In this research, the effect of adding apple pomace resulting from apple juice industry upon fresh yeast activity during certain storage period,was studied. Fresh yeast samples were taken and some of them were stored in refrigerator (at +4°C) for a month, and the rest were stored in freezer (at -18°C) for three months, then apple pomace was added at the following percentages: 0.35, 0.36, 0.37, 0.38%, and the activity of the yeast due to these additives were determined through the storage period. As a result of this study, the ability of increasing yeast activity by adding apple pomace was found, and the added percent of 0.38% had the most effect where it caused to activate the yeast stored in refrigerator for a month to 57 % approximately, and the yeast stored in freezer for three months to 61% app.
It was also noticed, that the activity resulting by adding apple pomace to the yeast was more effective throughout the first hour of fermentation, and this has a positive effect upon Arab Bread Industry, because of its short time production stages which are around one hour. Also it was noticed that the activity resulting from these additives throughout the second hour of the fermentation was equal to that through the third hour of fermentation
Al-Baath University Journal.
2011.
The Effect of Adding Apple Pomace Upon Stored Fresh Yeast Activity
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