Authors : P. D. Ribotta and M. N. Giuliano Albo
Abstract: A method for the determination of yeast activity (gas production) without taking into account the effects of other factors related to dough rising was tested varying fermentation conditions. In this method, the sugar in a liquid broad is fermented by yeastis fermented in a liquid broad and a flow of nitrogen is passed through the fermenting liquid to a pair of flasks with a solution of sodium hydroxide. Carbon dioxide is quantified by back titration. When the effects of nutrient types, weight amount and type of yeast, temperature and time of fermentation on gas production capacity of baker`s yeast were determined, the method proposed showed good repeatability and precision.
P. D. Ribotta and M. N. Giuliano Albo , 2004. A Method to Determine Gassing Power of Yeast . Journal of Food Technology, 2: 212-215.