publication . Article . 2005

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

Popov Stevan D.; Dodić Siniša N.; Mastilović Jasna S.; Dodić Jelena M.; Popov-Raljić Jovanka V.;
Open Access
  • Published: 01 Jan 2005 Journal: Zbornik Matice srpske za prirodne nauke (issn: 0352-4906, Copyright policy)
  • Publisher: National Library of Serbia
Abstract
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 increased volume of developed gas in dough by 100% compared to non-activated brewer's yeast, and the obtained bread is of more stable freshness compared to bread produced with baker's yeast. The activation of BY affects positively the quality of produced bread regarding bread volume. The volume of developed gas in dough prepared with the use of non-activated BY was not sufficient, therefore, it sho...
Subjects
Medical Subject Headings: food and beveragesdigestive, oral, and skin physiology
free text keywords: Food science, Yeast, Saccharomyces cerevisiae, biology.organism_classification, biology, Fermentation, activation, baker's yeast, bread, waste brewer's yeast, Science (General), Q1-390
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