[Waste yeast from brewery as a raw material for the baking industry]
2001
Dodic, S.N. | Popov, S.D. | Mastilovic, J.S. | Dodic, J. (University of Novi Sad, Novi Sad (Yugoslavia). Faculty of Technology)
In order to determine the possibility of brewer's yeast application in baking industry, influence of different portions of baker's and brewer's yeast in a preferment, as a semiproduct of sponge dough system of bread production, was examined. For kneading dough, a farinograph was used and volume of the developed gas was determined by the fermentograph methods. The optimum combination of baker's and brewer's yeast in the preferment medium that gives satisfactory activity in dough was 0.5% and 4% (calculated with respect to the flour for kneading) baker's and brewer's yeast, respectively.
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