https://microbewiki.kenyon.edu/api.php?action=feedcontributions&user=Owen+Foster15&feedformat=atommicrobewiki - User contributions [en]2024-03-28T18:29:59ZUser contributionsMediaWiki 1.39.6https://microbewiki.kenyon.edu/index.php?title=Yeast_Culture_in_Baking&diff=107550Yeast Culture in Baking2015-03-24T15:59:27Z<p>Owen Foster15: </p>
<hr />
<div>The advent of agriculture in many different human civilizations caused significant diet changes stapled by the consistent availability and thus predominating source of nutrients from cereals. In some areas, cereals total as much as 80% of total food intake.<sup>14</sup> Microbes existing on the surfaces of many of these grains in some cases cause spoilage; however, some microbes such as the fungi [http://microbewiki.kenyon.edu/index.php/Saccharomyces_cerevisiae Saccharomyces cerevisiae], or simply called yeast, aid in the process of breaking down complex, potentially detrimental grain macromolecules while increasing taste of the product. As grains have been the primary source of carbohydrates since the advent of agriculture, predating any empirical understanding of microbes, yeast culture in baking serves as an exciting point of academic inquiry at the intersection of cultural health, cultural traditions, and the molecular biological driving forces. The [http://microbewiki.kenyon.edu/index.php/Yeast_Ethanol_Fermentation Yeast fermentation] process is integral to their utililty, converting complex carbohydrates such as starch to simpler carbs, carbon dioxide, and alcohol.<br />
<br />
In the past few hundred years, the yeast culturing process in making breads has undergone empirical analysis and is now an artisanal and industrial keystone to proper bread production.<sup>2</sup> Previously, many cultures often (and to this day do) ate unleavened bread, or did not have concrete fermentation practices. Many factors affecting bread qualities are considered by bakers, including the exact strain of yeast, its form, the types of flour, the ratios of these ingredients, additives and symbiotes, and leavening time. Additionally, contemporary biotechnology approaches such as genetic engineering have recently been employed in attempts to identify, select for, or transfer genes responsible for desirable phenotypes, such as increased (more or faster) fermentation, or the biosynthesis of certain secondary metabolites. Due to the relative simplicity of yeast culture and its status as a eukaryote, <br><i>Saccharomyces cerevisiae</i> has been widely employed in biological studies, in fact contributing the first genome sequenced. <br />
<br />
<br />
==Biology==<br />
====Biology of Yeast====<br />
<br />
<br />
====Culturing Yeast====<br />
<br />
<br />
====Metabolic Pathways of Importance====<br />
<br />
<br><br>Other examples:<br />
<br><b>Bold</b><br />
<br><i>Italic</i><br />
<br><b>Subscript:</b> H<sub>2</sub>O<br />
<br><b>Superscript:</b> Fe<sup>3+</sup><br />
<br />
<br />
<br>Overall paper length should be 3,000 words, with at least 3 figures with data.<br><br />
<br />
<br> <br><br />
<br />
==Preparation of Culture for Baking==<br />
<br />
====Activation of Yeast Culture====<br />
<br />
====Preparation of Dough====<br />
<br />
====Additives====<br />
<br />
==Industrial Considerations==<br />
<br />
====Symbiotes====<br />
<br />
====Contamination====<br />
<br />
====Genetic Engineering====<br />
<br />
<br />
==Further Reading==<br />
[http://bookzz.org/book/1258455/96fe59 Discovering Sourdough, by Teresa Greenway]—An excellent, comprehensive manual for cooking doughs, covering a range of baking considerations. <br />
<br />
==References==<br />
<br />
<sup>1</sup>[http://www.foodandnutritionresearch.net/index.php/fnr/article/view/5231/6279 Adlercreutz, Herman. "Can Rye Intake Decrease Risk of Human Breast Cancer?" Food & Nutrition Research 54.0 (2010): n. pag. Web.] <br />
<br />
<sup>2</sup>Amendola, Joseph, and Nicole Rees. Understanding Baking: The Art and Science of Baking. Hoboken, NJ: J. Wiley, 2003. Print.<br />
<br />
<sup>3</sup>[http://www.microbialcellfactories.com/content/10/S1/S15 Arendt, Elke K., Alice Moroni, and Emanuele Zannini. "Medical Nutrition Therapy: Use of Sourdough Lactic Acid Bacteria as a Cell Factory for Delivering Functional Biomolecules and Food Ingredients in Gluten Free Bread." Microbial Cell Factories 10.Suppl 1 (2011): S15. Web.]<br />
<br />
<sup>4</sup>Bamforth, Charles W. Food, Fermentation, and Micro-organisms. Oxford: Blackwell Science, 2005. Print.<br />
<br />
<sup>5</sup>[http://www.agronomy.it/index.php/agro/article/view/36 Flagella, Zina. "Nutritional and Technological Quality of the Durum Wheat." Italian Journal of Agronomy 1.1s (2011): n. pag. Web.]<br />
<br />
<sup>6</sup>Gobbetti, Marco, and Michael Gänzle. Handbook on Sourdough Biotechnology. New York: Springer, 2013. Print.<br />
<br />
<sup>7</sup>Hosier Greenway, Teresa L. Discovering Sourdough. N.p.: Self-Publised, n.d. Print.<br />
<br />
<sup>8</sup>[http://www.sciencedirect.com/science/article/pii/S1369702107703176 Martin, Peter. "The Secret to Baking a Good Loaf." Materials Today 10.12 (2007): 65. Web.]<br />
<br />
<sup>9</sup>[http://www.doiserbia.nb.rs/img/doi/0352-4906/2009/0352-49060916305P.pdf Pejin, Dusanka, Olgica Grujic, Jelena Pejin, and Suncica Kocic-Tanackov. "Effect of Yeast Storage Temperature and Flour Composition on Fermentative Activities of Baker's Yeast." Zbornik Matice Srpske Za Prirodne Nauke 116 (2009): 305-13. Web.]<br />
<br />
