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 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 limited. While research on non-conventional yeast strains in bread making is increasing, it is minimal for sweet fermented bakery products.

Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics.

Fermented pastry products are produced by fermenting and baking multi-layered dough. Increasing our knowledge of the impact of the fermentation process during pastry making could offer opportunities for improving the production process or end-product quality, whereas increasing our knowledge on the sugar release and consumption dynamics by yeast could help to design sugar reduction strategies. Therefore, this study investigates the impact of yeast fermentation and different sugar concentrations on pastry dough properties and product quality characteristics.

Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread.

Consumption of fructan-containing cereal products is considered beneficial for most people, but not for those suffering from irritable bowel syndrome (IBS), as they should avoid the consumption of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (acronym: FODMAP). Controlling fructan levels in cereal products is not trivial. However, controlling yeast invertase-mediated hydrolysis of fructan during dough fermentation might offer a handle to modulate fructan concentrations.