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영어

Plentiful amount of spent yeast has been produced as a by-product from breweries. B-Glucan was prepared from the spent brewer's yeast in a crude form with hot water extraction and subsequent enzymatic treatment. The crude B-Glucan preparation consisted of mainly glucan (53% of total wt), containing approximately 35% B-Glucan content of total weight. The effects of crude B-Glucan substitution (1-9%) on pasting properties of wheat flour and starch were determined using a Rapid Visco-Analyzer (RVA). Incorporation of yeast B-Glucan into wheat flour and starch significantly decreased peak and [mal viscosities, but slightly increased setback viscosity. The setback viscosity was considerably higher in starch/B-Glucan suspension than in flour/B-Glucan suspension. It was suggested that preparation of yeast B-Glucan into aqueous dispersion might affect pasting behaviors of wheat flour and starch.