<sup>10</sup>[http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000200007 Pinho, Beatriz Helena, and Eliana Badiale Furlong. "The Occurrence of Molds, Yeasts and Mycotoxins in Pre-cooked Pizza Dough Sold in Southern Rio Grande Do Sul." Brazilian Journal of Microbiology 31.2 (2000): n. pag. Web.]<br />
<br />
<sup>11</sup>[http://www.microbialcellfactories.com/content/9/1/56 Pérez-Torrado, Roberto, Joaquín Panadero, María Hernández-López, José Prieto, and Francisca Randez-Gil. "Global Expression Studies in Baker's Yeast Reveal Target Genes for the Improvement of Industrially-relevant Traits: The Cases of CAF16 and ORC2." Microbial Cell Factories 9.1 (2010): 56. Web.]<br />
<br />
<sup>12</sup>Rose, R. H., and JS Harrison. The Yeasts: Yeast Technology. London: Academic, 1993. Print.<br />
<br />
<sup>13</sup>[http://www.microbialcellfactories.com/content/11/1/40 Sasano, Yu, Yutaka Haitani, Keisuke Hashida, Iwao Ohtsu, Jun Shima, and Hiroshi Takagi. "Enhancement of the Proline and Nitric Oxide Synthetic Pathway Improves Fermentation Ability under Multiple Baking-associated Stress Conditions in Industrial Baker's Yeast." Microbial Cell Factories 11.1 (2012): 40. Web.]<br />
<br />
<sup>14</sup>Thurmond, David L. A Handbook of Food Processing in Classical Rome: For Her Bounty No Winter. Leiden: Brill, 2006. Print.<br />
<br />
<sup>15</sup>[http://maxwellsci.com/print/ajfst/v5-84-89.pdf Toyosaki, Toshiyuki, and Yasuhide Sakane. "Effects of Salt on Wheat Flour Dough Fermentation." Advance Journal of Food Science and Technology 5.2 (2013): 84-89. Web.]<br />
<br />
<br />
<!--Do not remove this line--><br />
Edited by Owen Z. Foster, a student of [http://www.jsd.claremont.edu/faculty/profile.asp?FacultyID=254 Nora Sullivan] in BIOL168L (Microbiology) in [http://www.jsd.claremont.edu/ The Keck Science Department of the Claremont Colleges] Spring 2015.<br />
<br />
<!--Do not edit or remove this line-->[[Category:Pages edited by students of Nora Sullivan at the Claremont Colleges]]</div>Owen Foster15https://microbewiki.kenyon.edu/index.php?title=Yeast_Culture_in_Baking&diff=107544Yeast Culture in Baking2015-03-24T15:50:50Z<p>Owen Foster15: </p>
<hr />
<div>The advent of agriculture in many different human civilizations caused significant diet changes stapled by the consistent availability and thus predominating source of nutrients from cereals. In some areas, cereals total as much as 80% of total food intake (Food and Bread history). Microbes existing on the surfaces of many of these grains in some cases cause spoilage; however, some microbes such as [http://microbewiki.kenyon.edu/index.php/Saccharomyces_cerevisiae Saccharomyces cerevisiae], or simply called yeast, aid in the process of breaking down complex, potentially detrimental grain macromolecules while increasing taste of the product. As grains have been the primary source of carbohydrates since the advent of agriculture, predating any empirical understanding of microbes, yeast culture in baking serves as an exciting point of academic inquiry at the intersection of cultural health, cultural traditions, and the molecular biological driving forces. The [http://microbewiki.kenyon.edu/index.php/Yeast_Ethanol_Fermentation Yeast fermentation] process is integral to their utililty, converting complex carbohydrates such as starch to simpler carbs, carbon dioxide, and alcohol. <br />
<br />
In the past few hundred years, the yeast culturing process in making breads has undergone empirical analysis and is now an artisanal and industrial keystone to proper bread production. Previously, many cultures often (and to this day do) ate unleavened bread, or did not have concrete fermentation practices Many factors affecting bread qualities are considered by bakers, including the exact strain of yeast, its form, the types of flour, the ratios of these ingredients, additives and symbiotes, and leavening time. Additionally, contemporary biotechnology approaches such as genetic engineering have recently been employed in attempts to identify, select for, or transfer genes responsible for desirable phenotypes, such as increased (more or faster) fermentation, or the biosynthesis of certain secondary metabolites. <br />
<br />
<br />
<br />
==Biology==<br />
====Biology of Yeast====<br />
<br />
<br />
====Culturing Yeast====<br />
<br />
<br />
====Metabolic Pathways of Importance====<br />
<br />
<br><br>Other examples:<br />
<br><b>Bold</b><br />
<br><i>Italic</i><br />
<br><b>Subscript:</b> H<sub>2</sub>O<br />
<br><b>Superscript:</b> Fe<sup>3+</sup><br />
<br />
<br />
<br>Overall paper length should be 3,000 words, with at least 3 figures with data.<br><br />
<br />
<br> <br><br />
<br />
==Preparation of Culture for Baking==<br />
<br />
====Activation of Yeast Culture====<br />
<br />
====Preparation of Dough====<br />
<br />
====Additives====<br />
<br />
==Industrial Considerations==<br />
<br />
====Symbiotes====<br />
<br />
====Contamination====<br />
<br />
====Genetic Engineering====<br />
<br />
<br />
==Further Reading==<br />
[http://bookzz.org/book/1258455/96fe59 Discovering Sourdough, by Teresa Greenway]—An excellent, comprehensive manual for cooking doughs, covering a range of baking considerations. <br />
<br />
==References==<br />
<br />
<sup>1</sup>[http://www.foodandnutritionresearch.net/index.php/fnr/article/view/5231/6279 Adlercreutz, Herman. "Can Rye Intake Decrease Risk of Human Breast Cancer?" Food & Nutrition Research 54.0 (2010): n. pag. Web.] <br />
<br />
<sup>2</sup>Amendola, Joseph, and Nicole Rees. Understanding Baking: The Art and Science of Baking. Hoboken, NJ: J. Wiley, 2003. Print.<br />
<br />
