The Possibilities of The Use of Bakers Yeast Produced in Molasses Medium in Breadmaking with Liquid Ferment System

Authors : Nermin Bilgiçli, Selman Türker

Pages : 20-31

View : 6 | Download : 13

Publication Date : 2001-09-15

Article Type : Research Paper

Abstract :In this study, commercial baker\\\'s yeast (Saccharomyces cerevisiae) was reproducted in molasses worth and used at bread production with liquid ferment method. Three different pressed yeast amount (0.250, 0.375 and 0.500 gram) were added into media as inoculum. Some reproduction parameters which firstly yeast dry matter were determined at three different specific reproduction rate (25%, 30% and 35%) and five different reproduction time (1, 2, 3, 4 and 5 hours) at aerated conditions and suitable media (pH, temperature and food composition). At the result, 0,5% yeast inoculum based on flour with 30% spesific reproduction rate in five hours according to 100 gram flour 0.5% (0.500 gram) inoculum and 5 hours reproduction time equal bread properties to 2 gram commercial bakers yeast.
Keywords : Ekınek mayası, Saccharomyces cerevisiae, sıvı ferment, ekinek üretimi