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EVALUATION OF PAN BREAD PRODUCED BY USING BAKER'S YEAST DERIVED FROM DISTILLED BIOMASS
2018
Arab Universities Journal of Agricultural Sciences
Preserved Fulltext
The chemical composition, physical properties, sensory evaluation, texture properties and color properties of pan bread produced by using S. cerevisiae (F514) treatment 1, S. cerevisiae (F707) treatment 2 and a mix of S. cerevisiae (F514) and commercial baker's yeast with 1:1 ratio treatment 3 were studied. Results showed significant differences between pan bread samples in ash and dry matter contents. Treatment 3 samples recorded the highest values of volume and specific volume (560 cm 3 and
doi:10.21608/ajs.2018.31660
fatcat:zk37ppda6vhmxprn76lf757c3u