STUDIES ON SELECTED DISTILLED YEAST STRAIN FOR UTILIZATION IN BREAD MAKING

Abstract

The most common food grade yeast is Saccharomyces cerevisiae, also known as baker’s yeast, which is used worldwide for the production of bread and baking products, beer, wine, distillates and ethanol. Several factories in Egypt are devoted for the production of ethanol alcohol for industrial purposes using molasses through alcoholic fermentation processes. This fermentation is carried out by ethanol-tolerant strains of Saccharomyces cerevisiae i.e. similar to those strains employed in baker’s yeast production. The aim of this work was to improve the physiological and fermentation capacities of distilled yeast to simulate those properties of traditional baker’s yeast to be used for baking purposes to fulfill the gap between local production baker’s yeast and actual requirements of the local market.