Kinetics of microbial growth, gas production and dough volume expansion during leavening

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009674.pdf
1990
Akdoğan, Hülya
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https://hdl.handle.net/11511/4887
Graduate School of Natural and Applied Sciences, Thesis

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KINETICS OF MICROBIAL-GROWTH, GAS-PRODUCTION, AND DOUGH VOLUME INCREASE DURING LEAVENING
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Microbial growth, gas production, and volume increase were studied experimentally at 10-degrees-C, 15-degrees-C, 20-degrees-C, 25-degrees-C, and 30-degrees-C in a sourdough production process. Microbial growth was simulated with the logistic equation. Gas production and dough volume increase rates were simulated with the Luede-king-Piret and saturation equations, respectively. In a leavening process, carbon dioxide is produced by the Bakers' yeast and entrapped into the gas cells formed by the gluten fil...
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Citation Formats
H. Akdoğan, “Kinetics of microbial growth, gas production and dough volume expansion during leavening,” Middle East Technical University, 1990.
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