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Evolution of the quality of baker’s yeast pellets containing a carrier during their convective drying

From National Research Council Canada

DOIResolve DOI: https://doi.org/10.1080/07373937.2021.1944181
AuthorSearch for: ; Search for: ; Search for: ; Search for: ORCID identifier: https://orcid.org/0000-0002-6988-1657; Search for: ; Search for:
FunderSearch for: Fonds De La Recherche Scientifique - FNRS; Search for: CRSNG
FormatText, Article
Subjectyeast; drying; carrier; quality; fermentation activity
Abstract
The addition of a solid carrier before drying seems a promising way to improve the processability and the drying kinetics of yeast pellets. However, its influence on the quality of the yeasts during and at the end of the drying is not yet well understood and is investigated in this communication. A yeast paste was mixed with different amounts of wheat flour, a solid carrier, to obtain pellets with 69, 55, and 40 wt% moisture content. The fermentation activity of the yeasts was measured in samples taken throughout the drying process of these pellets. The experimental results highlight that the addition of a carrier does not significantly alter the quality of the yeasts before drying but has a negative impact on their final quality at the end of the drying process. Moreover, the addition of a solid carrier leads to a continuous decrease in the fermentation activity of the yeasts from the beginning of drying, in contrast to the activity of the yeasts in the absence of a carrier, which remains high during drying, as long as the moisture content of the pellets is larger than about 0.5 (d.b.).
Publication date
PublisherTaylor & Francis
In
  • Drying Technology 40, no. 11 (4 August 2022): 2396–2403.
LanguageEnglish
Peer reviewedYes
NRC publication
This is a non-NRC publication

"Non-NRC publications" are publications authored by NRC employees prior to their employment by NRC.

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Record identifier86569013-3fc7-41db-882a-a4b8057dd69b
Record created2024-09-23
Record modified2024-09-23
Date modified: