Abstract
Bakers yeast is the gas-forming ingredient in bakery products. Methods have been invented to properly handle bakers yeast and optimize its activity at the bakery plant. Over the years, incentives for inventions on yeast storage and activation have greatly changed depending on trends in the baking industry. For example, retailers devices for cutting bulk pressed yeast and techniques for activating dry yeast have now lost their importance. Review of patents for invention indicates that activation of bakers yeast activity has been a very important issue for bakers, for example, with baking ingredients called yeast foods. In the recent years and especially for highly automated bakeries, interest has moved to equipments and processes for optimized storage of liquid cream yeast to thoroughly control dough fermentation and bread quality.
Keywords: Baker's yeast, compressed yeast, dry yeast, liquid yeast, storage, activation, yeast foods
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