Application of brewers' yeast in bread production

Dodic, S.N.; Popov, S.D.; Mastilovic, J.S.; Dodic, J.M. . Faculty of Technology

Application of brewers' yeast in bread production

2001

Dodic, S.N. | Popov, S.D. | Mastilovic, J.S. | Dodic, J.M. (University of Novi Sad, Novi Sad (Yugoslavia). Faculty of Technology)

The aim of the present work was to investigate the possibility of a two - step procedure for the production of sponge, developed at the Faculty of Technology in Novi Sad (Serbia, Yugoslavia), for the activation of brewers' yeast. The influence of preparation (debittering, separation) of yeast, process parameters (aeration rate and stirring speed) of the first fermentation step and composition of the medium (ratio of fermentable source components and nutritive matters) on the flow of fermentation and effects of activation were investigated.

Show more [+]

AGROVOC Keywords

bread breadmaking brewers' yeast levadura de cerveza pain pan panification

Bibliographic information

Publisher

University of Novi Sad, Faculty of Technology

Pagination

p. 169-172

Other Subjects

Panificacion; Levure de biere

Language

English

Note

6 graphs; 1 table; 6 ref.

Type

Conference

Source

Proceedings: 14th international congress "Cereal Bread 2000", Psodorov, Dj.Mastilovic, J. (Eds.).- Novi Sad (Yugoslavia): University of Novi Sad, Faculty of Technology, 2001. 277 p.

Conference

14th international congress "Cereal Bread 2000", Novi Sad (Yugoslavia), 7-9 Jun 2000

In AGRIS since: 2002-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Unassigned data from Yugoslavia

Discover this data provider's collection in AGRIS

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at [email protected]

AGRIS - International System for Agricultural Science and Technology

Share

Application of brewers' yeast in bread production

2001

AGROVOC Keywords

Bibliographic information