Kvasny Prum. 1974; 20(4): 81-84 | DOI: 10.18832/kp1974014

Stabilized dry active yeast.Peer-reviewed article

M. ŠESTÁKOVÁ

Using data publisher in available literature the authoress outlines various methods of making the so - called stabilized dry active yeast. For good quality of the products it is necessary to select appropriate thermostable strains, ensure optimum propagation conditions, and add to yeast before drying efficient additives, i.e. protecting substances. These substances can be divided according to their effects into three groups: binding, wetting end stabilizing ones. If all ingredients are in a correct proportion, good dry active yeast can be produced even of compressed yeast of inferior quality, e.g. containing high percentage of nitrogen reaching in dry matter 54-60%.
(In Czech, English summary only)

Keywords: dry yeast, stabilisation

Published: April 1, 1974