More Details About Tessin Yeast Beta Glucan
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Yeast beta-glucan is an effective prebiotic that can effectively promote the growth and vitality of beneficial bacteria.
Studies have shown that yeast beta-glucan selectively promotes the growth of intestinal probiotics, and in vitro experiments show that yeast glucan can significantly promote the growth of Bifidobacterium or Lactobacillus acidophilus.
The addition of yeast beta glucan not only makes dairy products taste better, but also effectively balances intestinal health.
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For meat products, juiciness, tenderness and smoothness are the organoleptic properties that people crave. Due to its special structural properties, yeast beta glucan has an increased use in meat products. Strengthen the water-holding capacity of meat products, improve crispness, hardness and other functions.
The study found that:
(1) It is feasible for yeast glucan to replace fat in meat products. It can not only provide smooth and rich taste of low-fat meat products, but also improve the texture of low-fat meat products.
More Details About Tessin Yeast Beta Glucan
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Yeast beta-glucan is a good emulsion stabilizer, which can be added to beverages not only as a functional ingredient, but also as an emulsion stabilizer.
Studies have shown that yeast glucan as a stabilizer has better foaming ability and stabilization effect in oil-in-water emulsion systems than other commonly used food additives. The foaming ability of 4% yeast glucan reached 32.57%, second only to the foaming ability of HPMC emulsion (50.50%).
After 1 hour, the foaming stability of yeast glucan samples at concentrations of 2% and 4% exceeded 60%, and the emulsion stability reached 80% after 14 days, indicating that yeast glucan acts as a stabilizer to increase viscosity. It can be used in various foods to improve its texture and taste.
More Details About Tessin Yeast Beta Glucan
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In recent years, there are many flour products such as yeast glucan bread, noodles, and wheat flour.
The addition of yeast glucan to flour products can increase the water-soluble dietary fiber content of products on the one hand; on the other hand, it can effectively improve dough rheological properties, hydration properties and product quality.
Studies have shown that adding yeast glucan in an appropriate amount can improve the rheological properties of dough. Adding 0.5%~5.0% yeast glucan to flour increases the dough water absorption rate, forming time and stability time of flour; The addition of 0.5%~1.0% yeast glucan can make the tensile properties of low-gluten flour close to that of steamed bread flour.
Yeast beta-glucan also affects product quality by affecting dough hydration characteristics. Studies have shown that the addition of yeast glucan to noodles and steamed bread can inhibit moisture migration and starch aging, reduce water loss rate and cooking loss.
More Details About Tessin Yeast Beta Glucan
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