Coating of baker’s yeast with a fluidized bed system: Effects of process parameters and storage stability of coated yeast in flour mixtures

Abstract

In order to prevent the moisture absorption of dried yeast from the flour mixture having a moisture content of 13% (wb), the coating process of dried baker’s yeast was aimed and carried out at different conditions using the palm-gelatin-pectin coating material combination determined previously. At an optimum point, the highest bulk and tapped density, the lowest moisture absorption rate, the highest solubility in water, the highest yeast activity, and the highest bread volume values were targeted. At the optimal point, 50 grams of yeast, 0.25 MPa of nozzle pressure, and 13.09% of coating material to yeast ratio were found to be the best. Dried yeasts coated at optimum process conditions and uncoated yeast were added to the flour mixtures and stored at 25 °C for three months. In addition, the effect of different coating material combinations and exit drying temperatures on the effectiveness of the coating process was examined. The palm-Na caseinate-maltodextrin combination was chosen as an alternative coating based on the analysis results on coated yeasts. In conclusion, the coated yeasts demonstrated protective properties against moisture transfer until the end of the second month.

Keywords:

• Optimization
• baker’s yeast
• fluidized bed coating
• moisture absorption
• yeast activity
• storage stability

Data availability statement

The datasets generated and/or analyzed during the current study are available from the corresponding author upon reasonable request.

Authors contribution

Conception and design of the study: S. Bozkurt, Ö. Altay, M. Koç, F. Kaymak Ertekin; Acquisition of data: S. Bozkurt, Ö. Altay, F. Alemdar; Analysis and/or interpretation of data: S. Bozkurt, Ö. Altay, F. Alemdar, M. Türker, M. Koç, F. Kaymak Ertekin; Drafting the manuscript: S. Bozkurt, Ö. Altay; Revising the manuscript critically for important intellectual content: F. Alemdar, M. Türker, M. Koç, F. Kaymak Ertekin.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This research was supported by TÜBİTAK-TEYDEB 1505 (project number 5160078) and Pak Gıda Üretim ve Pazarlama A.Ş.