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Thermostability of active dry baker's yeast.
Neelakantan, S. and Lewis, Y. S. (1964) Thermostability of active dry baker's yeast. Indian Journal of Technology, 2 (6). pp. 213-214.
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Indian .Journal of Technology, 1964, VoL 2, No, 6, pp, 213-214.pdf - Published Version Restricted to Registered users only Download (66kB) |
Abstract
Desiccation of active dry bakers' yeast by in_ packagIng anhydrous calcium chloride with it has been successfully employed in lowering the llloistur~ level in yeast to 2-3 per {;ent and In inducing thermostability; the product keeps well for about a year undel' tropical climatic conditions (temp" 42_46°C.), Vapour humidification of the low moisture yeast prior to reconstitution has been found to be unnecessary.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | dry bakers' yeast, thermostability |
| Subjects: | 600 Technology > 08 Food technology > 29 Microbiological food > 04 Yeast |
| Divisions: | Food Microbiology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 13 Feb 2014 09:32 |
| Last Modified: | 13 Feb 2014 09:32 |
| URI: | http://ir.cftri.res.in/id/eprint/6099 |
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