The thermotolerance of industrial yeast strains in a dough matrix determines their impact on the oven rise during bread baking

Korte inhoud:While CO2 production during yeasted dough fermentation is essential for a desirable bread loaf volume, the fastest volume increase occurs during baking, known as oven rise. The significance of CO2 production during this phase of bread-making remains unexplored. This study hypothesised that stress-resistant yeast strains could remain active longer during baking, supporting oven rise. The oven rise obtained with standard baker's yeast was compared to 15 Saccharomyces cerevisiae strains selected for high-stress resistance on plate. During electrical resistance oven baking, dough height increases between 18.6 and 31.5 % were obtained. The increase was strongly and positively correlated with cell viability and, hence, thermotolerance. The best-performing strain showed a 42.2 % cell viability at a dough temperature of 77 °C compared to 11.8 % for the reference baker's yeast. This study provides the first insights into the correlation between yeast viability during baking and loaf volume, opening new avenues for selecting superior yeasts.

Jaar van publicatie:2025

Trefwoorden:Voedings- en dierkunde en technologie, Toegepaste scheikunde en chemische ingenieurswetenschappen, Parageneeskundige wetenschappen

Toegankelijkheid:Embargoed

Reviewstatus:Peerreview