Kvasny Prum. 1966; 12(10): 222-225 | DOI: 10.18832/kp1966037

Evaluating the fermenting power of bakery yeast.Peer-reviewed article

L. MITTERHAUSZEROVÁ, L. SEDLÁKOVÁ

The article deals with the desing, construction and function of a testing apparatus which has been developed for measuring the fermenting power of bakery yeast in dough. Since the apparatus - the principle of which is based upon the information published in literature - is provided with a shaking attachment, it can be used as a general - purpose one for analysing homogenized liquid substrates. The results of fermentometric analyses are correlated to the values obtained by applying conventional methods for measuring the rising speed of dough.
(In Slovak, English summary only)

Keywords: fermenting power, bakery yeast

Published: October 1, 1966