Studies on low activity of bakers' dry yeast upon storage
1987
Dalaly, B.K. | Tawfeeq, M.S. (Mosul Univ., Nineveh province (Iraq). Coll. of Agriculture and Forestry)
Total carbohydrates, trehalose, total nitrogen and protein contents of bakers dry yeast have a profound effect on its activity and viability. The effect of using three different drying temperatures (40, 50 and 60 deg C) and storage conditions on these contents have been studied, also using bakers dry yeast from the same batches produced at Mosul Sugar Mill and French bakers dry yeast for comparison. All samples were stored at 40-42 deg C for 26 weeks. Total carbohydrate, trehalose, total nitrogen, and protein content were determined every other week. Results revealed that 50 deg C was the best drying temperature from the stand point of activity and viability, followed by the yeast dried at 60 and 40 deg C, respectively. The activity of dry yeast produced at Mosul Sugar Mill was lower than the lowest value obtained in our study. However the French dry yeast have the best values of activity and viability. Results revealed that local bakers dry yeast samples had contents of carbohydrates and trehalose, on the other hand, they had high contents of total nitrogen and protein, in contrast to the French bakers dry yeast. Total carbohydrates and trehalose contents of samples dried at 50 deg C were more consistent and in turn better activity and viability compared to samples dried at 40 and 60 deg C
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