<sup>3</sup>[http://www.microbialcellfactories.com/content/10/S1/S15 Arendt, Elke K., Alice Moroni, and Emanuele Zannini. "Medical Nutrition Therapy: Use of Sourdough Lactic Acid Bacteria as a Cell Factory for Delivering Functional Biomolecules and Food Ingredients in Gluten Free Bread." Microbial Cell Factories 10.Suppl 1 (2011): S15. Web.]<br />
<br />
<sup>4</sup>Bamforth, Charles W. Food, Fermentation, and Micro-organisms. Oxford: Blackwell Science, 2005. Print.<br />
<br />
<sup>5</sup>[http://www.agronomy.it/index.php/agro/article/view/36 Flagella, Zina. "Nutritional and Technological Quality of the Durum Wheat." Italian Journal of Agronomy 1.1s (2011): n. pag. Web.]<br />
<br />
<sup>6</sup>Gobbetti, Marco, and Michael Gänzle. Handbook on Sourdough Biotechnology. New York: Springer, 2013. Print.<br />
<br />
<sup>7</sup>Hosier Greenway, Teresa L. Discovering Sourdough. N.p.: Self-Publised, n.d. Print.<br />
<br />
<sup>8</sup>[http://www.sciencedirect.com/science/article/pii/S1369702107703176 Martin, Peter. "The Secret to Baking a Good Loaf." Materials Today 10.12 (2007): 65. Web.]<br />
<br />
<sup>9</sup>[http://www.doiserbia.nb.rs/img/doi/0352-4906/2009/0352-49060916305P.pdf Pejin, Dusanka, Olgica Grujic, Jelena Pejin, and Suncica Kocic-Tanackov. "Effect of Yeast Storage Temperature and Flour Composition on Fermentative Activities of Baker's Yeast." Zbornik Matice Srpske Za Prirodne Nauke 116 (2009): 305-13. Web.]<br />
<br />
<sup>10</sup>[http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000200007 Pinho, Beatriz Helena, and Eliana Badiale Furlong. "The Occurrence of Molds, Yeasts and Mycotoxins in Pre-cooked Pizza Dough Sold in Southern Rio Grande Do Sul." Brazilian Journal of Microbiology 31.2 (2000): n. pag. Web.]<br />
<br />
<sup>11</sup>[http://www.microbialcellfactories.com/content/9/1/56 Pérez-Torrado, Roberto, Joaquín Panadero, María Hernández-López, José Prieto, and Francisca Randez-Gil. "Global Expression Studies in Baker's Yeast Reveal Target Genes for the Improvement of Industrially-relevant Traits: The Cases of CAF16 and ORC2." Microbial Cell Factories 9.1 (2010): 56. Web.]<br />
<br />
<sup>12</sup>Rose, R. H., and JS Harrison. The Yeasts: Yeast Technology. London: Academic, 1993. Print.<br />
<br />
<sup>13</sup>[http://www.microbialcellfactories.com/content/11/1/40 Sasano, Yu, Yutaka Haitani, Keisuke Hashida, Iwao Ohtsu, Jun Shima, and Hiroshi Takagi. "Enhancement of the Proline and Nitric Oxide Synthetic Pathway Improves Fermentation Ability under Multiple Baking-associated Stress Conditions in Industrial Baker's Yeast." Microbial Cell Factories 11.1 (2012): 40. Web.]<br />
<br />
<sup>14</sup>Thurmond, David L. A Handbook of Food Processing in Classical Rome: For Her Bounty No Winter. Leiden: Brill, 2006. Print.<br />
<br />
<sup>15</sup>[http://maxwellsci.com/print/ajfst/v5-84-89.pdf Toyosaki, Toshiyuki, and Yasuhide Sakane. "Effects of Salt on Wheat Flour Dough Fermentation." Advance Journal of Food Science and Technology 5.2 (2013): 84-89. Web.]<br />
<br />
<br />
<!--Do not remove this line--><br />
Edited by Owen Z. Foster, a student of [http://www.jsd.claremont.edu/faculty/profile.asp?FacultyID=254 Nora Sullivan] in BIOL168L (Microbiology) in [http://www.jsd.claremont.edu/ The Keck Science Department of the Claremont Colleges] Spring 2015.<br />
<br />
<!--Do not edit or remove this line-->[[Category:Pages edited by students of Nora Sullivan at the Claremont Colleges]]</div>Owen Foster15https://microbewiki.kenyon.edu/index.php?title=Yeast_Culture_in_Baking&diff=107489Yeast Culture in Baking2015-03-24T13:09:23Z<p>Owen Foster15: </p>
<hr />
<div>The advent of agriculture in many different human civilizations caused significant diet changes stapled by the consistent availability and thus predominating source of nutrients from cereals. In some areas, cereals total as much as 80% of total food intake (Food and Bread history). Microbes existing on the surfaces of many of these grains in some cases cause spoilage; however, some microbes such as Saccharomyces cerevisiae (Link), or simply called yeast, aid in the process of breaking down complex, potentially detrimental grain macromolecules while increasing taste of the product. As grains have been the primary source of carbohydrates since the advent of agriculture, predating any empirical understanding of microbes, yeast culture in baking serves as an exciting point of academic inquiry at the intersection of cultural health, cultural traditions, and the molecular biological driving forces. The Yeast fermentation (Link) process is integral to their utililty, converting complex carbohydrates such as starch to simpler carbs, carbon dioxide, and alcohol. In the past few hundred years, the yeast culturing process has undergone empirical analysis and is now an artisanal and industrial keystone to proper bread production. Many factors affecting bread qualities are considered by bakers, including the exact strain of yeast, its form, the types of flour, the ratios of these ingredients, additives and symbiotes, and leavening time. Additionally, contemporary biotechnology approaches such as genetic engineering have recently been employed in attempts to identify, select for, or transfer genes responsible for desirable phenotypes, such as increased (more or faster) fermentation, or the biosynthesis of certain secondary metabolites. <br />
<br />
==Biology==<br />
====Biology of Yeast====<br />
<br />
<br />
====Culturing Yeast====<br />
<br />
<br />
====Metabolic Pathways of Importance====<br />
<br />
<br><br>Other examples:<br />
