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    Baker'S Yeast Production: G. Reed Et Al., Yeast Technology © Van Nostrand Reinhold 1991

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    Teena Alawad
    1. Baker's yeast production has evolved since the 19th century from using ale yeast separated from beer foam to using specialized baker's yeast produced by companies. 2. Major advances in baker's yeast production include the introduction of aeration, fed-batch processes, replacing grains with molasses, developing active dry yeast, and automating fermentation processes. 3. Baker's yeast is produced today through fermenting molasses, which provides sugars, nutrients, and minerals to yeast cells in an automated fed-batch process.

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    Baker'S Yeast Production: G. Reed Et Al., Yeast Technology © Van Nostrand Reinhold 1991

    Uploaded by

    Teena Alawad
    33 views2 pages
    1. Baker's yeast production has evolved since the 19th century from using ale yeast separated from beer foam to using specialized baker's yeast produced by companies. 2. Major advances in baker's yeast production include the introduction of aeration, fed-batch processes, replacing grains with molasses, developing active dry yeast, and automating fermentation processes. 3. Baker's yeast is produced today through fermenting molasses, which provides sugars, nutrients, and minerals to yeast cells in an automated fed-batch process.

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    978-94-011-9771-7_7

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    1. Baker's yeast production has evolved since the 19th century from using ale yeast separated from beer foam to using specialized baker's yeast produced by companies. 2. Major advances in baker's yeast production include the introduction of aeration, fed-batch processes, replacing grains with molasses, developing active dry yeast, and automating fermentation processes. 3. Baker's yeast is produced today through fermenting molasses, which provides sugars, nutrients, and minerals to yeast cells in an automated fed-batch process.

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    © All Rights Reserved
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    33 views2 pages

    Baker'S Yeast Production: G. Reed Et Al., Yeast Technology © Van Nostrand Reinhold 1991

    Uploaded by

    Teena Alawad
    1. Baker's yeast production has evolved since the 19th century from using ale yeast separated from beer foam to using specialized baker's yeast produced by companies. 2. Major advances in baker's yeast production include the introduction of aeration, fed-batch processes, replacing grains with molasses, developing active dry yeast, and automating fermentation processes. 3. Baker's yeast is produced today through fermenting molasses, which provides sugars, nutrients, and minerals to yeast cells in an automated fed-batch process.

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    of 2

    CHAPTER

    6
    BAKER'S YEAST PRODUCTION

    Bread doughs are fermented for very short periods of time with a range of
    30 minutes to 4 hours. They are inoculated with 300 X 106 cells per gram
    and there is little or no yeast growth during the fermentation. In contrast,
    wine, beer, and distiller's mashes are fermented for periods ranging from
    several days to several weeks. Inoculation levels are in the range of 2-10 X
    106 cells per milliliter and there is a 5- to lQ-fold multiplication of yeast cells
    during the fermentation. In addition, yeast cells may be recycled for use in
    succeeding batches of beer or wine fermentations. Baker's yeast cannot be
    recycled because the yeast is killed during the baking process. Consequently,
    the production of baker's yeast can be carried out on a very large industrial
    scale, and since the latter part of the nineteenth century, baker's yeast has
    been produced by companies that specialize in its production.
    It is not quite correct to say that baker's yeast cannot be recycled. For
    several millenia, baker's yeast has been recycled in part by retaining a
    portion of the yeasted dough (generally from a third to a tenth) and
    blending it with fresh water and flour for formation of the next dough.
    This method is still practiced in some countries and is used in the United
    States for production of San Francisco sour dough bread. It will be dis-
    cussed in Chapter 7.
    In countries that produce beer it was soon found that ale yeast could be
    used in bread production, and prior to 1850, it was widely used for that
    purpose. It required only separation from the beer foam and pressing. The
    level of inoculation of bread doughs with this ale yeast was carried out at
    low levels and the fermentation times were long, generally overnight.
    261

    G. Reed et al., Yeast technology


    © Van Nostrand Reinhold 1991
    262 BAKER'S YEAST PRODUCTION

    Since about 1848, brewers in the United States started to produce lager
    beer instead of ale. The lager beer yeast, Saccharomyces carlsbergensis (later
    S. uvarum), was not suitable for leavening doughs because it does not
    tolerate the high osmotic pressure. The production of baker's yeast exclu-
    sively for the production of bread doughs dates from the latter part of the
    nineteenth century. It started with production of distiller's yeast on grain
    mashes, which were later replaced with the least expensive source of
    assimilable sugar, molasses.
    During the last century the major advances in the production of baker's
    yeast have been the following:

    1. Aeration. The stimulating effect of aeration on yeast growth was well


    known toward the end of the nineteenth century, and continuous
    aeration of mashes was used in Britain in 1886.
    2. Fed-batch process. The use of incremental feeding (called Zulauf process
    in German) was introduced between 1910 and 1920 by Danish and
    German scientists. This process is used today because it is the only
    practical method that permits production of yeast biomass without
    simultaneous production of sizable quantities of ethanol.
    3. Molasses. At the turn of the century the mash bill consisted principally
    of corn, malt, and malt sprouts. During the 1920s and 1930s, the grains
    were slowly replaced with molasses as carbon and energy source for
    yeast growth.
    4. Active dry yeast. Progress was made in the late 1930s in the drying of
    compressed yeast (CY) to the more stable active dry yeast (ADY).ln the
    1940s, ADY began to penetrate the consumer yeast market. Slow but
    continued progress in drying methods has led to the point where ADY
    has replaced CY in several bakery applications, particularly in institu-
    tional baking and in pizzerias.
    5. Automation. During the past decade there has been a rapid shift to
    automatic control of the fermentation.

    The history of baker's yeast production has been reviewed by Kiby (1912)
    and Butschek and Kautzmann (1962). The development of ADY has been
    reviewed by Frey (1957).

    MANUFACTURING PROCESS OUTLINE

    Cane or beet molasses supply not only sugars as a carbon and energy
    source but also some organic nitrogen, minerals, sulfur, vitamins, and trace
    elements. The liquid growth medium must be supplemented with addi-
    tional nitrogen (usually ammonia or ammonium salts) and phosphate, as
    well as with additional minerals (Ca, Mg), vitamins, and trace elements.

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