Yeast products for the baking industry
1985
Sanderson, G.W.
The characteristics and processing technology for the development and production of commercial bakers' yeasts are described and discussed. Specific attention is given to: the 2 main forms of bakers' yeasts (compressed yeast and active dry yeast); the preparation of special yeast products (e.g., for sweet dough and non-sugared dough bakery products); aspects of bakers' yeast manufacture (continuous fermentation, alternative substrates to molasses (e.g. lactose, automation); molecular biology/genetic engineering, and recent innovations in the yeast industry (computer-controlled processing). The intermediary metabolic pathways (glycolysis, citric acid cycle) also are described.(wz)
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