CEREAL PRODUCTS Cereal products are the main class

CEREAL PRODUCTS • Cereal products are the main class of food consumed by people to be fermented as solid food or alcoholic beverages. • Bread is the main fermented cereal product around the world that is consumed in many forms. The kind of bread produced differs according to the geographical area. • In Europe, wheat and rye are the main cereal flours used and usually mixed with milk or water, salt, fat, sugar and many other ingredients including the yeast Saccharomyces cerevisiae.

Ø Glutens (Explains) Process of bread making involves three primary steps: - 1) Leavening (CO 2 production). 2) Falvour development and texture changes in the dough. 3) At the end of fermentation process, baking in an oven, giving a final product that is free from living microorganisms and with an extended shelf- life.

v Bread texture is affected by fats, emulsifiers and oxidizing agents while the speed of bread- making is affected by fats, oxidizing and reducing agents and Soya flour. v The yeast enzymes have an important role. Additional enzymes such as amylases are added to assist mixing, fermentation, baking and storage characteristics of the bread. v In other parts of the world sour- dough breads use the yeast Candida milleri and the bacterium Lactobacillus sanfrancisco for fermentation while other species are used in other parts of the world

Baker's yeast production The production of baker's yeast is the largest domestic use of a microorganism for food purposes. Baker's yeast is a strain of Saccharomyces cerevisiae. The strain of the yeast is carefully selected for : - 1. Its capacity to produce abundant gas quickly. 2. Its viability during ordinary storage. 3. Its ability to produce desirable flavor. The organisms are mixed with bread dough to bring about vigorous sugar fermentation. The carbon dioxide produced during the fermentation is responsible for leavening or rising of the dough.

INDUSTRIAL SIGNIFICANCE OF YEASTS