<br><b>Bold</b><br />
<br><i>Italic</i><br />
<br><b>Subscript:</b> H<sub>2</sub>O<br />
<br><b>Superscript:</b> Fe<sup>3+</sup><br />
<br />
<br />
<br>Overall paper length should be 3,000 words, with at least 3 figures with data.<br><br />
<br />
<br> <br><br />
<br />
==Preparation of Culture for Baking==<br />
<br />
====Activation of Yeast Culture====<br />
<br />
====Preparation of Dough====<br />
<br />
====Additives====<br />
<br />
==Industrial Considerations==<br />
<br />
====Symbiotes====<br />
<br />
====Contamination====<br />
<br />
====Genetic Engineering====<br />
<br />
<br />
==Further Reading==<br />
[http://bookzz.org/book/1258455/96fe59 Discovering Sourdough, by Teresa Greenway]—An excellent, comprehensive manual for cooking doughs, covering a range of baking considerations. <br />
<br />
==References==<br />
<br />
<sup>1</sup>[http://www.foodandnutritionresearch.net/index.php/fnr/article/view/5231/6279 Adlercreutz, Herman. "Can Rye Intake Decrease Risk of Human Breast Cancer?" Food & Nutrition Research 54.0 (2010): n. pag. Web.] <br />
<br />
<sup>2</sup>Amendola, Joseph, and Nicole Rees. Understanding Baking: The Art and Science of Baking. Hoboken, NJ: J. Wiley, 2003. Print.<br />
<br />
<sup>3</sup>[http://www.microbialcellfactories.com/content/10/S1/S15 Arendt, Elke K., Alice Moroni, and Emanuele Zannini. "Medical Nutrition Therapy: Use of Sourdough Lactic Acid Bacteria as a Cell Factory for Delivering Functional Biomolecules and Food Ingredients in Gluten Free Bread." Microbial Cell Factories 10.Suppl 1 (2011): S15. Web.]<br />
<br />
<sup>4</sup>Bamforth, Charles W. Food, Fermentation, and Micro-organisms. Oxford: Blackwell Science, 2005. Print.<br />
<br />
<sup>5</sup>[http://www.agronomy.it/index.php/agro/article/view/36 Flagella, Zina. "Nutritional and Technological Quality of the Durum Wheat." Italian Journal of Agronomy 1.1s (2011): n. pag. Web.]<br />
<br />
<sup>6</sup>Gobbetti, Marco, and Michael Gänzle. Handbook on Sourdough Biotechnology. New York: Springer, 2013. Print.<br />
<br />
<sup>7</sup>Hosier Greenway, Teresa L. Discovering Sourdough. N.p.: Self-Publised, n.d. Print.<br />
<br />
<sup>8</sup>[http://www.sciencedirect.com/science/article/pii/S1369702107703176 Martin, Peter. "The Secret to Baking a Good Loaf." Materials Today 10.12 (2007): 65. Web.]<br />
<br />
<sup>9</sup>[http://www.doiserbia.nb.rs/img/doi/0352-4906/2009/0352-49060916305P.pdf Pejin, Dusanka, Olgica Grujic, Jelena Pejin, and Suncica Kocic-Tanackov. "Effect of Yeast Storage Temperature and Flour Composition on Fermentative Activities of Baker's Yeast." Zbornik Matice Srpske Za Prirodne Nauke 116 (2009): 305-13. Web.]<br />
<br />
<sup>10</sup>[http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000200007 Pinho, Beatriz Helena, and Eliana Badiale Furlong. "The Occurrence of Molds, Yeasts and Mycotoxins in Pre-cooked Pizza Dough Sold in Southern Rio Grande Do Sul." Brazilian Journal of Microbiology 31.2 (2000): n. pag. Web.]<br />
<br />
<sup>11</sup>[http://www.microbialcellfactories.com/content/9/1/56 Pérez-Torrado, Roberto, Joaquín Panadero, María Hernández-López, José Prieto, and Francisca Randez-Gil. "Global Expression Studies in Baker's Yeast Reveal Target Genes for the Improvement of Industrially-relevant Traits: The Cases of CAF16 and ORC2." Microbial Cell Factories 9.1 (2010): 56. Web.]<br />
<br />
<sup>12</sup>Rose, R. H., and JS Harrison. The Yeasts: Yeast Technology. London: Academic, 1993. Print.<br />
<br />
<sup>13</sup>[http://www.microbialcellfactories.com/content/11/1/40 Sasano, Yu, Yutaka Haitani, Keisuke Hashida, Iwao Ohtsu, Jun Shima, and Hiroshi Takagi. "Enhancement of the Proline and Nitric Oxide Synthetic Pathway Improves Fermentation Ability under Multiple Baking-associated Stress Conditions in Industrial Baker's Yeast." Microbial Cell Factories 11.1 (2012): 40. Web.]<br />
<br />
<sup>14</sup>Thurmond, David L. A Handbook of Food Processing in Classical Rome: For Her Bounty No Winter. Leiden: Brill, 2006. Print.<br />
<br />
<sup>15</sup>[http://maxwellsci.com/print/ajfst/v5-84-89.pdf Toyosaki, Toshiyuki, and Yasuhide Sakane. "Effects of Salt on Wheat Flour Dough Fermentation." Advance Journal of Food Science and Technology 5.2 (2013): 84-89. Web.]<br />
<br />
<br />
<!--Do not remove this line--><br />
Edited by Owen Z. Foster, a student of [http://www.jsd.claremont.edu/faculty/profile.asp?FacultyID=254 Nora Sullivan] in BIOL168L (Microbiology) in [http://www.jsd.claremont.edu/ The Keck Science Department of the Claremont Colleges] Spring 2015.<br />
<br />
<!--Do not edit or remove this line-->[[Category:Pages edited by students of Nora Sullivan at the Claremont Colleges]]</div>Owen Foster15https://microbewiki.kenyon.edu/index.php?title=Yeast_Culture_in_Baking&diff=107478Yeast Culture in Baking2015-03-24T11:48:39Z<p>Owen Foster15: </p>
<hr />
<div>Intro. <br />
<br />
==Biology==<br />
====Biology of Yeast====<br />
<br />
<br />
====Culturing Yeast====<br />
<br />
<br />
====Metabolic Pathways of Importance====<br />
<br />
<br><br>Other examples:<br />
<br><b>Bold</b><br />
<br><i>Italic</i><br />
<br><b>Subscript:</b> H<sub>2</sub>O<br />
<br><b>Superscript:</b> Fe<sup>3+</sup><br />
<br />
<br />
<br>Overall paper length should be 3,000 words, with at least 3 figures with data.<br><br />
<br />
<br> <br><br />
<br />
==Preparation of Culture for Baking==<br />
<br />
====Activation of Yeast Culture====<br />
<br />
====Preparation of Dough====<br />
<br />
====Additives====<br />
<br />
==Industrial Considerations==<br />
<br />
