Coating of baker's yeast with a fluidized bed system: Effects of process parameters and storage stability of coated yeast in flour mixtures
Küçük Resim Yok
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In order to prevent the moisture absorption of dried yeast from the flour mixture having a moisture content of 13% (wb), the coating process of dried baker's yeast was aimed and carried out at different conditions using the palm-gelatin-pectin coating material combination determined previously. At an optimum point, the highest bulk and tapped density, the lowest moisture absorption rate, the highest solubility in water, the highest yeast activity, and the highest bread volume values were targeted. At the optimal point, 50 grams of yeast, 0.25 MPa of nozzle pressure, and 13.09% of coating material to yeast ratio were found to be the best. Dried yeasts coated at optimum process conditions and uncoated yeast were added to the flour mixtures and stored at 25 degrees C for three months. In addition, the effect of different coating material combinations and exit drying temperatures on the effectiveness of the coating process was examined. The palm-Na caseinate-maltodextrin combination was chosen as an alternative coating based on the analysis results on coated yeasts. In conclusion, the coated yeasts demonstrated protective properties against moisture transfer until the end of the second month.
Açıklama
Anahtar Kelimeler
Optimization, baker's yeast, fluidized bed coating, moisture absorption, yeast activity, storage stability, Spray, Optimization, Microstructure
Kaynak
Drying Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
