Zbornik Matice Srpske za Prirodne Nauke (Jan 2005)

Activation of waste brewer's yeast Saccharomyces cerevisiae for bread production

  • Popov Stevan D.,
  • Dodić Siniša N.,
  • Mastilović Jasna S.,
  • Dodić Jelena M.,
  • Popov-Raljić Jovanka V.

DOI
https://doi.org/10.2298/ZMSPN0508247P
Journal volume & issue
Vol. 2005, no. 108
pp. 247 – 254

Abstract

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The waste brewer's yeast S. cerevisiae (activated and non-activated) was compared with the commercial baker's yeast regarding the volume of developed gas in dough, volume and freshness stability of produced bread. The activation of waste brewer's yeast resulted in the increased volume of developed gas in dough by 100% compared to non-activated brewer's yeast, and the obtained bread is of more stable freshness compared to bread produced with baker's yeast. The activation of BY affects positively the quality of produced bread regarding bread volume. The volume of developed gas in dough prepared with the use of non-activated BY was not sufficient, therefore, it should not be used as fermentation agent, but only as an additive in bread production process for bread freshness preservation. Intense mixing of dough results in more compressible crumb 48 hrs after baking compared to high-speed mixing.

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