Effect of Beer Yeast on the Quality of Wheat BreadJournal: International Research Journal of Advanced Engineering and Science (IRJAES) (Vol.2, No. 3)
Publication Date: 2017-08-03
Authors : Rosen Chochkov; Valentina Chonova; Stefan Iovchev;
Page : 55-58
Keywords : Quality; Wheat bread; Beer yeast; Sensory evaluation.;
The effect of beer yeast on quality of wheat bread was studies. Based on the studies it was found that the samples with partial replacement of water and fresh yeast with beer yeast for floor bread, has a higher volume compared to the control sample. Excepting the floor bread with full replacement of water and fresh yeast with beer yeast, which has a lower volume. The samples with full replacement of water and fresh yeast with beer yeast, it is obtained formed bread volume lower than those of the control sample. Replacement of fresh yeast with beer yeast positively influence on the sensory profile of the product by the indicators – volume, taste and odor. Beer yeast improves a porosity of wheat bread.
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Last modified: 2017-08-03 16:07:11