Optimization of Leavening Activity of Baker's Yeast During the Spray-Drying Process

Abstract

Leavening activity is an important quality index in the baker's yeast industry. In this work, Taguchi's experimental design was used to investigate the effect of important factors on the leavening activity of Saccharomyces cerevisiae during spray drying. Feed rate and inlet air temperature are the most important factors in spray drying of baker's yeast. The amount of starch as a processing aid also has a considerable effect on the leavening activity of the yeast.