ISSN print edition: 0366-6352 ISSN electronic edition: 1336-9075 Registr. No.: MK SR 9/7 Published monthly

Baking quality of biologically active yeast. III. Technological comparison of baking quality of bakers' yeast

P. Hanula and V. Semeš

Zentrales Forschungsinstitut für die Nahrungsmittelindustrie, Zweiginstitut in Bratislava

Abstract: Baking quality of domestic bakers' yeast (manufd. in Trenc´in and Mich-alovce, Slovakia) was compared with II (manufd. in Gent). If domestic yeast is cultivated in a medium composed of 70-80% molasses and 20-30% malt ext., it compares favorably in baking quality with highly biol. active II. This was also proven by com. and semicom. baking tests if 40% flour is used in the sponge and production cycle shortened by 1/2. It is not satisfactory if only 20% and 25% flour is used in the sponge.

Full paper in Portable Document Format: 149a661.pdf (in Slovak)

Chemical Papers 14 (9) 661–673 (1960)