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Ecology of yeasts associated with kernels of several durum wheat genotypes and their role in co-culture with Saccharomyces cerevisiae during dough leavening.
Alfonzo A, Sicard D, Di Miceli G, Guezenec S, Settanni L. Alfonzo A, et al. Food Microbiol. 2021 Apr;94:103666. doi: 10.1016/j.fm.2020.103666. Epub 2020 Oct 24. Food Microbiol. 2021. PMID: 33279089
The doughs whose final volume was higher than control dough (inoculated exclusively with S. cerevisiae) were those inoculated with Naganishia albida, Vishniacozyma dimennae (118 mL each), and Candida parapsilosis (102 mL). The weight losses were variable, depending on the …
The doughs whose final volume was higher than control dough (inoculated exclusively with S. cerevisiae) were those inoculated with Na …
Influence of grain quality, semolinas and baker's yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat.
Ruisi P, Ingraffia R, Urso V, Giambalvo D, Alfonzo A, Corona O, Settanni L, Frenda AS. Ruisi P, et al. Food Res Int. 2021 Feb;140:110029. doi: 10.1016/j.foodres.2020.110029. Epub 2020 Dec 18. Food Res Int. 2021. PMID: 33648257
All semolinas were subjected to leavening by commercial baker's yeast and the experimental breads were subjected to the qualitative characterization (weight loss, height, firmness, colour, volatile organic compounds, image and sensory analysis). ...
All semolinas were subjected to leavening by commercial baker's yeast and the experimental breads were subjected to the qualitative c …