| Full text | |
| Author(s): |
Torrano, Giulliana Petean
;
Atanazio-Silva, Gabriel Aparecido
;
Basso, Thalita Peixoto
;
Basso, Thiago Olitta
;
Tadini, Carmen Cecilia
Total Authors: 5
|
| Document type: | Journal article |
| Source: | LWT-FOOD SCIENCE AND TECHNOLOGY; v. 199, p. 6-pg., 2024-04-21. |
| Abstract | |
This study aimed to develop non-GMO freezing-resistant hybrid yeast for frozen French bread dough. The hybrids were generated by direct mating, using Saccharomyces cerevisiae strains from the ethanol industry (PE-2) and a baker's yeast (FLE). Four viable hybrids were generated and named F5P1, F5P33, F5P40, and F5P42. According to the 96-well microplate analyses, the growth curves of the hybrids after freezing and subsequent thawing presented similar behavior to those without freezing. In a performance test after the freezing step, F5P1 and F5P40 achieved a higher development index, with values of (147.1 +/- 2.5) % and (102.1 +/- 5.6) %, respectively. The peak reached by F5P1, after 50 min, was similar (p > 0.05) to that of FLE, which was at 110 min. The difference between the time required for F5P1 to achieve the growth peak with and without freezing was 10 min, whereas for FLE, this difference was three times higher, which highlights the improving freezing resistance of the hybrid. Therefore, the hybrid F5P1 showed a leavening capacity similar to FLE (p > 0.05) and improved freezing resistance, which indicates its potential for application to frozen French bread dough. (AU) | |
| FAPESP's process: | 13/07914-8 - FoRC - Food Research Center |
| Grantee: | Bernadette Dora Gombossy de Melo Franco |
| Support Opportunities: | Research Grants - Research, Innovation and Dissemination Centers - RIDC |
| FAPESP's process: | 22/06530-0 - Performance of French bread frozen dough produced with a hybrid yeast not genetically modified |
| Grantee: | Gabriel Aparecido Atanazio da Silva |
| Support Opportunities: | Scholarships in Brazil - Scientific Initiation |