Turn on more accessible mode
Turn off more accessible mode
Skip to main content
Home About My Account Join Renew Contact Log In
AACC Approved Methods
Search
  • About
    • Cite a Method
    • Propose a Method
    • Standards Affiliations
    • Laboratory Proficiency Rating Program
    • Use & Benefits
  • Technical Committees
    • Technical Committee Insider Newsletter
    • Contacts & Resources
  • Tools
    • Calculators & eXtras
    • Harmonized Methods
    • Archived Methods
    • Suppliers Guide
  • FAQ
  • Subscribe
    • Request a Quote
    • Recommend Methods to your Librarian
    • Purchase a Single Method
    • Terms of Use
  • Approved Methods of Analysis
    • Recent
    • About
    • Technical Committees
    • FAQ
    • Subscribe
    • Tools
    • 02 Acids Methods
    • 04 Acidity Methods
    • 06 Admixture of Flours Methods
    • 07 Amino Acids Methods
    • 10 Baking Quality Methods
    • 11 Biotechnology Methods
    • 12 Carbon Dioxide Methods
    • 14 Color and Pigments Methods
    • 20 Ingredients Methods
    • 22 Enzymes Methods
    • 26 Experimental Milling Methods
    • 28 Extraneous Matter Methods
    • 32 Fiber Methods
    • 33 Sensory Analysis Methods
    • 39 Infrared Analysis Methods
    • 40 Inorganic Constituents Methods
    • 45 Mycotoxins Methods
    • 46 Nitrogen Methods
    • 56 Physicochemical Tests Methods
    • 58 Special Properties of Fats, Oils, and Shortenings Methods
    • 76 Starch Methods
    • 78 Statistical Principles Methods
    • 08 Total Ash Methods
    • 30 Crude Fat Methods
    • 35 Shelf Life Methods
    • 38 Gluten Methods
    • 42 Microorganisms Methods
    • 44 Moisture Methods
    • 48 Oxidizing, Bleaching, and Maturing Agents Methods
    • 54 Physical Dough Tests Methods
    • 55 Physical Tests Methods
    • 61 Rice Methods
    • 62 Preparation of Sample Methods
    • 64 Sampling Methods
    • 66 Semolina, Pasta, and Noodle Quality Methods
    • 70 Solutions Methods
    • 74 Staleness/Textrue Methods
    • 80 Sugars Methods
    • 82 Tables Methods
    • 86 Vitamins Methods
    • 89 Yeast MethodsCurrently selected
    • Listed Methods by Number
    • 57 Pulses Methods
  • Laboratory Proficiency Rating Program
  • Standard Definitions & Resources
  • Technical Committees
Skip Navigation LinksCereals & Grains > Analytical Resources > Approved Methods of Analysis > 89 Yeast Methods

DisplayTitle

89 Yeast Methods​

Page Content

89-01.01 Yeast Activity, Gas Production

The method determines the total gas production of yeast, expressed in ml, at standard barometric pressure over time. It permits comparison of gassing activity among various samples of yeast and provides a means to monitor yeast consistency. It is not intended to predict performance in the bakery because variations in formulation and processing conditions cannot be duplicated in the activity test method. The method is applicable to commercial yeasts, including compressed yeast (CY) with approximately 30% solids, active dry yeast (ADY) with approximately 92% solids, and, by using a slightly different testing procedure, instant dry yeast (IDY) with approximately 95% solids. High levels of sugar may significantl​y affect yeast activity. Formulas containing 0, 8, and 20% sugar (flour basis) are provided. Dough formulations are calculated so that equal weights of dough contain equal weights of yeast solids (0.70 g of yeast solids per 100 g of dough).

Yeast activity in terms of gas production is greatly affected by variations in time, temperature, and ingredients. One approach to account for these sources of variation is to include a standard sample from a single lot of IDY, stored at 4° in a refrigerator. Several type of instruments can be used in this method, but comparison of results should be limited to data obtained from the same type of measuring device within the same laboratory.

View MethodView Supply Guide

​

About

Join

Contact

Advertise

Privacy Policy