Role of different types of yeast as a ferment for quality production of bread
2008
Baloch, S.
A research was carried out to assess the effect of four types of yeast as ferment on quality production of bread. The types of yeast used i.e. active dry yeast (ADY), instant dry yeast (IDY), compressed yeast (CY) and fast raising yeast (FRY) were examined for their effect on physicochemical properties, such as appearance, color, Flavor, texture, palatability, tough raising time, storage period, viscosity, shear stress, protein content, moisture content, ash, carbohydrates and total soluble solids. The results finding are summarized as under: The effect of active dry yeast resulted in better appearance, color, flavor, texture, palatability, less dough raising time enhance shelf life, higher content of protein and ash, minimum content of moisture and higher content of TSS as compared to three other types of yeast i.e. instant dry yeast, compressed, fast raising yeast.
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Эту запись предоставил National Agricultural Research Centre