Evolution of the quality of baker’s yeast pellets containing a carrier during their convective drying

2021 ◽  
pp. 1-8
Author(s):  
Charlotte Van Engeland ◽  
Marie Aujard ◽  
Jérémy Rabineau ◽  
Laurent Spreutels ◽  
Robert Legros ◽  
...  
Keyword(s):  
Baker’S Yeast ◽  
Convective Drying ◽  
Baker's Yeast

Convective drying of baker’s yeast pellets containing a carrier

2018 ◽  
Vol 37 (11) ◽  
pp. 1405-1417 ◽  
Author(s):  
C. Van Engeland ◽  
L. Spreutels ◽  
R. Legros ◽  
B. Haut
Keyword(s):  
Baker’S Yeast ◽  
Convective Drying ◽  
Baker's Yeast

scholarly journals Baker's Yeast Beta‐Glucan Supplement Reduces Allergy Symptoms and Improves Quality of Life in Ragweed Sufferers

2011 ◽  
Vol 25 (S1) ◽  
Author(s):  
Shawn M Talbott ◽  
Julie A Talbott ◽  
Tracy L Talbott ◽  
Elaine Dingler
Keyword(s):  
Quality Of Life ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Beta Glucan

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

2005 ◽  
pp. 247-254 ◽  
Author(s):  
Stevan Popov ◽  
Sinisa Dodic ◽  
Jasna Mastilovic ◽  
Jelena Dodic ◽  
Jovanka Popov-Raljic
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Production Process ◽  
High Speed ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Brewer’S Yeast ◽  
Yeast Saccharomyces Cerevisiae ◽  
Brewer's Yeast ◽  
Bread Production

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 should not be used as fermentation agent, but only as an additive in bread production process for bread freshness preservation. Intense mixing of dough results in more compressible crumb 48 hrs after baking compared to high-speed mixing.

scholarly journals Research on the quality of baker’s yeast enriched with chromium

2019 ◽  
pp. 13-21
Author(s):  
Edyta Lipińska ◽  
Stanisław Błażejak ◽  
Piotr Koczoń ◽  
Kamil Piwowarek
Keyword(s):  
Baker’S Yeast ◽  
Baker's Yeast

scholarly journals Effects of mill stream flours technological quality on fermentative activity of baker's yeast Saccharomyces cerevisiae

2008 ◽  
pp. 153-159 ◽  
Author(s):  
Katarina Miric ◽  
Dusanka Pejin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Yeast Saccharomyces Cerevisiae ◽  
Phytic Acid Content ◽  
Wheat Kernel ◽  
Flour Properties ◽  
Fermentative Activity ◽  
Technological Quality

This work in concerned with the interdependence between technological quality of mill stream flours and fermentative activity of baker's yeast Saccharomyces cerevisiae. Each mill stream flour has its own specific properties, determined by the particle size, technological phase of its formation and part of the wheat kernel it consists of. Biochemical complexity of dough during examination of fermentative activity of baker's yeast confirmed the influence of a number of physical and biochemical flour properties, such as ash content, wet gluten content, rheological flour properties, phytic acid content and amylograph peak viscosity. Abudance of significant flour characteristic, their interaction and different behavior in the presence of the yeast, showed diversity and variation of result within the same category of the mill stream flour.

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