Baker’s yeast

Comparative Efficacy of Different Brands of Baker’s Yeast Used in Bread Production in Jos Metropolis, Nigeria

A. I. Onaji, B. E. Agbo, R. A. Asiru & Tarfena, Yoila Amapu · Microbiology Research Journal International · 2019

Consumption of bread and other baked aerated wheat flour products has spurred the needs to determine the leavening ability of different brands of baker’s yeast used in bread production. In this study we assessed the leaving ability of different brands of baker’s yeast in producti...

Open access Research Article 10.9734/mrji/2019/v28i530145

Bread Production from Different Flours Using Strains of Baker’s and Palm Wine Yeasts

R. U. B. Ebana, U. O. Edet, I. K. Anosike, C. A. Etok & V. B. Ekpenyong · Asian Food Science Journal · 2018

Bread is widely eaten across the world and the science of its baking has come a long way. This study was aimed at evaluating the effect of using Baker’s and palm wine yeasts on the performance and sensory properties of bread  baked with bean (Phaseolus vulgaris), corn (Zea mays),...

Open access Research Article 10.9734/AFSJ/2018/42928