Activation of waste brewer's yeast Saccharomyces cerevisiae for bread production

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Popov Stevan D. ; Dodić Siniša N. ; Mastilović Jasna S. ; Dodić Jelena M. ; Popov-Raljić Jovanka V. (2005)
  • Publisher: Matica srpska
  • Journal: Zbornik Matice Srpske za Prirodne Nauke (issn: 0352-4906)
  • Related identifiers: doi: 10.2298/ZMSPN0508247P
  • Subject: bread | baker's yeast | Science (General) | Q1-390 | activation | waste brewer's yeast
    mesheuropmc: food and beverages | digestive, oral, and skin physiology

The waste brewer's yeast S. cerevisiae (activated and non-activated) was compared with the commercial baker's yeast regarding the volume of developed gas in dough, volume and freshness stability of produced bread. The activation of waste brewer's yeast resulted in the i... View more
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