View source for Yeast Culture in Baking

Intro. 

==Biology==
====Biology of Yeast====


====Culturing Yeast====


====Metabolic Pathways of Importance====

<br><br>Other examples:
<br><b>Bold</b>
<br><i>Italic</i>
<br><b>Subscript:</b> H<sub>2</sub>O
<br><b>Superscript:</b> Fe<sup>3+</sup>


<br>Overall paper length should be 3,000 words, with at least 3 figures with data.<br>

<br> <br>

==Preparation of Culture for Baking==

====Activation of Yeast Culture====

====Preparation of Dough====

====Additives====

==Industrial Considerations==

====Symbiotes====

====Contamination====

====Genetic Engineering====


==Further Reading==
[http://bookzz.org/book/1258455/96fe59 Discovering Sourdough, by Teresa Greenway]—An excellent, comprehensive manual for cooking doughs, covering a range of baking considerations. 

==References==

<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.] 

<sup>2</sup>Amendola, Joseph, and Nicole Rees. Understanding Baking: The Art and Science of Baking. Hoboken, NJ: J. Wiley, 2003. Print.

<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.]

<sup>4</sup>Bamforth, Charles W. Food, Fermentation, and Micro-organisms. Oxford: Blackwell Science, 2005. Print.

<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.]

<sup>6</sup>Gobbetti, Marco, and Michael Gänzle. Handbook on Sourdough Biotechnology. New York: Springer, 2013. Print.

<sup>7</sup>Hosier Greenway, Teresa L. Discovering Sourdough. N.p.: Self-Publised, n.d. Print.

<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.]

<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.]

<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.]

<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.]

<sup>12</sup>Rose, R. H., and JS Harrison. The Yeasts: Yeast Technology. London: Academic, 1993. Print.

<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.]

<sup>14</sup>Thurmond, David L. A Handbook of Food Processing in Classical Rome: For Her Bounty No Winter. Leiden: Brill, 2006. Print.

<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.]


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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.

<!--Do not edit or remove this line-->[[Category:Pages edited by students of Nora Sullivan at the Claremont Colleges]]