Yeast was spray dried at two temperatures (75°C and 124°C) and incorporated into a dough and bread system to measure functionality. The system dried at the higher temperature exhibited much better functional properties but was still not as good as milk solids. A cell wall‐free extract of each of the dried yeasts was tested and showed much poorer characteristics than whole cells. This shows that cell wall removal is not needed for SCP manufacture.
|Original language||English (US)|
|Number of pages||2|
|Journal||Journal of food science|
|State||Published - Jan 1973|