4. Comparison between organic yeasts and baking powders

Organic yeasts and baking powders have different characteristics (dosage, ease of use, composition, etc.), which means that their applications are similar, but also different. What's more, organic yeasts are living products, requiring particular vigilance during storage and use in the manufacture of finished products. As for baking powders, their use can lead to unpleasant tastes (soap formation in case of excess), but the results are easily controllable.

Industrial manufacturing methods

As organic yeasts are living products, they are produced by culturing pure strains. Yeast powders are mixtures of chemicals (see tables 6 and

You do not have access to this resource.

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource.
Click here to request your free trial access!

Already subscribed? Log in!

The Ultimate Scientific and Technical Reference

A Comprehensive Knowledge Base, with over 1,200 authors and 100 scientific advisors

+ More than 10,000 articles and 1,000 how-to sheets, over 800 new or updated articles every year

From design to prototyping, right through to industrialization, the reference for securing the development of your industrial projects

This article is included in

Agrifood industry/sector ?

This offer includes:

Knowledge Base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

Practical Path

Operational and didactic, to guarantee the acquisition of transversal skills

Doc & Quiz

Interactive articles with quizzes, for constructive reading

Subscribe now!

Ongoing reading
Comparison between organic yeasts and baking powders

Previous
page Leavening powders

References

General works

(1) - BELLAMY (M.), FOULD-SPRINGER/TECHNO-NATHAN - Levure et panification - . Éd. Nathan-Communication, 75 p. (2e semestre 1988).
(2) - BONALY (R.) - Ultrastructure des levures - . Chapitre II, Biotechnologie des levures,...

Regulations

DEHOVE (R.A.), SOROSTE (A.), YEDIKARDACHIAN (C.) - Lamy-Dehove - . Tomes 1 et 2.
- Le Lamy Dehove est la référence incontestée en droit de l'agroalimentaire depuis 40 ans. C'est en effet le seul ouvrage qui présente et explicite clairement la réglementation...