KeshaniGujral, Divya2023-06-262023-06-262022Gujral, Divya (2022). Fermentative production of whey based bread using functional starter yeast (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.https://krishikosh.egranth.ac.in/handle/1/5810197748Three indigenous yeast strains namely, Saccharomyces cerevisiae (GP4, 11815) and Klueveromyces marxinus (MH6), isolated from traditional fermented products of NorthWestern Himalayas were used in the present study for the production of fermented whey breads. Two commercial yeast (Dry yeast and Compressed yeast) were used as reference. After screening of yeasts, among the three lab yeast strains K. marxianus (MH6) was selected to ferment whey on the basis of its fermentation ability. All the yeast strains were screened for their baking traits (Growth rate, Acid tolerance, Maltose adaptation, Invertase activity, Latent time). S. cerevisiae (GP4) was selected to ferment bread dough on the basis of baking traits as it shows the maximum fermentation capacity in comparison to others. On the basis of physicochemical analysis, nutritional quality and sensory attributes of fermented whey bread using Saccharomyces cerevisisae (GP4) was selected. The conditions optimized for fermented whey based bread production were as following: temperature (230ºC), amount of inoculums (4g), first proofing of dough (2.5 hours), second proofing of dough (30 minutes), baking time (25 minutes). Shelf life of the breads was found to be 4 days , when stored at room temperature.EnglishThesis