Scopus
YÖKSİS Eşleşti
Refractance window drying in the production of instant baker's yeast and its effect on the quality characteristics of bread
Journal of Food Science · Kasım 2022
YÖKSİS Kayıtları
Refractance Window Drying in the Production of Instant Baker's Yeast and Its Effect on the Quality Characteristics of Bread
Journal of Food Science · 2022 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ HÜMEYRA ÇETİN BABAOĞLU →
Refractance window drying in the production of instant bakers yeast and its effect on the quality characteristics of bread
Journal of Food Science · 2022 SCI-Expanded
DOÇENT SULTAN ARSLAN TONTUL →
Refractance window drying in the production of instant bakers yeast and its effect on the quality characteristics of bread
Journal of Food Science · 2022 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ MİNE ASLAN →
Makale Bilgileri
DergiJournal of Food Science
Yayın TarihiKasım 2022
Cilt / Sayfa87 · 4991-5000
Scopus ID2-s2.0-85139004259
Özet
Abstract: The study aimed to produce instant dried baker's yeast (BY) by conventional or infrared-assisted refractance window drying (RWD or InfraRWD, respectively) and compare their bakery performance with commercial BY. According to the findings of the study, the total yeast count was higher than 9.60 log cfu/g in all dried BY samples, and the lowest viability was obtained in BY dried by InfraRWD at 50°C. In general, BY produced by RWD increased the physical quality parameters of bread such as specific volume, total cell count, and the number of cell areas of bread crumbs. Moreover, bread leavened by BY dried by RWD slowed down the staling rate of bread, while infrared assistance accelerated the staling. Sensorial analysis showed that bread produced by refractance window dried BY was more acceptable than commercial BY. In a conclusion, RWD can be an effective alternative to the production of instant baker's yeast, but the most quality features of BY has negatively affected by infrared assistance. Practical Application: In the drying of baker's yeast, promising advantages can be obtained by refractance window drying. The higher specific volume and superior bread crumb with a retarded staling rate were determined when bread was produced by the refractance window. This is the first time that RWD and InfraRWD have been used for the production of instant baker's yeast and it has several practical applications for bread quality.
Yazarlar (4)
1
Sultan Arslan-Tontul
ORCID: 0000-0003-1557-7948
2
Hümeyra Cetin-Babaoglu
3
Mine Aslan
4
Ismail Tontul
ORCID: 0000-0002-8995-1886
Anahtar Kelimeler
baker's yeast
bread quality
InfraRWD
refractance window drying
staling
Kurumlar
Necmettin Erbakan Üniversitesi
Meram Turkey
NFDS Arge
Konya Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
2
Atıf
4
Yazar
5
Anahtar Kelime