Information
Profile @ a Glance
- Yeast are unicellular fungi. Most brewing yeast belong to the genus
Saccharomyces.
- Yeast has such chemical properties that it swells the flour and thus
the bakery bread is swelled
- Yeast is the most suitable fermenting agent, The yeast zymase
develops
fermention in the dough, producing carbon dioxide and alcohol. The
former causes the dough to rise and the lather is expelled during baking
- The utilization of yeast is for food, agriculture & industrial
purpose
- For the manufacture of yeast from maize first starch can be formed
by wet milling process the starch so obtained can be converted into
yeast by fermentation process
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About
- about Maize
- Corn Products & processing
Manufacturing & Processing
- Corn Dough Fermentation
- Solid-state Fermentation of Corn
Flour
- Glucose syrup and corn steep liquor
- Patent - Method for preparing
feedstuff yeast
- Corn Starch
- Fermenting the Mash
Yeast & Brewery
- Brewing Yeast Fermentation Performance
- Microbiological Methods
Industry Profiles
- Company in USA
- Company in India
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Projects information
- Yeast Dry powder from Maize -
Feasibility
- Starch from Maize
- Turnkey Plant Construction
& Engineering Services
- Project Engineering
- Technology offer
- Starch Equipments
- Turnkey project offer
- Plant & Machinery supplier
- Choosing Feed Stock
Yeast Production & Safety
- The bacterial contamination commercial
yeast
- Energy consumption and greenhouse gas
emissions
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