Yeast is a vital ingredient in bakery process and should have following specifications as per standards of bakery manufacturer and products . Quality of yeast determines the end product .
Standards for Baker yeast
Bakers Yeast : Saccharomyces
Percentage Moisture
Dispersibility
Fermenting Power
Dough Raising Capacity or DRC ( Most critical )
Proteolytic activity
Heavy metals and alfatoxins
Microbiology Aspects
Bacteria microflora other than yeasts/gm
E.coli / gm
Salmonella/gm
Coliform Count/gm
Rope spore count /g
Storage Conditions - 4-7deg c
Storage Time - Not more than 15 days
Standards for Baker yeast
Bakers Yeast : Saccharomyces
Percentage Moisture
Dispersibility
Fermenting Power
Dough Raising Capacity or DRC ( Most critical )
Proteolytic activity
Heavy metals and alfatoxins
Microbiology Aspects
Bacteria microflora other than yeasts/gm
E.coli / gm
Salmonella/gm
Coliform Count/gm
Rope spore count /g
Storage Conditions - 4-7deg c
Storage Time - Not more than 15 days
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