جستجوی مقالات مرتبط با کلیدواژه "baker's yeast" در نشریات گروه "صنایع غذایی"

Enrichment is one of the ways to increase the nutritional value of foods. In this research, enrichment of yogurt with Saccharomyces cerevisiae yeast was done as a cheap source of fiber, protein, vitamins and minerals to produce a functional food. Physico-chemical and sensory characteristics of enriched treatments were evaluated. Cow's milk was mixed at 3 levels of fat (1.2, 1.8 and 3%) with yeast at 4 levels (0, 0.3, 0.6 and 0.9%) and used in preparing yogurt samples. The results showed that, in general, fat percentage, yeast percentage and duration of storage on pH and acidity changes were significant at the 95% confidence level. With increasing fat percentage, pH increased and acidity decreased. Increasing the percentage of yeast caused a decrease in pH and an increase. Synergy decreased with increasing the percentage of fat or yeast and also with increasing the duration of storage. The stifness of the tissue increased due to the increase of fat and decreased due with the increase of yeast. The highest level of tissue stifness was 0% in the yeast level and the lowest level was 0.9% in the yeast level. The percentage of fat, percentage of yeast and also the interaction of these two variables were significant and effective on the color index a*, b* with 95% confidence. However, only the variable of yeast percentage had a significant effect on the color index L*. Sensory evaluation results showed that only the variable of fat percentage had a significant effect on aroma, mouthfeel, internal texture, spoon acceptability and overall acceptance.

Bread currently accounts for the majority of the population's diet;and a strict lifelong gluten-free diet is currently the only available treatment to cope with gluten intolerance. Therefore, food experts are constantly finding ways to produce and improve the quality of gluten-free bread. This study was performed to qualitatively evaluate the effect of aspergillopepsin enzyme on degradation of gluten during in wheat dough fermentation. The qualitative effects of aspergillopepsin expressed in bakery yeast on gluten protein and on the rheological properties of wheat flour dough were studied and the rheological properties of the dough were investigated by a rheometer. In addition, initial flour tests were evaluated such as measuring the amount of crude fiber, fat, moisture, wet gluten, protein, pH, ash. Samples prepared with engineered yeast dough had low elasticity, no gas production, relatively loose texture and no specific odor, which confirmed that the gluten network was not formed. Finally, the study of the rheological properties of the dough showed that this enzyme affects the texture of the dough. For this purpose, here we investigate the effectiveness of aspergillopepsin enzyme have been shown to effectively Therefore, the feasibility of producing high-quality bread from wheat flour treatment with aspergillopepsin has been shown

Providing a quick way to predict the activity of yeast in the baking industry in terms of performance and quality is vital. In this paper, seven instant dry yeast samples of domestic and foreign manufacturers were assessed and compared by four methods for fermentative activity of Saccharomyces cerevisiae: Henry -Simon pressure meter, Gasography, microbial tests and baking test results showed a similar trend for yeast activity and demonstrated further power of Iranian yeast. In gasography and pressure tests, Fariman and French samples produced maximum and minimum gas volumes, respectively. The same trend was seen in microbial test (number of colony forming units) and baking test (loaf volume and height) for these two yeasts. Razavi yeast did not show significant differences with Fariman. Dezmayeh, Golmaye, Kelarmaye, Turkish and France yeasts showed significant differences compared with Razavi and Fariman (P<0.05). All tests showed a close correlation with the baking test. Using the pressure meter as the best method to assess the gassing power of bakery yeast was proposed. This quick and simple test can be a suitable alternative to long cooking methods to observe the capability of CO2 production in bakers’ yeasts.