3-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: Effect of paste formulation on process-induced fibre alignment and structural and textural properties.

Extrusion-based 3D food printing can be used as an alternative structuring technique to traditional extrusion processing for creating meat-like structures. This study focused on 3-D food printing to generate structures analogous to meat by using various combinations of texturized pea protein fibrils, microbial Single Cell Protein (SCP) and hydrocolloids locust bean gum and/or sodium alginate. Simple moulding was utilized as benchmarking to better understand the 3D printing-induced structural effects.

Frozen-dough baking potential of psychrotolerant Saccharomyces species and derived hybrids.

Despite Saccharomyces cerevisiae being a synonym for baker's yeast, the species does not perform well in all baking-related conditions. In particular, dough fermentation, or proofing, is compromised by the species' sensitivity to the low and freezing temperatures that are often used in modern bakeries. Here, screening trials that included representatives of all known Saccharomyces species, showed that S.