Activation of waste brewer's yeast Saccharomyces cerevisiae for bread production
The waste brewer's yeast S. cerevisiae (activated and non-activated) was compared with the commercial baker's yeast regarding the volume of developed gas in dough, volume and freshness stability of produced bread. The activation of waste brewer's yeast resulted in the increased volume...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Matica srpska
2005-01-01
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| Series: | Zbornik Matice Srpske za Prirodne Nauke |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0352-4906/2005/0352-49060508247P.pdf |