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Effects of mill stream flours technological quality on fermentative activity of bakers yeast Saccharomyces cerevisiae.doc

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Effects of mill stream flours technological quality on fermentative activity of bakers yeast Saccharomyces cerevisiae

APTEFF, 39, 1-212 (2008) DOI: 10.2298/APT0839153M UDC: 664.64.016.8:664.641.12:664.642 BIBLID: 1450-7188 (2008) 39, 153-159 Original scientific paper EFFECTS OF MILL STREAM FLOURS TECHNOLOGICAL QUALITY ON FERMENTATIVE ACTIVITY OF BAKER’S YEAST Saccharomyces cerevisiae Katarina V. Miri? and Du?anka J. Pejin This work in concerned with the interdependence between technological quality of mill stream flours and fermentative activity of baker’s yeast Saccharomyces cerevisiae. Each mill stream flour has its own specific properties, determined by the particle size, technological phase of its formation and part of the wheat kernel it consists of. Bio- chemical complexity of dough during examination of fermentative activity of baker’s yeast confirmed the influence of a number of physical and biochemical flour properties, such as ash content, wet gluten content, rheological flour properties, phytic acid content and amylograph peak viscosity. Abudance of significant flour characteristic, their inte- raction and different behavior in the presence of the yeast, showed diversity and varia- tion of result within the same category of the mill stream flour. KEYWORDS: Wheat flour, mill stream flour, baker’s yeast, fermentative activity, ash, wet gluten, phytic acid, amylograph peak viscosity INTRODUCTION Wheat flour is the major ingredient in many products and consequently it exerts a major effect on their quality. It is also a complex biological entity and, as such, varies significantly with the source of the wheat. As a complex system, and because it is obta- ined from a plant, wheat flour contains a multitude of compounds found in any living tissue. These include: moisture 14%, proteins 7-15% (albumins, globulins, prolamin, glu- telin), starch 63-72% (amylopectin, amylose), nonstarchy polysaccharides 4.5-5.0% (pen- tosans and beta glucans), lipids 1%, as well as vitamins (thiamin, riboflavin, niacin) and minerals (iron, so