Optimization of revitalization procedure of waste yeast from brewery for application in baking industry
2002
Dodic, S.
The aim was revitalization of beer industry waste yeast, and its application in bakery industry. A basis for investigation was one-step and two-step process for prephases production in indirect procedure for bread manufacturing, which is developed on Faculty of Technology in Novi Sad, Serbia (Yugoslavia. It was investigated optimization of revitalization procedure of brewing yeast waste. Optimization contained substrate composition, process parameters for manufacturing and fermentation technique. It is optimated revitalization of brewing yeast waste and applied for different generations and subspecies. For brewing yeast waste from initial and the first generation activation is not necessary, but for olden yeast generation and its applilcation in bakery industry, activation is necessary. In prephases production, one step activation procedure of brewing yeast had better effectiveness thay two step procedure. Durability of brewing yeast waste was also investigated. It is concluded that brewing yeast waste is not recommended for storage longer than 9 days before its activation. Defined procedure in a view of manufacturing fermentation processes, influence on bread dough properties and bread quality are market positively. It is also defined a pattern of projects for revitalization of brewing yeast waste.
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