A novel steamed bread making process using salt-stressed baker's yeast

International Journal of Food Science and Technology

Volumn 44, Issue 12, 2009, Pages 2637-2643

  Te Yeh, Lien ^a   Wu, Mei Li ^a   Charles, Albert Linton ^a   Huang, Tzou Chi ^a  

^a NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

Baker's yeast; Salt stress; Steamed bread

Indexed keywords

EID: 70450207224     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02096.x     Document Type: Article

References (29)

1. AACC (1983a). Approved Methods of the AACC, 8th edn. Methods 44-15A, 08-01, and 46-30. St Paul, MN : American Association of Cereal Chemists.
2. AACC (1983b). Approved Methods of the AACC, 8th edn. Methods 54-21. St Paul, MN : American Association of Cereal Chemists.
3. AACC (1986). Approved Methods of the AACC, 8th edn. Methods 74-09. St Paul, MN : American Association of Cereal Chemists.
4. Al-Hooti, S.N., Sidhu, J.S. Al-Saqer, J.M. (2000). Utility of CIE Tristimulus system in measuring the objective crumb color of high fiber toast bread formulations. Journal of Food Quality, 23, 103 116.
5. Bahrndorff, S., Petersen, S.O., Loeschcke, V., Overgaard, J. Holmstrup, M. (2007). Differences in cold and drought tolerance of high arctic and sub-arctic populations of Megaphorura arctica Tullberg 1876 (Onychiuridae: Collembola). Cryobiology, 55, 315 323.
6. Barrett, A.H., Cardello, A.V., Mair, L. et al. (2000). Textural optimization of shelf-stable bread: effects of glycerol content and dough-forming technique. Cereal Chemistry, 77, 2.
7. Blomberg, A. (2000). Metabolic surprises in Saccharomyces cerevisiae during adaptation to saline condition: questions, some answers and a model. Federation of European Microbiological Societies Microbiology Letters, 182, 1 8.
8. Brown, A.D. (1978). Compatible solutes and extreme water stress in eukaryotic microorganism. Advance Microbiology Physiology, 17, 181 242.
9. Carvalheiro, F., Roseiro, J.C. Girio, F. M. (1999). Interactive effects of sodium chloride and heat shock on trehalose accumulation and glycerol production by Saccharomyces cerevisiae. Food Microbiology, 16, 543 550.
10. Cauvain, S. Cyster, J. (1996). Sponge cake technology. Campden and Chorleywood Food Research Association Review, 2, 1 43.
11. Galal, A. M. Johnson, J. A. (1976). Effect of pectin and glycerol on bread staling. Bakers' Digest, 50, 6.
12. Hirasawa, R. Yokoigawa, K. (2001). Leavening ability of baker's yeast exposed to hyperosmotic media. Federation of European Microbiological Societies Microbiology Letters, 194, 159 162.
13. Huang, S.D. Miskelly, D. M. (1991). Steamed bread - a popular food in China. Food Australia, 38, 346 347 350-351.
14. Huang, S., Quail, K. Moss, R. (1998). The optimization of a laboratory processing procedure for southern-style Chinese steamed bread. International Journal of Food Science and Technology, 33, 345 357. (Pubitemid 128386036)
15. +). Federation of European Biochemical Societies, 286, 13 17.
16. Lewis, J.G., Learmonth, R.P. Watson, K. (1995). Induction of heat, freezing and tolerance by heat and salt shock in Saccharomyces cerevisiae. Microbiology, 141, 687 694.
17. Lin, Z.J., Miskelly, D.M. Moss, H.J. (1990). Suitability of various Australian wheats for Chinese-style steamed bread. Journal of Science and Food Agriculture, 53, 203 213.
18. Lombard, G.E., Weinert, I.A.G., Minnarr, A. Taylor, J.R.N. (2000). Preservation of south African steamed bread using hurdle technology. Lebensmittel-Wissenschaft und-Technologie, 33, 138 143.
19. Luyten, K., Albertyn, J., Skibbe, W.F. et al. (1995). Fps1, a yeast member of the MIP family of channel proteins, is a facilitator for glycerol uptake and effux and is inactive under osmotic stress. The European Molecular Biology Organization Journal, 14, 1360 1371.
20. Myers, D.K., Joseph, V.M., Pehm, S., Galvagno, M. Attfield, P.V. (1998). Loading of Saccharomyces cerevisiae with glycerol leads to enhanced fermentation in sweet bread doughs. Food Microbiology, 15, 51 58.
21. Pyler, E.J. (1988a). Dough fermentation. In : Baking Science and Technology (edited by E.J. Pyler 3rd edn. pp. 625 659. Missouri, KS, USA : Sosland Publishing Company Press.
22. Pyler, E.J. (1988b). Dough fermentation. In : Baking Science and Technology (edited by E.J. Pyler 3rd edn. pp. 412 414. Missouri, KS, USA : Sosland Publishing Company Press.
23. Qin, P., Cheng, S.-H. Ma, C.-X. (2007). Effect of waxy wheat flour blends on the quality of Chinese steamed bread. Agricultural Science in China, 10, 1275 1282.
24. Randez-Gil, F., Sannz, P. Prieto, J.A. (1999). Engineering baker's yeast: room for improvement. Trends in Biotechnology, 17, 237 244.
25. Reed, R.H., Chudek, J.A., Foster, R. Gadd, G.M. (1987). Osmotic significance of glycerol accumulation in exponentially growing yeasts. Applied and Environmental Microbiology, 53, 2119 2123.
26. Rosell, C.M. Collar, C. (2009). Effect of temperature and consistency on wheat dough performance. International Journal of Food Science and Technology, 44, 493 502.
27. Sangnark, A. Noomhorm, A. (2004). Effect of dietary fiber from sugarcane bagasse and sucrose ester on dough and bread properties. Lebensmittel- Wissenschaft und-Technologie, 37, 697 704.
28. Tamas, M.J. Hohmann, S. (2003). The osmotic stress response of Saccharomyces cerevisiae. In : Yeast Stress Responses (edited by S. Hohmann W.H. Mager). Pp. 121 200. New York : Springer-Verlag Berlin Heidelberg Press.
29. Yue, P. Rayas-Duarte, P. (1997). An overview of steamed bread. Cereal Foods World, 42, 210 215.