Revitalization of brewers' yeast for use in baking industry
2002
Dodic, S. | Popov, S. | Markov, S. | Mastilovic, J. | Gacesa, S. (Univerzitet u Novom Sadu, Novi Sad (Yugoslavia). Tehnoloski fakultet, Katedra za biotehnologiju i farmaceutsko inzenjerstvo)
Process of brewers' yeast preparation and activation was tested in order to find out possibilities of brewers' yeast application in baking industry. Influence of aeration rate and content of fermentable component were tested. The results indicate that preparation of yeast by debittering and separation, aerobic conditions in activation process and higher share of fermentable components have favourable effects on brewers' yeast activation.
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Эту запись предоставил Unassigned data from Yugoslavia