Kvasny Prum. 1966; 12(4): 84-86 | DOI: 10.18832/kp1966016

Determining the durability of bakery yeast.Peer-reviewed article

L. MITTERHAUSZEROVÁ

A new method based upon the measurements of amino nitrogen evolving in the period of proteolysis has been developed for determining the durability of bakery yeast. Water medium and elevated temperatures are employed to stimulate proteolysis. Conventional formol titration is used for determining aminonitrogen. The correlation coefficient expresing the relation between the amount of amino nitrogen and durability is 0,82. The described method is simple, takes little time (the results can be obtained in one day) and reliable.
(In Slovak, English summary only)

Keywords: bakery yeats, duration, amino nitrogen

Published: April 1, 1966