• Korean journal of food and cookery science
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• v.20 no.5
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• pp.529-536
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• 2004

In this study, the author examined the fermentative abilities and baking properties of commercial baker's yeasts and suggested the fundamental data for the development of the yeast products industry. Carbon dioxide production, expansion abilities of doughs, and maltose fermentative abilities were measured with commercial yeasts. The fermentative abilities of various bread doughs were determined in comparison to a reference yeast and a selected yeast from commercial yeast. Various breads were prepared by these two yeasts and their sensory properties were evaluated. Y7, followed by Y5 and Y4, showed higher ability than any other commercial yeasts in the gassing power of the dough, as measured by a Meissle fermenter. In the expansion abilities of the doughs made from various yeasts by M-Cylinder, Y7, followed by Y4 and Y5, showed the best expansion ability the results were similar to those for gassing power. Therefore, Y7 was selected. The maltose fermentative abilities of various yeasts in Atkin's liquid medium showed a higher value in Y5, Y7 and Y 4. Selected yeast Y7 and the reference yeast K were used for determining the fermentative abilities of various bread doughs. For the various breads prepared by K and Y7, the qualities of the breads such as volume, weight and specific volume were measured. The volume by Y7 was higher in the straight dough bread, and that by K was higher in the sponge dough bread. In the sweet dough bread, both Y7 and K were excellent groups for it. Sensory properties of various breads made from K scored high on the items such as external properties and color in the straight dough bread. It also acquired a good score on the item of the crusts in the sweet dough bread. The overall acceptability of Y7 and K were similar.

• Journal of Food Hygiene and Safety
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• v.38 no.6
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• pp.528-536
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• 2023

In Korea, from January 2023, the Act on Labeling and Advertising of Food was revised to reflect the use-by-date rather than the sell-by-date. Hence, the purpose of this study was to establish a system for calculating the safety factor and determining the recommended use-by-date for each food type, thereby providing a scientific basis for the recommended use-by-date labels. A safety factor calculation technique based on scientific principles was designed through literature review and simulation, and opinions were collected by conducting surveys and discussions including industry and academia, among others. The main considerations in this study were pH, Aw, sterilization, preservatives, packaging for storage improvement, storage temperature, and other external factors. A safety factor of 0.97 was exceptionally applied for frozen products and 1.0 for sterilized products. In addition, a between-sample error value of 0.08 was applied to factors related to product and experimental design. This study suggests that clearly providing a safe use-by-date will help reduce food waste and contribute to carbon neutrality.