DOUGH-LEAVENING BY ZYMOMONAS-MOBILIS AND ITS APPLICATION TO BREADMAKING

Among five strains of Zymomonas mobilis strain Z6C had the highest lea vening ability in doughs containing either glucose or sucrose. Z6C mos t efficiently leavened the dough when it contained 5% sucrose, and thi s leavening ability was twice as much as that of commercial compressed yeast. At the same concentrations of NaCl, the leavening ability of Z 6C was reduced more than that of baker's yeast. When comparing baked g oods made with yeast, those made with Z6C had similar specific volumes , but Z6C baked goods had slight acidic flavor. Chromatographic analys is of head-space gas of yeast-leavened bread showed that two chemicals appearing in Z6C leavened bread were missing.