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ABSTRACT
Four samples of instant yeast powder were evaluated by epifluorescence light microscopy, microbial tests, gasography, the Henry-Simon pressure meter, and baking. All of the results showed that yeast (A) showed the highest number of green cells (178 ± 7), the highest number of viable yeast (15 × 1010 cfu/mg), the highest amount of CO2 production (163 ± 2 mL/3 h and 875 ± 3 mbar/3 h), and the highest volume (132 ± 1 cm3) and height of the bread (5.0 ± 0.3 cm) due to its higher bioactivity when compared to types B, C, and D (p < 0.05). The correlation study within the methods demonstrated that the Henry-Simon pressure meter was a faster, easier, inexpensive, and more accurate method than others. Therefore, it could be considered as an appropriate method to evaluate the fermentation activity of baker’s yeast.