia, China
  10. Effect of heat and autoclave on allergenicity of porcine serum albumin
  11. Protease and γ-glutamyltranspeptidase activities of bacillus spp. isolated from rice straw
  12. Anti-inflammatory activity of ethanolic extract of Sargassum sagamianum in RAW 264.7 cells
  13. Anti-oxidant and anti-inflammatory properties of methanol extracts from various crops
  14. Effects of ozone on the cytomembrane and ultrastructure of Pseudomonas aeruginosa
  15. Antidiabetic andantioxidant properties, and α-amylase and α-glucosidase inhibition effects of triterpene saponins from Piper auritum
  16. Stress tolerance and physicochemical properties of encapsulation processes for Lactobacillus rhamnosus in pomegranate ( Punica granatum L.) fruit juice
  17. Microbial inhibition in mozzarella cheese using rosemary and thyme oils in combination with sodium diacetate
  18. Inhibition of β-amyloid peptide-induced neurotoxicity by kaempferol 3- O -(6″-acetyl)-β-glucopyranoside from butterbur ( Petasites japonicus ) leaves in B103 cells
  19. Korean red ginseng combined with nattokinase ameliorates dyslipidemia and the area of aortic plaques in high cholesterol-diet fed rabbits
  20. Comparative study of soybean oil refining using rice hull silicate and commercial adsorbents
  21. Ultrasound-assisted extraction of flavonoids and phenolic compounds from Ocimum tenuiflorum leaves
  22. Effect of UV irradiation on the antioxidant and anti-adipogenic activities of quercetin
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  24. Assessment of the pectolinarin content and the radical scavenging-linked antiobesity activity of Cirsium setidens Nakai extracts
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