April 14/Catania, Italy/Biotech Week -- Scientists discuss in "Technological Properties of Bakers' Yeasts in Durum Wheat Semolina Dough" new findings in life sciences. "Properties of 13 Saccharomyces cerevisiae strains isolated from different sources (traditional sourdoughs, industrial baking yeasts etc.) were studied in dough produced with durum wheat (Sicilian semolina, variety Mongibello). Durum wheat semolina and durum wheat flour are products prepared from grain of durum wheat (Triticum durum Desf.) by grinding or milling processes in which the bran and germ are essentially removed and the remainder is comminuted to a suitable degree of fineness," scientists in Catania, Italy, report.

"Acidification and leavening properties of the dough were evaluated. Strains isolated from traditional sourdoughs (DSM PST18864, DSM PST18865 and DSM PST18866) showed higher leavening power, valuable after the first and second hours of fermentation, than commercial baking yeasts. In particular the strain DSM PST 18865 has also been successfully tested in bakery companies for the improvement of production processes. Baking and staling tests were carried out on five yeast strains to evaluate their fermentation ability directly and their resistance to the staling process. Amplified fragment length polymorphism (fAFLP) was used to investigate genetic variations in the yeast strains," wrote V. Giannone and colleagues.

The researchers concluded, "This study showed an appreciable biodiversity in the microbial populations of both wild and commercial yeast strains."

Giannone and colleagues published their study in the Journal of Industrial Microbiology & Biotechnology ("Technological Properties of Bakers' Yeasts in Durum Wheat Semolina Dough." Journal of Industrial Microbiology & Biotechnology,/i>, 2010;37(4):371-9).

For additional information, contact V. Giannone, Science and Technology Park of Sicily, Blocco Palma I zi, Stradale V Lancia, 95121 Catania, Italy.

From the April 26, 2010, Prepared Foods E-dition