BAKER'S YEAST

Question 1

This is created by streaking the yeast strain into an agar slant, which serves as a source of yeast for the entire production process?

Answer 1

Working stock

Question 2

The word “yeast” originates from the Old English term “gist,” which is related to a German word. What does “gist” mean?

Answer 2

dreg or foam

Question 3

Saccharomyces cerevisiae can metabolize sugar both aerobically and anaerobically. What are the products of sugar metabolism under anaerobic conditions?

Answer 3

ethanol and carbon dioxide

Question 4

It is usually added as it improves activity of compressed yeast in the dough system.

Answer 4

Thiamine

Question 5

In the preparation of fermenters and nutrient medium, what are the necessary components

Answer 5

Sterile molasses; Growth factors

Question 6

Continuous process is usually used to maintain low sugar conc. during full aeration in the fermentation of baker’s yeast.

Answer 6

False

Question 7

Commonly used equipment in drying.

Answer 7

Fluidized bed dryer; Spray dryer

Question 8

For the fermentation condition necessary for the fermentation of baker’s yeast, what temperature range is the process usually maintained at?

Answer 8

28-30 degree Celcius