FIELD: food industry.
SUBSTANCE: method for production of yeast for pizza involves stages whereat one performs primary mother yeast fermentation and drying at a temperature of 90-110°C. One adds an emulsifier to the yeast after mother yeast fermentation without additional fermentation and prior to drying. Prior to drying one performs stages of filtration or evaporation for obtaining yeast with dry substance content equal to 33%. Primary mother yeast is represented by sugar-free Saccharomyces cerevisiae yeast. The yeast activity is equal to 260-450 ml CO2/h.
EFFECT: method allows to obtain yeast for pizza with low activity and darker colour, a fermenter usage is excluded which simplifies the process technology.
8 cl, 3 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION CONTAINING YEAST FOR USE AS FODDER ADDITIVE FOR COWS | 2008 |
|
RU2485175C2 |
| IMPROVEMENT OF BREAD BAKERY PRODUCTS WITH HIGH YEAST CONTENT | 2012 |
|
RU2573352C2 |
| SACCHAROMYSESCEREVISAE YEAST STRAIN USED FOR PREPARING ACTIVE DRIED AND PRESSED YEAST | 0 |
|
SU1551733A1 |
| BIOTOXIN SORBENT AND PREPARATION METHOD THEREOF | 2008 |
|
RU2426445C1 |
| FROST-RESISTANT YEAST AND ITS APPLICATION | 2017 |
|
RU2756307C2 |
| YEAST MIXTURE FOR HIGH CONCENTRATED ALCOHOL FERMENTATION FROM SUGAR-CONTAINING MATERIAL | 2008 |
|
RU2442824C2 |
| BAKING POWDERS | 2016 |
|
RU2731157C2 |
| SACCHAROMYCES CEREVISIAE STRAIN SUITABLE FOR BAKERY YEAST MANUFACTURE, OSMOTOLERANT AND MANIFESTING HERITABLE RESISTANCE TO WEAK ORGANIC ACIDS (VERSIONS) AND SUCH STRAIN USAGE | 2011 |
|
RU2571934C2 |
| APPLICATION OF INEXPENSIVE TASTE ENHANCER AND SODIUM CONTENT REDUCTION REMEDY REPRESENTED BY DRIED DISTILLERY SLOP AND DISTILLERY SLOP EXTRACT (DDGS) | 2007 |
|
RU2449558C2 |
| FERMENTABLE DOUGH (STABLE DURING PROOFING) FOR BAKERY PRODUCTS | 2010 |
|
RU2543538C2 |
