Changes in the rate of fermentation of maltose during propagation of industrial Baker's yeast

Beran, K.; Hauba, J.; Hospodka, J.

doi:10.1007/bf02877230

Cited by 2 publications

(2 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to many inventors, growth under intense aerobic conditions markedly reduced yeast gassing power by strongly inhibiting the ability to ferment maltose, and this was later confirmed by scientific studies (Suomalainen and Oura ; Beran and others ; Suomailanen ). In the 1st steps of yeast production, cells are grown under anaerobic conditions, then switched to strong aerobiosis, and suddenly brought back to anaerobiosis when mixed into the bread dough (Suomailanen ).…”

Section: Impact On the Baking Industrymentioning

confidence: 85%

“…Small addition of sucrose was a very efficient procedure to compensate for variations in baker's yeast maltase activity (White ). Over the years, maltose fermentation ability of baker's yeast in bread dough was improved through strain selection and cultivation conditions including specific proportions of beet and cane molasses (Pyke and others ; Beran and others ). Later, Khorola and others () did not report reduced gassing power in yeast with decreased maltose fermentation, which was attributed to high levels of α‐glucosidase.…”

Section: Impact On the Baking Industrymentioning

confidence: 99%

See 1 more Smart Citation

Aeration and Foam Control in Baker's Yeast Production: Mapping Patents

Gélinas

2016

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

A key ingredient in the baking industry, baker's yeast must be produced under strict controlled conditions. High yields of baker's yeast cannot be attained unless a huge quantity of air is injected into fermentation vats. This review of 245 patent specifications shows that inventors have paid much attention to the distribution of fine air bubbles in order to optimize oxygen transfer to the yeast cells. Technical solutions to reduce energy costs associated with aeration are also proposed. Intense aeration caused foaming problems, so mechanical destruction of foam was first proposed until inventions on specific chemical antifoams were patented. In recent years, the development of cheaper and more efficient foam control techniques has remained an issue. Aeration during yeast growth in tanks impairs its fermentative activity in anaerobic bread dough. Since the beginning of the 20th century, massive adoption of air-grown fed-batch baker's yeast probably encouraged sugar addition to stimulate yeast gassing activity in pan bread characterized by high loaf volume, especially those prepared under short dough fermentation conditions.

show abstract

Section: Impact On the Baking Industrymentioning

confidence: 85%

Section: Impact On the Baking Industrymentioning

confidence: 99%