Open AccessActivation of waste brewer's yeast Saccharomyces cerevisiae for bread production
Author(s) -
Dragan Popov,
N Sinisa Dodic,
S Jasna Mastilović,
M Jelena Dodic,
V Jovanka Popov-Raljic
Publication year - 2005
Publication title -
zbornik matice srpske za prirodne nauke
Language(s) - English
Resource type - Journals
eISSN - 2406-0828
pISSN - 0352-4906
DOI - 10.2298/zmspn0508247p
Subject(s) - yeast , food science , volume (thermodynamics) , fermentation , chemistry , saccharomyces cerevisiae , mixing (physics) , leavening agent , wheat bread , wheat flour , biochemistry , physics , quantum mechanics
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