Refractance window drying in the production of instant baker's yeast and its effect on the quality characteristics of bread

Basit Öğe Kaydı
dc.contributor.authorArslan-Tontul, Sultan
dc.contributor.authorCetin-Babaoglu, Humeyra
dc.contributor.authorAslan, Mine
dc.contributor.authorTontul, Ismail
dc.date.accessioned2024-02-23T14:24:00Z
dc.date.available2024-02-23T14:24:00Z
dc.date.issued2022
dc.departmentNEÜen_US
dc.description.abstractThe 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 degrees 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.en_US
dc.identifier.doi10.1111/1750-3841.16338
dc.identifier.endpage5000en_US
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue11en_US
dc.identifier.pmid36183159en_US
dc.identifier.scopus2-s2.0-85139004259en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage4991en_US
dc.identifier.urihttps://doi.org/10.1111/1750-3841.16338
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13760
dc.identifier.volume87en_US
dc.identifier.wosWOS:000862994700001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBaker's Yeasten_US
dc.subjectBread Qualityen_US
dc.subjectInfrarwden_US
dc.subjectRefractance Window Dryingen_US
dc.subjectStalingen_US
dc.titleRefractance window drying in the production of instant baker's yeast and its effect on the quality characteristics of breaden_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu