Improved quality: Coating of baker’s yeast
Researchers have studied the effect of different materials on the coating of baker’s yeast (Saccharomyces cerevisiae) with the fluidised bed method.
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 a new study was 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.
Improved product quality
In order to accomplish this purpose, BY was coated in a fluidised 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 fluidised 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.
The study has been published in Journal of Coatings Technology and Research, Volume 20, Issue 5, September 2023.
