Effect of temperature on activity of yeast

The Dave · 14 Jul 2004, 9:10 AM

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I was wondering if anyone could help with this at all?
I have been asked to investigate the effect different temperatures have on the rising of bread and was wondering if anyone knows:

1. At what temperature yeast is killed and will no longer cause dough to rise?

withoutaface · 14 Jul 2004, 10:28 AM

Somewhere in the vicinity of 40-45 degrees I think.

The Dave · 15 Jul 2004, 12:06 AM

Okay thanks for that. Ive tried to do some research into it and i found that it was 35'C but when i l placed the dough on the oven door it sitll rised and the temperature was much higher then this. SO maybe it might be 40-45'. Ok thanks again.
Does anyone know what they would use as a control to test the effect temperature has on the rising of dough? would it just be a dough mixture placed at room temperature?

massmon · 22 Jul 2004, 10:45 AM

that is correct!

14 Jul 2004, 9:10 AM	#1 (permalink)
The Dave New Member HSC: N/A Gender: Undisclosed Location: Sydney Join Date: Jun 2004 Posts: 12 Last Activity: 1 Jan 2005, 12:49 PM	Effect of temperature on activity of yeast You can hide this advertisement by registering. I was wondering if anyone could help with this at all? I have been asked to investigate the effect different temperatures have on the rising of bread and was wondering if anyone knows: 1. At what temperature yeast is killed and will no longer cause dough to rise?

22 Jul 2004, 10:45 AM	#4 (permalink)
massmon Assistant Member Location: sydney Join Date: Apr 2004 Posts: 63 Last Activity: 22 Nov 2004, 6:57 PM	that is correct! __________________ http://massmon.tk

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14 Jul 2004, 10:28 AM	#2 (permalink)
withoutaface Premium Member HSC: 2004 Gender: Male Join Date: Jul 2004 Posts: 14,799 Last Activity: Yesterday, 3:30 AM Blog Entries: 1	Somewhere in the vicinity of 40-45 degrees I think.

15 Jul 2004, 12:06 AM	#3 (permalink)
The Dave New Member HSC: N/A Gender: Undisclosed Location: Sydney Join Date: Jun 2004 Posts: 12 Last Activity: 1 Jan 2005, 12:49 PM	Okay thanks for that. Ive tried to do some research into it and i found that it was 35'C but when i l placed the dough on the oven door it sitll rised and the temperature was much higher then this. SO maybe it might be 40-45'. Ok thanks again. Does anyone know what they would use as a control to test the effect temperature has on the rising of dough? would it just be a dough mixture placed at room temperature?