Standardization of Bread Dough Rise Capacity using Kluyveromyces lactis and Saccharomyces cerevisiae yeast cultures.

摘要

Yeast cultures such as Kluyveromyces lactis Ch17 which was isolated from cheese whey was used to prepare bread along with the commercial yeast culture Saccharomyces cerevisiae at different proportions (0:100, 100:0, 75:25, 50:50, 25:75) to standardize the Bread Dough Rise Capacity (DRC). The results revealed that the dough rising capacity was maximum in the commercial yeast (control). The combination of cultures of K. lactis Ch17 and S. cerevesiae used at equal proportions (50:50) with skim milk powder (3 g) and sucrose (edible sugar, 1.5 g) improved the DRC than the control sample, the edible sugar when replaced by the lactose at 50 and 100 per cent showed no improvement in the leavening of the bread. The commercial bakers yeast S. cerevisiae could successfully be replaced by K. lactis Ch17 upto an extent of 50% with better leavening properties in terms of dough volume.