Beirão da Costa, Maria LuísaBarros, Sara Beirão da Costa TeixeiraFranco, Fátima Cristina Silva2014-09-022014-09-022014Franco, F.C.S. - Viabilidade tecnológica da incorporação de levedura excedentária de cerveja em massas panares. Lisboa: ISA, 2014, 110 p.http://hdl.handle.net/10400.5/7059Mestrado em Engenharia Alimentar - Instituto Superior de AgronomiaThe present work had as main objective the possibility of valorize spent brewer’s yeast in food through the incorporation of Saccharomyces pastorianus in wheat flour-based doughs. Spent brewer’s yeast presents a considerable nutritional value being generally used as animal feed. In assessing of produced dough behavior, at different stages, empirical and non-empirical methods were used. Initially, formulations were studied at different substitution levels between 5 and 20% of wheat flour using spray dried spent yeast. As S. cerevisiae is generally the yeast used in fermentation of bread, the second stage and at the same level of incorporation, we compared the proteolytic activity of both studied yeasts. This being higher in the case of S. pastorianus, permits a possible application of the method of Chemical Dough Development (CDD) as an alternative to the Conventional Breadmaking Process. In this sense, the comparative effect of yeasts and reducing agent usually used in CDD, was studied. The results of wheat doughs enriched with 5% of S. pastorianus allow concluding that spent brewer’s yeast reaches the goal when added 30 mg of L-ascorbic acid and 1,5 g of stearoyl-2-lactylate sodium (SSL).porwheat breadsenrichmentspent brewer's yeastsaccharomyces pastorianuswheat flour doughrheologychemical dough developmentmaster thesis201846098