====Symbiotes====<br />
<br />
====Contamination====<br />
<br />
====Genetic Engineering====<br />
<br />
<br />
==Further Reading==<br />
[http://bookzz.org/book/1258455/96fe59 Discovering Sourdough, by Teresa Greenway]—An excellent, comprehensive manual for cooking doughs, covering a range of baking considerations. <br />
<br />
==References==<br />
<br />
<sup>1</sup>[http://www.foodandnutritionresearch.net/index.php/fnr/article/view/5231/6279 Adlercreutz, Herman. "Can Rye Intake Decrease Risk of Human Breast Cancer?" Food & Nutrition Research 54.0 (2010): n. pag. Web.] <br />
<br />
<sup>2</sup>Amendola, Joseph, and Nicole Rees. Understanding Baking: The Art and Science of Baking. Hoboken, NJ: J. Wiley, 2003. Print.<br />
<br />
<sup>3</sup>[http://www.microbialcellfactories.com/content/10/S1/S15 Arendt, Elke K., Alice Moroni, and Emanuele Zannini. "Medical Nutrition Therapy: Use of Sourdough Lactic Acid Bacteria as a Cell Factory for Delivering Functional Biomolecules and Food Ingredients in Gluten Free Bread." Microbial Cell Factories 10.Suppl 1 (2011): S15. Web.]<br />
<br />
<sup>4</sup>Bamforth, Charles W. Food, Fermentation, and Micro-organisms. Oxford: Blackwell Science, 2005. Print.<br />
<br />
<sup>5</sup>[http://www.agronomy.it/index.php/agro/article/view/36 Flagella, Zina. "Nutritional and Technological Quality of the Durum Wheat." Italian Journal of Agronomy 1.1s (2011): n. pag. Web.]<br />
<br />
<sup>6</sup>Gobbetti, Marco, and Michael Gänzle. Handbook on Sourdough Biotechnology. New York: Springer, 2013. Print.<br />
<br />
<sup>7</sup>Hosier Greenway, Teresa L. Discovering Sourdough. N.p.: Self-Publised, n.d. Print.<br />
<br />
<sup>8</sup>[http://www.sciencedirect.com/science/article/pii/S1369702107703176 Martin, Peter. "The Secret to Baking a Good Loaf." Materials Today 10.12 (2007): 65. Web.]<br />
<br />
<sup>9</sup>[http://www.doiserbia.nb.rs/img/doi/0352-4906/2009/0352-49060916305P.pdf Pejin, Dusanka, Olgica Grujic, Jelena Pejin, and Suncica Kocic-Tanackov. "Effect of Yeast Storage Temperature and Flour Composition on Fermentative Activities of Baker's Yeast." Zbornik Matice Srpske Za Prirodne Nauke 116 (2009): 305-13. Web.]<br />
<br />
<sup>10</sup>[http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000200007 Pinho, Beatriz Helena, and Eliana Badiale Furlong. "The Occurrence of Molds, Yeasts and Mycotoxins in Pre-cooked Pizza Dough Sold in Southern Rio Grande Do Sul." Brazilian Journal of Microbiology 31.2 (2000): n. pag. Web.]<br />
<br />
<sup>11</sup>[http://www.microbialcellfactories.com/content/9/1/56 Pérez-Torrado, Roberto, Joaquín Panadero, María Hernández-López, José Prieto, and Francisca Randez-Gil. "Global Expression Studies in Baker's Yeast Reveal Target Genes for the Improvement of Industrially-relevant Traits: The Cases of CAF16 and ORC2." Microbial Cell Factories 9.1 (2010): 56. Web.]<br />
<br />
<sup>12</sup>Rose, R. H., and JS Harrison. The Yeasts: Yeast Technology. London: Academic, 1993. Print.<br />
<br />
<sup>13</sup>[http://www.microbialcellfactories.com/content/11/1/40 Sasano, Yu, Yutaka Haitani, Keisuke Hashida, Iwao Ohtsu, Jun Shima, and Hiroshi Takagi. "Enhancement of the Proline and Nitric Oxide Synthetic Pathway Improves Fermentation Ability under Multiple Baking-associated Stress Conditions in Industrial Baker's Yeast." Microbial Cell Factories 11.1 (2012): 40. Web.]<br />
<br />
<sup>14</sup>Thurmond, David L. A Handbook of Food Processing in Classical Rome: For Her Bounty No Winter. Leiden: Brill, 2006. Print.<br />
<br />
<sup>15</sup>[http://maxwellsci.com/print/ajfst/v5-84-89.pdf Toyosaki, Toshiyuki, and Yasuhide Sakane. "Effects of Salt on Wheat Flour Dough Fermentation." Advance Journal of Food Science and Technology 5.2 (2013): 84-89. Web.]<br />
<br />
<br />
<!--Do not remove this line--><br />
Edited by Owen Z. Foster, a student of [http://www.jsd.claremont.edu/faculty/profile.asp?FacultyID=254 Nora Sullivan] in BIOL168L (Microbiology) in [http://www.jsd.claremont.edu/ The Keck Science Department of the Claremont Colleges] Spring 2015.<br />
<br />
<!--Do not edit or remove this line-->[[Category:Pages edited by students of Nora Sullivan at the Claremont Colleges]]</div>Owen Foster15https://microbewiki.kenyon.edu/index.php?title=Yeast_Culture_in_Baking&diff=107263Yeast Culture in Baking2015-03-24T05:19:23Z<p>Owen Foster15: </p>
<hr />
<div>This is the leader section -- here you can write a short description of your topic and why it is interesting. The goal is for this to quickly cover the main ideas of your topic and get the reader interested in reading the rest!<br />
<br />
==Section 1==<br />
<br />
[[Image:Ebola virus 1.jpeg|thumb|300px|right|Electron micrograph of the Ebola Zaire virus. This was the first photo ever taken of the virus, on 10/13/1976. By Dr. F.A. Murphy, now at U.C. Davis, then at the CDC.]]<br />
<br>At right is a sample image insertion. It works for any image uploaded anywhere to MicrobeWiki. The insertion code consists of:<br />
<br><b>Double brackets:</b> [[<br />
<br><b>Filename:</b> Ebola virus 1.jpeg<br />
<br><b>Thumbnail status:</b> |thumb|<br />
<br><b>Pixel size:</b> |300px|<br />
<br><b>Placement on page:</b> |right|<br />
<br><b>Legend/credit:</b> Electron micrograph of the Ebola Zaire virus. This was the first photo ever taken of the virus, on 10/13/1976. By Dr. F.A. Murphy, now at U.C. Davis, then at the CDC.<br />
<br><b>Closed double brackets:</b> ]]<br />
<br />
<br><br>Other examples:<br />
<br><b>Bold</b><br />
<br><i>Italic</i><br />
<br><b>Subscript:</b> H<sub>2</sub>O<br />
