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PRODUCTION OF BAKER'S YEAST
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PRODUCTION OF BAKER'S YEAST
CALCULATION
CONCLUSION
PACKAGING
QUALITY CONTROL PARAMETERS
INTRODUCTION
Baker's yeast is one of the biotypes of Saccharomyces cerevisiae. Yeasts created in the flour's natural impurities may cause the flour to ferment before baking. The first conclusive evidence of the use of yeast in bread baking dates to Ancient Egypt.
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INTRODUCTION
Different Types of Yeast
Cream Yeast and Compressed Yeast
Baker’s yeast has different forms, the main difference is their contents of moisture. Cream yeast is essentially a suspension of yeast cells in liquid that has been siphoned off from the growing medium. Commercial bakeries with specialized high-volume dispensing and mixing equipment mostly use it. Compressed yeast is cream yeast that has had the majority of the liquid removed.
Active Dry Yeast and Instant Yeast
Active Dry Yeast and Instant Yeast
Active dry yeast is the type of yeast that is most frequently offered to home bakers. Instant yeast looks like active dry yeast in appearance, but comes in smaller granules with far more live cells per equivalent volume.
Rapid-rise Yeast and Deactivated Yeast
Rapid-rise Yeast and Deactivated Yeast
Rapid-rise yeast is a type of dried yeast with smaller granules that dissolve more quickly in dough. Deactivated yeast is dead yeast that cannot be used in baking and has no leavening properties. It is often added at a rate of 0.1% of the flour weight to doughs for pan bread and pizza.
PURPOSE OF THE PROJECT
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The project aims to produce baker’s yeast by explaining the quality control parameters according to the final product, discussing different packaging options for the end-product, and making sample mass and energy balance calculations associated with the production of baker’s yeast.
PURPOSE
Purpose of the Process
Purpose of the Process
The purpose of the baker’s yeast production is to make bigger, lighter and softer bakery products.
Saccharomyces Cerevisiae
INGREDIENTS
Molasses
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Saccharomyces Cerevisiae
Molasses
Water
Nutrients
Emulsifer or oil
Water with yeast
INGREDIENTS
OVERVIEW OF THE PROCESS
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VISUAL SUMMARY
Equipments
The equipment used in this process is as follows:
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EQUIPMENTS
- Fermenter
Fermenter &
Clarifier
- Clarifier
- Sterile Mash Tank
Sterile Mash Tank & Sterilizer
- Sterilizer
- Centrifuge
Centrifuge
&
Cooler
- Cooler
Yeast Cream Storage Tank
- Yeast Cream Storage Tank
- Extruder
Extruder &
Cutter
- Cutter
- Rotary Vacuum Filter
Rotary Vacuum Filter & Granulator
- Granulator
QUALITY CONTROL PARAMETERS
Baker's yeast is the end product, and there are various factors that may be controlled to ensure its quality, such as physico-chemical characteristics and nutritional characteristics. In order to perform these quality control analyses; samples of baker's yeast are collected.
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PHYSICO - CHEMICAL CHARACTERISTICS
• Dry matter range (%)
• Nitrogen / dry matter (%)
• Ashes / dry matter (%)
• pH
PHYSICO - CHEMICAL CHARACTERISTICS
NUTRITIONAL DATA
NUTRITIONAL DATA
• Fats / dry matter (%)
• Carbohydrates / dry matter (%)
• Fibre / dry matter (%)
• Proteins / dry matter (%)
• Energy value (Kcal/100g dry matter)
MINERALS
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MINERALS
VITAMINS
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VITAMINS
PACKAGING
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The package must have the least amount of permeability feasible for Compressed Yeast and Dried Yeast.
Compressed Yeast
Inadequate storage conditions can lead to degradation processes (auto fermentation, autolysis), which can cause heat buildup and a decrease in yeast activity. To stay alive, they draw energy from their stored carbs (glycogen, trehalose) and refrigerated storage slows metabolism, and wrapping prevents dehydration.
Compressed Yeast
Dried Yeast
The convenience of dried yeast makes up for the disadvantage associated with heat-stressed cells. Benefits include lower costs for shipping, storage, and refrigeration, although drying raises manufacturing costs. The early method of tunnel drying is generally supplanted by tumble or revolving driers, and fluidized bed driers are becoming more common. Air temperatures of 160 °C can be utilized for fast drying, but temperatures shouldn't go over 40°C once the free cell water content has been lost.
Dried Yeast
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CONCLUSION
In this presentation, we have explained the types of yeast we can produce and the stages of production in the yeast production system. We specified the packaging stages and quality control parameters of the yeast. In addition, the result we found at the calculation stage showed that the yield of the reaction was equal to ninety percent.
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THANK YOU
FOR
LISTENING US
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Ezgi Kılıç 280210011
Sude Bakırsoy 280210015
Gökmen Özgen Önder 280210030
Mısra Gürses 280210034