Activation of brewer's yeast at pre-stages of indirect dough process: (Part 3 - impact of aeration speed)
2003
Dodic, S. | Popov, S. | Mastilovic, J. (Tehnoloski fakultet, Novi Sad (Serbia and Montenegro))
In order to establish the possible application of brewer's yeast for bread making, the impact of aeration speed of a pre-ferment containing 4% and 0.5% of brewer's and baker's yeast respectively has been determined. Mixing procedure of the bread dough was concluded on farinograph. Volume of generated gas was determined by fermentograph. The experimental results showed the optimum aeration speed to be at the level of 6 l/lmin. The pre-ferment realized acceptable activity in the bread dough (430 ml of generated gas) after 90 -minute fermentation at 30 deg C and aeration speed at the level of 6 l/lmin. Short periods of activation (maximum 90 min.) were found sufficient to activate the third generation of brewer's yeast while longer periods of activation exhausted the yeast cells.
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