Yeasts are an economically important organism used for ethanol production in the beverage and alternative fuels industries as well as a leavening agent in the baking industry. In addition, pathogenic strains of yeasts are involved in both plant and animal diseases. Concentration and viability determinations are routinely performed for quality control purposes in yeast production, fermentation p...

The present study was undertaken for the characterization of wheat flour on basis protein content and dough quality to evaluate rheological changes after fermentation with a-amylase, protease, sodium acid pyrophosphate (SAPP) yeast. In this experiment, three types (hard, soft mixed) were used resulted gluten percentage 1575, 10.14 5.78, respectively. Four samples made. During dough, temperature...

A yeast strain capable of leavening both unsugared and sweet bread dough efficiently would reduce the necessity of carrying out the expensive procedure of producing multiple baker's yeast strains. But issues involving the use of genetically modified foods have rendered the use of recombinant techniques for developing yeast strains controversial. Therefore, we used strong selection and screening...

The Social and Smart project proposes a new framework for the interaction between users and their household appliances, where social interaction becomes an intelligent social network of users and appliances which is able to provide intelligent responses to the needs of the users. In this paper we focus on one incrasingly common appliance in the european homes: the bread-maker. There are a numbe...

Saccharomyces cerevisiae has an extensive history of use in the area of food processing. Also known as Baker's Yeast or Brewer's Yeast, this organism has been used for centuries as leavening for bread and as a fermenter of alcoholic beverages. With a prolonged history of industrial applications, this yeast has been either the subject of or model for various studies in the principles of microbio...

Encapsulation involves the incorporation of food ingredients, enzymes, cells or other materials in small capsules. Applications for this technique have increased in the food industry since the encapsulated materials can be protected from moisture, heat or other extreme conditions, thus enhancing their stability and maintaining viability. Encapsulation in foods is also utilized to mask odours or...