| Titre : |
The effect of different materials on the coating of baker’s yeast (Saccharomyces cerevisiae) with the fluidized bed method |
| Type de document : |
texte imprimé |
| Auteurs : |
Semra Bozkurt, Auteur ; Özgül Altay, Auteur ; Filiz Alemdar, Auteur ; Mustafa Türker, Auteur ; Mehmet Koç, Auteur ; Figen Kaymak-Ertekin, Auteur |
| Année de publication : |
2023 |
| Article en page(s) : |
p. 1661-1676 |
| Note générale : |
Bibliogr. |
| Langues : |
Américain (ame) |
| Catégories : |
Aliments
Aliments -- Composition:Chimie alimentaire
Enrobage (technologie)
Farines végétales
Fluidisation
Hygrométrie
Levure (Agent de fermentation)
Revêtements comestibles
Solubilité
|
| Index. décimale : |
667.9 Revêtements et enduits |
| Résumé : |
Baker's yeast (BY) is very sensitive to moisture and can lose its activity by working at very low moisture contents. The main purpose of this study is to obtain dry yeast which can be used in ready flour mixtures with no negative effects by preventing moisture transfer from the environment, and which can be stored for a long period. In order to accomplish this purpose, BY was coated in a fluidized bed by using edible films and coating technology, which can be used in the food industry in order to increase the shelf life of foods and improve the product quality. The results show that the Wurster coating method was most effective in the coating of yeast on the fluidized bed drier, and the combination of palm oil, gelatin, and pectin ensured the best results in terms of low water vapor permeability, high yeast activity, and high solubility. |
| Note de contenu : |
- MATERIALS AND METHODS : Materials - Method - Analysis
- RESULTS AND DISCUSSION : Effect of protein and carbohydrate type on edible film properties - The effect of different coating materials on the coating of yeast (Saccharomyces cerevisiae) with the fluidized bed method
- Table 1 : Properties of mono- and double-layer edible films
- Table 2 : Physical and chemical properties of yeasts coated with Wurster and top coating methods, using a combination of gelatine and different lipid- and carbohydrate-based coating materials
- Table 3 : Physical and chemical properties of yeasts coated with Wurster and top coating methods, using a combination of Na-caseinate and different lipid- and carbohydrate-based coating materials
- Table 4 : Physical and chemical properties of yeasts coated with Wurster and top coating methods, using a combination of egg whites and different lipid- and carbohydrate-based coating materials |
| DOI : |
https://doi.org/10.1007/s11998-023-00771-w |
| En ligne : |
https://link.springer.com/content/pdf/10.1007/s11998-023-00771-w.pdf?pdf=button |
| Format de la ressource électronique : |
Pdf |
| Permalink : |
https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=39979 |
in JOURNAL OF COATINGS TECHNOLOGY AND RESEARCH > Vol. 20, N° 5 (09/2023) . - p. 1661-1676
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