Blog6
-
[Microbial nutrition] Analysis of the trend about using yeast extract powder to replace yeast extract paste
Yeast extract is a common organic nutrient source for microbial culture in the bio-fermentation industry. Lots of users use yeast extract paste rather than yeast extract powder.
-
![[Recipe] Algeria Baguette](https://en.angelyeast.com/upload/images/2019/4/30152756378.jpg)
[Yeast & Baking] [Recipe] Algeria Baguette
A baguette is a long, thin loaf of French bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.
-
[Animal nutrition] Application of YeaMOS in poultry
This article introduces the latest research results in poultry field shared by experts at Fubon Poultry Precision Nutrition and Disease Prevention and Control Technology Exchange.
-
![[Recipe] Toast](https://en.angelyeast.com/upload/images/2019/4/30144654500.jpg)
[Yeast & Baking] [Recipe] Toast
Toast is a form of bread that has been browned by exposure to radiant heat. This browning is the result of a Maillard reaction altering the flavor of the bread and making it firmer so that it is easier to spread toppings on it. Toasting is a common method of making stale bread more palatable. Bread is often toasted using a toaster, but toaster ovens are also used. Though many types of bread can be toasted the most commonly used is "sliced bread", referring to bread that is already sliced and bagged upon purchase and may be white, brown, multigrain, etc.
-
![[Recipe] Pizza](https://en.angelyeast.com/upload/images/2019/4/2995924126.jpg)
[Yeast & Baking] [Recipe] Pizza
Pizza is a savory dish of Italian origin, consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and various other ingredients (anchovies, olives, meat, etc.) baked at a high temperature, traditionally in a wood-fired oven. In formal settings, like a restaurant, pizza is eaten with knife and fork, but in casual settings it is cut into wedges to be eaten while held in the hand. Small pizzas are sometimes called pizzettas.
-
[Distilled spirits and Biofuels ] In summer of 2019, we select Angel BF16 to brew lagers
“We just plan to test the adjustments, but I’m really fascinated by the new lagers since having a taste. I like beers very much, and I have never tasted such a different one, clear clean bright and drinkable, slight sweetness to stay happy…… ”
-
[Distilled spirits and Biofuels ] Organic nitrogen nutrients for wine fermentation
Angel has many kinds of organic yeast derivative products, inactive yeast, yeast autolysates, yeast extract, yeast cell walls and mannoproteins. FN502 and FN503 are both excellent organic nutrients derived from Saccharomyces cerevisiae, and highly rich in free amino acids and small peptides.
-
[Human health] The Application of Yeast Essence & Fermentation in Skin Care
As a fungal microorganism, yeast has been widely used in baking, savoury, brewage, plant nutrition, animal nutrition, human health and many other industries.
Recent years, yeast derived extract and actives are also popular in the field of skin care. As enriched inpeptide, β-glucan, complete B vitamins, multiple mineral elements, yeast nutrition has existed in many famous skin care product brands. -
[Yeast & Baking] Angel helps you solve the problem about frozen dough technology
Frozen dough is a kind of semi-finished products. In the process of making bread, in order to facilitate storage and transportation, bread was firstly made to be frozen dough, by the principle and technology of freezing, to extend the shelf life of bread. After defrosting and subsequent processes, frozen dough becomes bread.
-
[Yeast extract-savory] Solutions to maintain the preservative ability and flavor of low-salt soy sauce
It is still a challenge to maintain the loss of taste and preservative ability when reducing the sodium content in soy sauce. Angel’s dark roasted Yeast Extract contributes to a standard soy sauce characteristics in color, aroma, flavor, and maintaining the great taste while reducing the salt.
-
[Animal nutrition] SCI frontier: YeaSense's breakthrough in the field of antibiotic replacement
Recently, the scientific papers on YeaSense have been included in SCI, the influencing factor is 3.289. In this paper YeaSense is called "yeast glycoprotein". This means that in the field of alternative antibiotics application, yeast products have made breakthrough research progress.
-
[Distilled spirits and Biofuels ] Why the Angel leaven is the safest brewing starter
Liquor have many names in the world like hard alcohol, spirit, or distilled drink and so on. It is an alcoholic drink produced by distillation of grains, fruit, or vegetables through alcoholic fermentation. Typically, there are six main liquors such as, vodka, baijiu, gin, rum, whisky, and brandy. In fact, liquor is a very popular alcoholic drink from all over the world.
-
[Animal nutrition] Regulation technology of heat stress by Yeavita R in dairy cows
Dairy cow heat stress refers to a state in which the cow can not release excess heat from the body when it is stimulated by excessive high temperature which exceeds its ability to regulate body temperature, so that it can not maintain normal body temperature. When heat stress is stimulated, dairy cows show a series of physiological reactions. The decrease of feed intake, milk production, milk quality, reproductive performance and a series of diseases induced by adult cows have reduced the economic benefits of farming.
-
[Yeast extract-savory] 5 approaches to reducing sodium consumption | Why does food industry need to reduce salt levels?
Today, we are going to analyze the 5 ways to reduce sodium: Lower the consumption of sodium chloride. Potassium chloride and its mixture. Optimize the physical form of salt. Flavor enhancer. Yeast extract.
-
[Yeast extract-savory] Dangers of high-sodium diets | Why does food industry need to reduce salt levels?
Growing concern on health and understanding of the main sources of salt among consumers have attracted widespread attention from governments. Since the 1970s, “Salt reduction campaign” has been launched around the world, especially towards the food industry, which further promotes the food companies to reduce salt content.
-
[Animal nutrition] The mechanism of YeaMOS improving milk quality
The cell wall of yeast is mainly composed of mannan, beta-glucan and binding protein. Mannan can absorb pathogenic bacteria and mycotoxins. As a main raw material, it is widely used in animal protection products and demold products. Beta-glucan can enhance the immunity of dairy cows. As a main raw material, it is widely used in immunopotentiator products.
-
[Distilled spirits and Biofuels ] Yeast is the Core of Beer
As a young and expentant artist, beer yeast has Superpower to creat thousands and thousands of diferent tastes of beer.
-
[Yeast extract-savory] Yeast Extract: a plant-based meat alternative
Growing product development within the meat alternative and vegan/plant-based space is creating a new opportunity for yeast extracts to offer a savory flavor and clean label edge.
-
[Distilled spirits and Biofuels ] Let Us Brew an European Amber Lager for the New Year
Winter is coming soon, so the weather will be colder and colder. Maybe, it is the best time to brew a winter lager to celebrate the New Year, such as European amber lager.
-
[Yeast extract-savory] Taste Preference of Instant Noodles in the Asia Pacific and its Application to Yeast Extract
As a natural flavoring ingredient, Yeast Extract shows a significant effect in reducing salt and replacing MSG of instant noodles while maintaining the Xian/Umami taste of foods.