<br><b>Superscript:</b> Fe<sup>3+</sup><br />
<br />
<br />
<br>Overall paper length should be 3,000 words, with at least 3 figures with data.<br><br />
<br />
<br> <br><br />
<br />
==Section 2==<br />
<br>Include some current research in each topic, with at least one figure showing data.<br><br />
<br />
==Section 3==<br />
<br>Include some current research in each topic, with at least one figure showing data.<br><br />
<br />
==Further Reading==<br />
[Sample link] [http://www.cdc.gov/vhf/ebola/CDC: Ebola Hemorrhagic Fever]—Centers for Disease Control and Prevention, Special Pathogens Branch<br />
<br />
==References==<br />
[Sample reference] [http://ijs.sgmjournals.org/cgi/reprint/50/2/489 Takai, K., Sugai, A., Itoh, T., and Horikoshi, K. "''Palaeococcus ferrophilus'' gen. nov., sp. nov., a barophilic, hyperthermophilic archaeon from a deep-sea hydrothermal vent chimney". ''International Journal of Systematic and Evolutionary Microbiology''. 2000. Volume 50. p. 489-500.]<br />
<br />
==References==<br />
<br />
<sup>1</sup>[http://www.foodandnutritionresearch.net/index.php/fnr/article/view/5231/6279 Adlercreutz, Herman. "Can Rye Intake Decrease Risk of Human Breast Cancer?" Food & Nutrition Research 54.0 (2010): n. pag. Web.] <br />
<br />
<sup>2</sup>Amendola, Joseph, and Nicole Rees. Understanding Baking: The Art and Science of Baking. Hoboken, NJ: J. Wiley, 2003. Print.<br />
<br />
<sup>3</sup>[http://www.microbialcellfactories.com/content/10/S1/S15 Arendt, Elke K., Alice Moroni, and Emanuele Zannini. "Medical Nutrition Therapy: Use of Sourdough Lactic Acid Bacteria as a Cell Factory for Delivering Functional Biomolecules and Food Ingredients in Gluten Free Bread." Microbial Cell Factories 10.Suppl 1 (2011): S15. Web.]<br />
<br />
<sup>4</sup>Bamforth, Charles W. Food, Fermentation, and Micro-organisms. Oxford: Blackwell Science, 2005. Print.<br />
<br />
<sup>5</sup>[http://www.agronomy.it/index.php/agro/article/view/36 Flagella, Zina. "Nutritional and Technological Quality of the Durum Wheat." Italian Journal of Agronomy 1.1s (2011): n. pag. Web.]<br />
<br />
<sup>6</sup>Gobbetti, Marco, and Michael Gänzle. Handbook on Sourdough Biotechnology. New York: Springer, 2013. Print.<br />
<br />
<sup>7</sup>Hosier Greenway, Teresa L. Discovering Sourdough. N.p.: Self-Publised, n.d. Print.<br />
<br />
<sup>8</sup>[http://www.sciencedirect.com/science/article/pii/S1369702107703176 Martin, Peter. "The Secret to Baking a Good Loaf." Materials Today 10.12 (2007): 65. Web.]<br />
<br />
<sup>9</sup>[http://www.doiserbia.nb.rs/img/doi/0352-4906/2009/0352-49060916305P.pdf Pejin, Dusanka, Olgica Grujic, Jelena Pejin, and Suncica Kocic-Tanackov. "Effect of Yeast Storage Temperature and Flour Composition on Fermentative Activities of Baker's Yeast." Zbornik Matice Srpske Za Prirodne Nauke 116 (2009): 305-13. Web.]<br />
<br />
<sup>10</sup>[http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000200007 Pinho, Beatriz Helena, and Eliana Badiale Furlong. "The Occurrence of Molds, Yeasts and Mycotoxins in Pre-cooked Pizza Dough Sold in Southern Rio Grande Do Sul." Brazilian Journal of Microbiology 31.2 (2000): n. pag. Web.]<br />
<br />
<sup>11</sup>[http://www.microbialcellfactories.com/content/9/1/56 Pérez-Torrado, Roberto, Joaquín Panadero, María Hernández-López, José Prieto, and Francisca Randez-Gil. "Global Expression Studies in Baker's Yeast Reveal Target Genes for the Improvement of Industrially-relevant Traits: The Cases of CAF16 and ORC2." Microbial Cell Factories 9.1 (2010): 56. Web.]<br />
<br />
<sup>12</sup>Rose, R. H., and JS Harrison. The Yeasts: Yeast Technology. London: Academic, 1993. Print.<br />
<br />
<sup>13</sup>[http://www.microbialcellfactories.com/content/11/1/40 Sasano, Yu, Yutaka Haitani, Keisuke Hashida, Iwao Ohtsu, Jun Shima, and Hiroshi Takagi. "Enhancement of the Proline and Nitric Oxide Synthetic Pathway Improves Fermentation Ability under Multiple Baking-associated Stress Conditions in Industrial Baker's Yeast." Microbial Cell Factories 11.1 (2012): 40. Web.]<br />
<br />
<sup>14</sup>Thurmond, David L. A Handbook of Food Processing in Classical Rome: For Her Bounty No Winter. Leiden: Brill, 2006. Print.<br />
<br />
<sup>15</sup>[http://maxwellsci.com/print/ajfst/v5-84-89.pdf Toyosaki, Toshiyuki, and Yasuhide Sakane. "Effects of Salt on Wheat Flour Dough Fermentation." Advance Journal of Food Science and Technology 5.2 (2013): 84-89. Web.]<br />
<br />
<br />
<!--Do not remove this line--><br />
Edited by Owen Z. Foster, a student of [http://www.jsd.claremont.edu/faculty/profile.asp?FacultyID=254 Nora Sullivan] in BIOL168L (Microbiology) in [http://www.jsd.claremont.edu/ The Keck Science Department of the Claremont Colleges] Spring 2015.<br />
<br />
<!--Do not edit or remove this line-->[[Category:Pages edited by students of Nora Sullivan at the Claremont Colleges]]</div>Owen Foster15https://microbewiki.kenyon.edu/index.php?title=Yeast_Culture_in_Baking&diff=107221Yeast Culture in Baking2015-03-24T04:16:19Z<p>Owen Foster15: </p>
<hr />
<div>This is the leader section -- here you can write a short description of your topic and why it is interesting. The goal is for this to quickly cover the main ideas of your topic and get the reader interested in reading the rest!<br />
<br />
==Section 1==<br />
<br />
[[Image:Ebola virus 1.jpeg|thumb|300px|right|Electron micrograph of the Ebola Zaire virus. This was the first photo ever taken of the virus, on 10/13/1976. By Dr. F.A. Murphy, now at U.C. Davis, then at the CDC.]]<br />
