Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement
<i>Saccharomyces cerevisiae</i> remains the baker’s yeast of choice in the baking industry. However, its ability to ferment cereal flour sugars and accumulate CO<sub>2</sub> as a principal role of yeast in baking is not as unique as previously thought decades ago. The widely...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-06-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/7/3/102 |