Abstract
Twenty-seven properties considered to be required for good bakery products were examined in 56 industrial and 2 laboratory yeast strains. The data obtained were applied to principal-component analysis, one of the multivariate statistical analyses. The first and second principal components together were extracted, and these accounted for 77.7% of the variance. The first principal component was interpreted as the glycolytic activity of yeast in dough, and the second one was interpreted as the balance of leavening abilities in sweet and flour doughs from the factor loadings. The scattergram on the two principal components was effective in grouping the 58 yeast strains used.
Full text
PDF
Selected References
These references are in PubMed. This may not be the complete list of references from this article.
- Botstein D., Fink G. R. Yeast: an experimental organism for modern biology. Science. 1988 Jun 10;240(4858):1439–1443. doi: 10.1126/science.3287619. [DOI] [PubMed] [Google Scholar]
- Spencer J. F., Spencer D. M. Genetic improvement of industrial yeasts. Annu Rev Microbiol. 1983;37:121–142. doi: 10.1146/annurev.mi.37.100183.001005. [DOI] [PubMed] [Google Scholar]