Biotechnology Research International / 2017 / Article / Tab 5

Research Article

Selection and Characterization of Potential Baker’s Yeast from Indigenous Resources of Nepal

Table 5

Properties of baked dough.

S. numberSampleColor of crustColor of crumbAroma

MUR3BLight BrownCreamy+++
ENGLight BrownCreamy++
DY5Light BrownCreamy+++
SUG1Light BrownCreamy+++

+++: baking aroma of commercial active dry yeast; ++: intensity of aroma being less than that of commercial active dry yeast.

Article of the Year Award: Outstanding research contributions of 2020, as selected by our Chief Editors. Read the winning articles.