Kvasny Prum. 1976; 22(3): 58-62 | DOI: 10.18832/kp1976011

Conclusions drawn from systematic study of molasses used for making bakery yeast and of its quality.Peer-reviewed article

S. HUNČÍKOVÁ

The authoress has for several years assesses the quality of sugar beet molasses which is at present one if the principal raw materials used for making bakery yeast. Modern farming methods, differing substantially from traditional ones have pronounced effects upon molasses composition and, consequently, upon the required processing technology. The article deals with the main changes of the molasses quality which have recently occurred. Owing to existing difficulties the distilling and yeast industries look for efficient stimulants capable to increase the yield of biologic substance and for new molasses processing technology to suppress undesirable effects of inhibitors, especially of nitrites interfering with the distilling processes. To classify correctly the quality of molasses it is necessary to distinguish effects of inhibitors from the deficiency of stimulants. The authoress suggests inspection methods to be used when receiving molasses for distilleries and yeast plants.
(In Slovak, English summary only)

Keywords: bakery yeast, molasses, quality

Published: March 1, 1976