In this article we will discuss about the yeast used in bakery foods:- 1. Effect of Ingredients and Processing on Yeast Performance 2. Forms of Yeast Used in Baking 3. Use of Yeast in Special Dough Systems 4. Performance and 5. Determination. Effect of Ingredients and Processing on Yeast Performance: Recent studies have dealt with […]
Yeast Used in Bakery Foods: Performance, Determination, Forms & Effect | Industrial Microbiology
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Submerged Vinegar Fermentation Using Frings Acetator | Industrial Microbiology
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In this article we will discuss about the submerged vinegar fermentation process using frings acetator. The first commercial equipment for the submerged process was described by Hromatka (1952). The basic patent emphasizes the need for uninterrupted aeration of the fermentation with fine bubbles as the necessary conditions for the production of satisfactory vinegar of high […]
Starter Lactic Cultures: Fermentation, Management and Preparation | Industrial Microbiology
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In this article we will discuss about the starter lactic cultures:- 1. What is Starter Lactic Culture 2. Biochemical Basis of Culturing Dairy Products Using Starters 3. Management and Preparation 4. Continuous Starter Production 5. Starter Defects 6. Shelf Life Extension by Lactic Cultures. Learn about:- 1. Starter Culture in Dairy Industry, 2. Starter Culture […]
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