Characteristics of Wheat-Flour Dough Using Enterobacter cloacae GAO With and Without Yeast |
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| Authors: | HIROKO NAGANO MASASHI OMORI ZENYA SHOJI |
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| Affiliation: | Author Nagano is affiliated with the Faculty of Education, Gifu Univ., Gifu 501-11, Japan;Author Shoji is affiliated with the Faculty of Education, Akita Univ., Akita 010, Japan;Author Omori is affiliated with the Dept. of Food Science, Otuma Women's Univ., Chiyoda-ku, Tokyo 102, Japan. |
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| Abstract: | The Leavening bacterium Enterobacter cloacae GAO made dough rise, without shrinkage or flattening due to refrigeration. The GAO plus yeast mixture was allowed to ferment from 20 to 25% of the time for the GAO alone. The ratio of 0.5% yeast volume to wheat flour was acceptable. The yeast was used in the dough to make mantou (a type of bun). Both mantou volume and pH declined after 3 days refrigeration. The GAO and yeast mixture could withstand 5-7 days refrigeration before falling. |
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