Yeast is one of the most important ingredients in bread making and, it may be isolated from local fruits such as sweet oranges a commercial yeast substitute. This research aimed to isolate orange (Citrus sinensis L) that used improver. The method was endophytic isolation on rind and flesh citrus fruits. It identified macroscopically, microscopically analyzed for carbohydrate fermentation, growt...

The goal of this work was to investigate the use selected starter cultures obtain a spelt-based sourdough bread with improved technological, sensory and shelf-life characteristics. Two consortia were set up, containing yeast strain (either commercial Saccharomyces cerevisiae or maltose-negative Kazachstania unispora strain) two strains Lactic Acid Bacteria (LAB), belonging Weissella cibaria Ped...

Surfactants are widely used in bakeries as dough strengtheners and dough improvers but there is a wide range of compounds available according to their mode of action that could potentially improve the quality of not only the simple breads and doughs but also of frozen dough. These types of product usually have a short shelf-life when compared with normal bakery products. With the increase in mo...

The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of G...


 Virgin coconut oil (VCO) is obtained from fresh old and processed by squeezing with or without the addition of water, heating no more than 60oC safe for consumption. This research was aimed determining effect yeast type fermentation time on characteristics virgin decided to produce best oil. The based a factorial Randomized block design (RBD) first factor yeast, namely bread tempeh secon...

This chapter describes the importance of yeast in beer fermentation. Initially, the differences between Saccharomyces cerevisiae and Saccharomyces pastorianus in the production of “ale” and “lager” beers are analyzed. Then, the relationships between beer nutrients and yeast growth are discussed, with special emphasis on the production of the flavor compounds. The impact of the wort composition ...

BACKGROUND The present study identified the most commonly consumed grain food patterns in US children and adolescents (2-18 years-old; N = 8,367) relative to those not consuming grains and compared diet quality and nutrient intakes, with focus on 2015-2020 Dietary Guidelines for Americans (2015-2020 DGA) shortfall nutrients. METHODS Cluster analysis using data from the National Health and Nut...

Cereal-based products can be used as vehicles for the delivery of relevant bioactive compounds since they are staple foods for most cultures throughout the world. The health promoting benefits of flavonoids and saponins contained in black bean seed coats have been previously described. In the present work, the effect of adding flavonoids and saponins from black bean seed coat to the typical yea...

There is evidence that fructo-oligosaccharides (FOS) and inulin can impart a range of health benefits if consumed on a regular basis. The health benefits include increased mineral absorption and improved immune response and while there is mounting evidence that prebiotics play a role in colorectal cancer prevention, their role of satiety and weight management is still being investigated. In thi...