Rising stars in the bakery: novel yeasts for modern bread
Bread is a widely consumed fermented food whose taste, aroma, and texture are partly determined by the choice of microbe(s) employed in dough fermentation. Consumer preferences and dietary considerations are currently changing; in addition to a desire for novel, complex flavour profiles, foods low i...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
CSIRO Publishing
2022-01-01
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| Series: | Microbiology Australia |
| Subjects: | |
| Online Access: | https://www.publish.csiro.au/ma/pdf/MA22023 |
| _version_ | 1798004525761560576 |
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| author | Kate Howell Anna Wittwer |
| author_facet | Kate Howell Anna Wittwer |
| author_sort | Kate Howell |
| collection | DOAJ |
| description | Bread is a widely consumed fermented food whose taste, aroma, and texture are partly determined by the choice of microbe(s) employed in dough fermentation. Consumer preferences and dietary considerations are currently changing; in addition to a desire for novel, complex flavour profiles, foods low in gluten and fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) are becoming increasingly important. The potential of non-conventional yeasts to improve and diversify key aspects of breadmaking is highlighted in this mini-review. Researchers have investigated species from the genera Kazachstania, Kluyveromyces, Lachancea, Pichia, Torulaspora, and Wickerhamomyces to this end. Some species have demonstrated comparable leavening capacity to baker’s yeast, as well as improved tolerance of baking-related stresses such as high salt and low pH conditions. Others have demonstrated valuable functional properties permitting the degradation of gluten and FODMAPs. Future research directions include the establishment of safe use status and the improvement of novel yeasts’ baking traits through techniques such as evolutionary engineering. |
| first_indexed | 2024-04-11T12:25:05Z |
| format | Article |
| id | doaj.art-b1002b28ace54cb284f0dffb8f34e53e |
| institution | Directory Open Access Journal |
| issn | 1324-4272 2201-9189 |
| language | English |
| last_indexed | 2024-04-11T12:25:05Z |
| publishDate | 2022-01-01 |
| publisher | CSIRO Publishing |
| record_format | Article |
| series | Microbiology Australia |
| spelling | doaj.art-b1002b28ace54cb284f0dffb8f34e53e2022-12-22T04:23:59ZengCSIRO PublishingMicrobiology Australia1324-42722201-91892022-01-014327578MA22023Rising stars in the bakery: novel yeasts for modern breadKate Howell0Anna Wittwer1School of Agriculture and Food, University of Melbourne, Parkville, Vic. 3010, Australia.School of Agriculture and Food, University of Melbourne, Parkville, Vic. 3010, Australia.Bread is a widely consumed fermented food whose taste, aroma, and texture are partly determined by the choice of microbe(s) employed in dough fermentation. Consumer preferences and dietary considerations are currently changing; in addition to a desire for novel, complex flavour profiles, foods low in gluten and fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) are becoming increasingly important. The potential of non-conventional yeasts to improve and diversify key aspects of breadmaking is highlighted in this mini-review. Researchers have investigated species from the genera Kazachstania, Kluyveromyces, Lachancea, Pichia, Torulaspora, and Wickerhamomyces to this end. Some species have demonstrated comparable leavening capacity to baker’s yeast, as well as improved tolerance of baking-related stresses such as high salt and low pH conditions. Others have demonstrated valuable functional properties permitting the degradation of gluten and FODMAPs. Future research directions include the establishment of safe use status and the improvement of novel yeasts’ baking traits through techniques such as evolutionary engineering.https://www.publish.csiro.au/ma/pdf/MA22023aromabreadfermentationFODMAPglutenleaven |
| spellingShingle | Kate Howell Anna Wittwer Rising stars in the bakery: novel yeasts for modern bread Microbiology Australia aroma bread fermentation FODMAP gluten leaven |
| title | Rising stars in the bakery: novel yeasts for modern bread |
| title_full | Rising stars in the bakery: novel yeasts for modern bread |
| title_fullStr | Rising stars in the bakery: novel yeasts for modern bread |
| title_full_unstemmed | Rising stars in the bakery: novel yeasts for modern bread |
| title_short | Rising stars in the bakery: novel yeasts for modern bread |
| title_sort | rising stars in the bakery novel yeasts for modern bread |
| topic | aroma bread fermentation FODMAP gluten leaven |
| url | https://www.publish.csiro.au/ma/pdf/MA22023 |
| work_keys_str_mv | AT katehowell risingstarsinthebakerynovelyeastsformodernbread AT annawittwer risingstarsinthebakerynovelyeastsformodernbread |