FUNCTIONALITY IN BREADMAKING OF YEAST PROTEIN DRIED AT TWO TEMPERATURES

T. P. LABUZA; K. A. JONES

doi:10.1111/j.1365-2621.1973.tb02808.x

FUNCTIONALITY IN BREADMAKING OF YEAST PROTEIN DRIED AT TWO TEMPERATURES

T. P. LABUZA, K. A. JONES

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Abstract

Yeast was spray dried at two temperatures (75°C and 124°C) and incorporated into a dough and bread system to measure functionality. The system dried at the higher temperature exhibited much better functional properties but was still not as good as milk solids. A cell wall‐free extract of each of the dried yeasts was tested and showed much poorer characteristics than whole cells. This shows that cell wall removal is not needed for SCP manufacture.

Original language	English (US)
Pages (from-to)	177-178
Number of pages	2
Journal	Journal of food science
Volume	38
Issue number	1
DOIs	https://doi.org/10.1111/j.1365-2621.1973.tb02808.x
State	Published - Jan 1973
Externally published	Yes

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10.1111/j.1365-2621.1973.tb02808.x

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AB - Yeast was spray dried at two temperatures (75°C and 124°C) and incorporated into a dough and bread system to measure functionality. The system dried at the higher temperature exhibited much better functional properties but was still not as good as milk solids. A cell wall‐free extract of each of the dried yeasts was tested and showed much poorer characteristics than whole cells. This shows that cell wall removal is not needed for SCP manufacture.

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FUNCTIONALITY IN BREADMAKING OF YEAST PROTEIN DRIED AT TWO TEMPERATURES

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