caa a22 4500 463156838 CHVBK 20180406164736.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0503-x doi (NATIONALLICENCE)springer-10.1007/s00217-006-0503-x Technological performances of commercial yeast strains ( Saccharomyces cerevisiae ) in different complex dough formulations [Elektronische Daten] [Manuela Rollini, Ernestina Casiraghi, Maria Pagani, Matilde Manzoni] Four commercial baker's yeasts strains in compressed form (S. cerevisiae), having different suggested use, were tested in the present research: LM (croissanterie products), LP (bread), OS (frozen doughs) and BL (festivity Italian cakes). The final goal was to highlight any possible difference in their technological performances when employed in the complex dough formulations bread, croissant and panettone. Microbiological analysis (total count, viability, glutathione and trehalose content) as well as technological tests (rheofermentographic analysis and evaluation of the dough-volume increase through image analysis) were carried out. All yeast samples resulted consistent with the commercial standards, although showing a certain viability variation (48/100%). Trehalose content resulted higher (max. 14% dw) in the osmotolerant-cryotolerant OS and BL yeast samples. As regards technological performances, LM and LP strains, proposed for croissant and bread production respectively, confirmed their good technological performances in these preparations. OS strain proved to be the only one able to produce a certain volume increase in the complex formulation panettone. Evaluation of this parameter through image analysis evidenced interesting correlations with data obtained by rheofermentometer (R 2: 0.9098-0.9980). Springer-Verlag, 2006 S. cerevisiae nationallicence Yeast dough nationallicence Rheofermetometer nationallicence Image analysis nationallicence Leavening rate nationallicence Rollini Manuela Department of Food Science and Technology (DiSTAM), Università degli Studi di Milano, Via Celoria 2, 20133, Milan, Italy aut Casiraghi Ernestina Department of Food Science and Technology (DiSTAM), Università degli Studi di Milano, Via Celoria 2, 20133, Milan, Italy aut Pagani Maria Department of Food Science and Technology (DiSTAM), Università degli Studi di Milano, Via Celoria 2, 20133, Milan, Italy aut Manzoni Matilde Department of Food Science and Technology (DiSTAM), Università degli Studi di Milano, Via Celoria 2, 20133, Milan, Italy aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 19-24 1438-2377 226:1-2<19 2007 226 217 https://doi.org/10.1007/s00217-006-0503-x text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0503-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Rollini Manuela Department of Food Science and Technology (DiSTAM), Università degli Studi di Milano, Via Celoria 2, 20133, Milan, Italy aut NATIONALLICENCE 700 1- Casiraghi Ernestina Department of Food Science and Technology (DiSTAM), Università degli Studi di Milano, Via Celoria 2, 20133, Milan, Italy aut NATIONALLICENCE 700 1- Pagani Maria Department of Food Science and Technology (DiSTAM), Università degli Studi di Milano, Via Celoria 2, 20133, Milan, Italy aut NATIONALLICENCE 700 1- Manzoni Matilde Department of Food Science and Technology (DiSTAM), Università degli Studi di Milano, Via Celoria 2, 20133, Milan, Italy aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 19-24 1438-2377 226:1-2<19 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer