Yeast Performance Testing Also known as yeast activity or gassing power What is Yeast Performance Testing? Yeast performance testing encompasses various procedures for determining the time required for dough to reach a certain volume, or the volume of dough at a given proof time. This can be evaluated using standardized procedures. Yeast [...]
Inactivated Yeast Also Known As Deactivated Yeast What is Inactivated Yeast? Inactivated yeast is an all-natural ingredient that reduces mix times and creates a more extensible dough with improved pan flow. It consists of yeast cells that are no longer living or active so they cannot produce any of the effects of [...]
Reducing Agents Also known as mix reducers What are reducing agents? Reducing agents are very active compounds widely used in bakery formulations at the mixing step to modify the rheological properties of doughs and batters.1 Reducing agents are just the opposite of oxidizing agents. In a chemistry point of view, reducing agents cause [...]
