Figure 4From: Effects of MIG1, TUP1 and SSN6 deletion on maltose metabolism and leavening ability of baker’s yeast in lean dough CO 2 production by parental strain and positive mutants in lean dough. We mixed 280 g of flour, 150 mL of water, 4 g of salt, and 8 g of fresh yeast into a fermentograph until steady gas formation was achieved. Data are average of three independent experiments and error bars represent ± SD.Back to article page