Comparison between active dry yeast and fresh compressed yeast on activation temperature / Amiera Ardilla Azmi
A study has being conducted on two forms of yeast; Active Dry Yeast (ADY) and Fresh Compressed Yeast (FCY). The study aim is to investigate and compare the effect of different forms of yeast on activation temperature. Both forms of yeast were activated using different water temperature. Yeast activi...
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| Format: | Student Project |
| Language: | English |
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Faculty of Applied Sciences
2015
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| Online Access: | https://ir.uitm.edu.my/id/eprint/24934/1/PPb_AMIERA%20ARDILLA%20AZMI%20AS%20N%2015_5.pdf |
| _version_ | 1796902017009975296 |
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| author | Azmi, Amiera Ardilla |
| author_facet | Azmi, Amiera Ardilla |
| author_sort | Azmi, Amiera Ardilla |
| collection | UITM |
| description | A study has being conducted on two forms of yeast; Active Dry Yeast (ADY) and Fresh Compressed Yeast (FCY). The study aim is to investigate and compare the effect of different forms of yeast on activation temperature. Both forms of yeast were activated using different water temperature. Yeast activity was being studied by using balloon inflation technique. The higher the diameter of balloon, more carbon dioxide was being produced and more active yeast was. As the indicator for yeast activity, dough expansion was measured and the firmness of resulted bread was analyzed by texture analyzer. This present study showed that the ranges of activation temperature for ADY and FCY were from 25 - 55˚C and 35 - 55˚C respectively. Additionally, the highest dough expansion of ADY and FCY were found at 30˚C and 38˚C correspondingly. Furthermore, the lowest firmness of ADY and FCY bread were found at 35˚C and 38˚C individually. It can be concluded that ADY was less sensitive to temperature compared to FCY as ADY has a wider ranges of activation temperature. |
| first_indexed | 2024-03-06T01:58:39Z |
| format | Student Project |
| id | uitm.eprints-4934 |
| institution | Universiti Teknologi MARA |
| language | English |
| last_indexed | 2024-03-06T01:58:39Z |
| publishDate | 2015 |
| publisher | Faculty of Applied Sciences |
| record_format | dspace |
| spelling | uitm.eprints-49342019-07-25T03:29:06Z https://ir.uitm.edu.my/id/eprint/24934/ Comparison between active dry yeast and fresh compressed yeast on activation temperature / Amiera Ardilla Azmi Azmi, Amiera Ardilla Bioactive compounds QR Microbiology A study has being conducted on two forms of yeast; Active Dry Yeast (ADY) and Fresh Compressed Yeast (FCY). The study aim is to investigate and compare the effect of different forms of yeast on activation temperature. Both forms of yeast were activated using different water temperature. Yeast activity was being studied by using balloon inflation technique. The higher the diameter of balloon, more carbon dioxide was being produced and more active yeast was. As the indicator for yeast activity, dough expansion was measured and the firmness of resulted bread was analyzed by texture analyzer. This present study showed that the ranges of activation temperature for ADY and FCY were from 25 - 55˚C and 35 - 55˚C respectively. Additionally, the highest dough expansion of ADY and FCY were found at 30˚C and 38˚C correspondingly. Furthermore, the lowest firmness of ADY and FCY bread were found at 35˚C and 38˚C individually. It can be concluded that ADY was less sensitive to temperature compared to FCY as ADY has a wider ranges of activation temperature. Faculty of Applied Sciences 2015 Student Project NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/24934/1/PPb_AMIERA%20ARDILLA%20AZMI%20AS%20N%2015_5.pdf Comparison between active dry yeast and fresh compressed yeast on activation temperature / Amiera Ardilla Azmi. (2015) [Student Project] (Unpublished) |
| spellingShingle | Bioactive compounds QR Microbiology Azmi, Amiera Ardilla Comparison between active dry yeast and fresh compressed yeast on activation temperature / Amiera Ardilla Azmi |
| title | Comparison between active dry yeast and fresh compressed yeast on activation temperature / Amiera Ardilla Azmi |
| title_full | Comparison between active dry yeast and fresh compressed yeast on activation temperature / Amiera Ardilla Azmi |
| title_fullStr | Comparison between active dry yeast and fresh compressed yeast on activation temperature / Amiera Ardilla Azmi |
| title_full_unstemmed | Comparison between active dry yeast and fresh compressed yeast on activation temperature / Amiera Ardilla Azmi |
| title_short | Comparison between active dry yeast and fresh compressed yeast on activation temperature / Amiera Ardilla Azmi |
| title_sort | comparison between active dry yeast and fresh compressed yeast on activation temperature amiera ardilla azmi |
| topic | Bioactive compounds QR Microbiology |
| url | https://ir.uitm.edu.my/id/eprint/24934/1/PPb_AMIERA%20ARDILLA%20AZMI%20AS%20N%2015_5.pdf |
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