<br>At right is a sample image insertion. It works for any image uploaded anywhere to MicrobeWiki. The insertion code consists of:<br />
<br><b>Double brackets:</b> [[<br />
<br><b>Filename:</b> Ebola virus 1.jpeg<br />
<br><b>Thumbnail status:</b> |thumb|<br />
<br><b>Pixel size:</b> |300px|<br />
<br><b>Placement on page:</b> |right|<br />
<br><b>Legend/credit:</b> Electron micrograph of the Ebola Zaire virus. This was the first photo ever taken of the virus, on 10/13/1976. By Dr. F.A. Murphy, now at U.C. Davis, then at the CDC.<br />
<br><b>Closed double brackets:</b> ]]<br />
<br />
<br><br>Other examples:<br />
<br><b>Bold</b><br />
<br><i>Italic</i><br />
<br><b>Subscript:</b> H<sub>2</sub>O<br />
<br><b>Superscript:</b> Fe<sup>3+</sup><br />
<br />
<br />
<br>Overall paper length should be 3,000 words, with at least 3 figures with data.<br><br />
<br />
<br> <br><br />
<br />
==Section 2==<br />
<br>Include some current research in each topic, with at least one figure showing data.<br><br />
<br />
==Section 3==<br />
<br>Include some current research in each topic, with at least one figure showing data.<br><br />
<br />
==Further Reading==<br />
[Sample link] [http://www.cdc.gov/vhf/ebola/CDC: Ebola Hemorrhagic Fever]—Centers for Disease Control and Prevention, Special Pathogens Branch<br />
<br />
==References==<br />
[Sample reference] [http://ijs.sgmjournals.org/cgi/reprint/50/2/489 Takai, K., Sugai, A., Itoh, T., and Horikoshi, K. "''Palaeococcus ferrophilus'' gen. nov., sp. nov., a barophilic, hyperthermophilic archaeon from a deep-sea hydrothermal vent chimney". ''International Journal of Systematic and Evolutionary Microbiology''. 2000. Volume 50. p. 489-500.]<br />
<br />
==References==<br />
<br />
<sup>1</sup>[http://www.foodandnutritionresearch.net/index.php/fnr/article/view/5231/6279 Adlercreutz, Herman. "Can Rye Intake Decrease Risk of Human Breast Cancer?" Food & Nutrition Research 54.0 (2010): n. pag. Web.] <br />
<br />
<sup>2</sup>Amendola, Joseph, and Nicole Rees. Understanding Baking: The Art and Science of Baking. Hoboken, NJ: J. Wiley, 2003. Print.<br />
<br />
<sup>3</sup>[http://www.microbialcellfactories.com/content/10/S1/S15 Arendt, Elke K., Alice Moroni, and Emanuele Zannini. "Medical Nutrition Therapy: Use of Sourdough Lactic Acid Bacteria as a Cell Factory for Delivering Functional Biomolecules and Food Ingredients in Gluten Free Bread." Microbial Cell Factories 10.Suppl 1 (2011): S15. Web.]<br />
<br />
<sup>4</sup>Bamforth, Charles W. Food, Fermentation, and Micro-organisms. Oxford: Blackwell Science, 2005. Print.<br />
<br />
<sup>5</sup>[http://www.agronomy.it/index.php/agro/article/view/36 Flagella, Zina. "Nutritional and Technological Quality of the Durum Wheat." Italian Journal of Agronomy 1.1s (2011): n. pag. Web.]<br />
<br />
<sup>6</sup>Gobbetti, Marco, and Michael Gänzle. Handbook on Sourdough Biotechnology. New York: Springer, 2013. Print.<br />
<br />
<sup>7</sup>Hosier Greenway, Teresa L. Discovering Sourdough. N.p.: Self-Publised, n.d. Print.<br />
<br />
<sup>8</sup>[http://www.sciencedirect.com/science/article/pii/S1369702107703176 Martin, Peter. "The Secret to Baking a Good Loaf." Materials Today 10.12 (2007): 65. Web.]<br />
<br />
<sup>9</sup>[http://www.doiserbia.nb.rs/img/doi/0352-4906/2009/0352-49060916305P.pdf Pejin, Dusanka, Olgica Grujic, Jelena Pejin, and Suncica Kocic-Tanackov. "Effect of Yeast Storage Temperature and Flour Composition on Fermentative Activities of Baker's Yeast." Zbornik Matice Srpske Za Prirodne Nauke 116 (2009): 305-13. Web.]<br />
<br />
<sup>10</sup>[http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000200007 Pinho, Beatriz Helena, and Eliana Badiale Furlong. "The Occurrence of Molds, Yeasts and Mycotoxins in Pre-cooked Pizza Dough Sold in Southern Rio Grande Do Sul." Brazilian Journal of Microbiology 31.2 (2000): n. pag. Web.]<br />
<br />
<sup>11</sup>[http://www.microbialcellfactories.com/content/9/1/56 Pérez-Torrado, Roberto, Joaquín Panadero, María Hernández-López, José Prieto, and Francisca Randez-Gil. "Global Expression Studies in Baker's Yeast Reveal Target Genes for the Improvement of Industrially-relevant Traits: The Cases of CAF16 and ORC2." Microbial Cell Factories 9.1 (2010): 56. Web.]<br />
<br />
<sup>12</sup>Rose, R. H., and JS Harrison. The Yeasts: Yeast Technology. London: Academic, 1993. Print.<br />
<br />
<sup>13</sup>[http://www.microbialcellfactories.com/content/11/1/40 Sasano, Yu, Yutaka Haitani, Keisuke Hashida, Iwao Ohtsu, Jun Shima, and Hiroshi Takagi. "Enhancement of the Proline and Nitric Oxide Synthetic Pathway Improves Fermentation Ability under Multiple Baking-associated Stress Conditions in Industrial Baker's Yeast." Microbial Cell Factories 11.1 (2012): 40. Web.]<br />
<br />
<sup>14</sup>Thurmond, David L. A Handbook of Food Processing in Classical Rome: For Her Bounty No Winter. Leiden: Brill, 2006. Print.<br />
<br />
<sup>15</sup>[http://maxwellsci.com/print/ajfst/v5-84-89.pdf Toyosaki, Toshiyuki, and Yasuhide Sakane. "Effects of Salt on Wheat Flour Dough Fermentation." Advance Journal of Food Science and Technology 5.2 (2013): 84-89. Web.]<br />
<br />
<!--Do not remove this line--><br />
Edited by Owen Z. Foster, a student of [http://www.jsd.claremont.edu/faculty/profile.asp?FacultyID=254 Nora Sullivan] in BIOL168L (Microbiology) in [http://www.jsd.claremont.edu/ The Keck Science Department of the Claremont Colleges] Spring 2015.<br />
<br />
