The dependence of frozen yeast cake quality parameters on the thermal conditions of storage

Ab s t r a c t. The subject of this study was to determine the impact the storage temperature ex-erts on selected quality parameters of frozen yeast cake by X and Y producers. The water content, size of the shrinkage formed inside, and the ability to absorb and keep water by the cake crumb were determined. The conducted study revealed that temperature and its stability in time significantly define the properties of the studied product. The most favourable temperature variant for storage was –22ºC. Yeast cake stored in such conditions was characterised by the smallest size of the inside shrinkage and the highest level of water absorbing and maintaining ability, regardless of the pro-ducer. Fast freezing and keeping a constant temperature enabled preservation of the proper cake structure and the changes found were insignificant so that the cake was fit for marketing. K e y wo r d s: starch retrogradation, staling, water keeping in the product, inside shrinkag