Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough

Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough

Despite the diverse functions of yeast, only a relatively homogenous group of <i>Saccharomyces cerevisiae</i> yeasts is used in the baking industry. Much of the potential of the natural diversity of yeasts has not been explored, and the sensory complexity of fermented baked foods is limi...

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Bibliographic Details
Main Authors: Evelyne Timmermans, Ine Langie, An Bautil, Kristof Brijs, Carolien Buvé, Ann Van Loey, Ilse Scheirlinck, Roel Van der Meulen, Christophe M. Courtin
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
non-conventional yeast strains
volatile compounds
fermentation
yeast metabolites
Online Access:https://www.mdpi.com/2304-8158/12/4/830

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