<!--Do not edit or remove this line-->[[Category:Pages edited by students of Nora Sullivan at the Claremont Colleges]]</div>Owen Foster15https://microbewiki.kenyon.edu/index.php?title=Yeast_Culture_in_Baking&diff=107209Yeast Culture in Baking2015-03-24T03:59:29Z<p>Owen Foster15: Created page with "This is the leader section -- here you can write a short description of your topic and why it is interesting. The goal is for this to quickly cover the main ideas of your topi..."</p>
<hr />
<div>This is the leader section -- here you can write a short description of your topic and why it is interesting. The goal is for this to quickly cover the main ideas of your topic and get the reader interested in reading the rest!<br />
<br />
==Section 1==<br />
<br />
[[Image:Ebola virus 1.jpeg|thumb|300px|right|Electron micrograph of the Ebola Zaire virus. This was the first photo ever taken of the virus, on 10/13/1976. By Dr. F.A. Murphy, now at U.C. Davis, then at the CDC.]]<br />
<br>At right is a sample image insertion. It works for any image uploaded anywhere to MicrobeWiki. The insertion code consists of:<br />
<br><b>Double brackets:</b> [[<br />
<br><b>Filename:</b> Ebola virus 1.jpeg<br />
<br><b>Thumbnail status:</b> |thumb|<br />
<br><b>Pixel size:</b> |300px|<br />
<br><b>Placement on page:</b> |right|<br />
<br><b>Legend/credit:</b> Electron micrograph of the Ebola Zaire virus. This was the first photo ever taken of the virus, on 10/13/1976. By Dr. F.A. Murphy, now at U.C. Davis, then at the CDC.<br />
<br><b>Closed double brackets:</b> ]]<br />
<br />
<br><br>Other examples:<br />
<br><b>Bold</b><br />
<br><i>Italic</i><br />
<br><b>Subscript:</b> H<sub>2</sub>O<br />
<br><b>Superscript:</b> Fe<sup>3+</sup><br />
<br />
<br />
<br>Overall paper length should be 3,000 words, with at least 3 figures with data.<br><br />
<br />
<br> <br><br />
<br />
==Section 2==<br />
<br>Include some current research in each topic, with at least one figure showing data.<br><br />
<br />
==Section 3==<br />
<br>Include some current research in each topic, with at least one figure showing data.<br><br />
<br />
==Further Reading==<br />
[Sample link] [http://www.cdc.gov/vhf/ebola/CDC: Ebola Hemorrhagic Fever]—Centers for Disease Control and Prevention, Special Pathogens Branch<br />
<br />
==References==<br />
[Sample reference] [http://ijs.sgmjournals.org/cgi/reprint/50/2/489 Takai, K., Sugai, A., Itoh, T., and Horikoshi, K. "''Palaeococcus ferrophilus'' gen. nov., sp. nov., a barophilic, hyperthermophilic archaeon from a deep-sea hydrothermal vent chimney". ''International Journal of Systematic and Evolutionary Microbiology''. 2000. Volume 50. p. 489-500.]<br />
<br />
<!--Do not remove this line--><br />
Edited by (your name here), a student of [http://www.jsd.claremont.edu/faculty/profile.asp?FacultyID=254 Nora Sullivan] in BIOL168L (Microbiology) in [http://www.jsd.claremont.edu/ The Keck Science Department of the Claremont Colleges] Spring 2014.<br />
<br />
<!--Do not edit or remove this line-->[[Category:Pages edited by students of Nora Sullivan at the Claremont Colleges]]<br />
<br />
<br />
<br />
<br />
Adlercreutz, Herman. "Can Rye Intake Decrease Risk of Human Breast Cancer?" Food & Nutrition Research 54.0 (2010): n. pag. Web.<br />
Amendola, Joseph, and Nicole Rees. Understanding Baking: The Art and Science of Baking. Hoboken, NJ: J. Wiley, 2003. Print.<br />
Arendt, Elke K., Alice Moroni, and Emanuele Zannini. "Medical Nutrition Therapy: Use of Sourdough Lactic Acid Bacteria as a Cell Factory for Delivering Functional Biomolecules and Food Ingredients in Gluten Free Bread." Microbial Cell Factories 10.Suppl 1 (2011): S15. Web.<br />
Bamforth, Charles W. Food, Fermentation, and Micro-organisms. Oxford: Blackwell Science, 2005. Print.<br />
Flagella, Zina. "Nutritional and Technological Quality of the Durum Wheat." Italian Journal of Agronomy 1.1s (2011): n. pag. Web.<br />
Gobbetti, Marco, and Michael Gänzle. Handbook on Sourdough Biotechnology. New York: Springer, 2013. Print.<br />
Hosier Greenway, Teresa L. Discovering Sourdough. N.p.: Self-Publised, n.d. Print.<br />
Martin, Peter. "The Secret to Baking a Good Loaf." Materials Today 10.12 (2007): 65. Web.<br />
Pejin, Dusanka, Olgica Grujic, Jelena Pejin, and Suncica Kocic-Tanackov. "Effect of Yeast Storage Temperature and Flour Composition on Fermentative Activities of Baker's Yeast." Zbornik Matice Srpske Za Prirodne Nauke 116 (2009): 305-13. Web.<br />
Pinho, Beatriz Helena, and Eliana Badiale Furlong. "The Occurrence of Molds, Yeasts and Mycotoxins in Pre-cooked Pizza Dough Sold in Southern Rio Grande Do Sul." Brazilian Journal of Microbiology 31.2 (2000): n. pag. Web.<br />
Pérez-Torrado, Roberto, Joaquín Panadero, María Hernández-López, José Prieto, and Francisca Randez-Gil. "Global Expression Studies in Baker's Yeast Reveal Target Genes for the Improvement of Industrially-relevant Traits: The Cases of CAF16 and ORC2." Microbial Cell Factories 9.1 (2010): 56. Web.<br />
Rose, R. H., and JS Harrison. The Yeasts: Yeast Technology. London: Academic, 1993. Print.<br />
Sasano, Yu, Yutaka Haitani, Keisuke Hashida, Iwao Ohtsu, Jun Shima, and Hiroshi Takagi. "Enhancement of the Proline and Nitric Oxide Synthetic Pathway Improves Fermentation Ability under Multiple Baking-associated Stress Conditions in Industrial Baker's Yeast." Microbial Cell Factories 11.1 (2012): 40. Web.<br />
Thurmond, David L. A Handbook of Food Processing in Classical Rome: For Her Bounty No Winter. Leiden: Brill, 2006. Print.<br />
Toyosaki, Toshiyuki, and Yasuhide Sakane. "Effects of Salt on Wheat Flour Dough Fermentation." Advance Journal of Food Science and Technology 5.2 (2013): 84-89. Web.</div>Owen Foster15