Optimization of Leavening Activity of Baker's Yeast During the Spray-Drying Process

Autor:	A. Goodarzi, Mohammad Sadegh Hatamipour, Mohsen Ahi
Rok vydání:	2010
Předmět:	biology Starch General Chemical Engineering Saccharomyces cerevisiae biology.organism_classification Yeast chemistry.chemical_compound Taguchi methods chemistry Spray drying Air temperature Scientific method Food science Physical and Theoretical Chemistry Leavening agent
Zdroj:	Drying Technology. 28:490-494
ISSN:	1532-2300 0737-3937
DOI:	10.1080/07373931003613726
Popis:	Leavening activity is an important quality index in the baker's yeast industry. In this work, Taguchi's experimental design was used to investigate the effect of important factors on the leavening activity of Saccharomyces cerevisiae during spray drying. Feed rate and inlet air temperature are the most important factors in spray drying of baker's yeast. The amount of starch as a processing aid also has a considerable effect on the leavening activity of the yeast.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e9a52332b9b351ecabd6d4b05264767c https://doi.org/10.1080/07373931003613726 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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