TABLE 3.
Effect of trehalase disruption on fermentation ability in white bread dough and sweet bread dough and on frozen storage of white bread dough
| Strain | Sweet bread dough, nonfrozen
|
White bread dough, nonfrozen
|
White bread dough, frozen for 1 week
|
|||
|---|---|---|---|---|---|---|
| Loaf vol (ml)a | Specific vol (ml/g of bread) | Loaf vol (ml)a | Specific vol (ml/g of bread) | Loaf vol (ml)a | Specific vol (ml/g of bread) | |
| T118 | 715 | 4.3 | 715 | 4.9 | 505 | 3.4 |
| T154 | 780 | 4.7 | 750 | 5.0 | 590 | 4.1 |
| A318 | 780 | 4.7 | 765 | 5.2 | 555 | 3.7 |
| AT418 | 810 | 4.9 | 730 | 4.9 | 590 | 3.9 |
a
Volume of bread prepared with 100 g of flour and normalized to 4 g (wet weight) of yeast.