Search: onr:"swepub:oai:lup.lub.lu.se:62bede9a-5fed-4c7c-8c2c-7f1726e155c7" >
Kazachstania gamosp...
Kazachstania gamospora and Wickerhamomyces subpelliculosus : Two alternative baker's yeasts in the modern bakery
-
- Zhou, Nerve (author)
- Lund University,Lunds universitet,Molekylär cellbiologi,Biologiska institutionen,Naturvetenskapliga fakulteten,Molecular Cell Biology,Department of Biology,Faculty of Science
-
- Schifferdecker, Anna Judith (author)
- Lund University,Lunds universitet,Molekylär cellbiologi,Biologiska institutionen,Naturvetenskapliga fakulteten,Molecular Cell Biology,Department of Biology,Faculty of Science
-
- Gamero, Amparo (author)
- NIZO Food Research BV
-
show more...
-
- Compagno, Concetta (author)
- University of Milan
-
- Boekhout, Teun (author)
- CBS Fungal Biodiversity Center CBS - KNAW,University of Amsterdam
-
- Piskur, Jure (author)
- Lund University,Lunds universitet,Molekylär cellbiologi,Biologiska institutionen,Naturvetenskapliga fakulteten,Molecular Cell Biology,Department of Biology,Faculty of Science
-
- Knecht, Wolfgang (author)
- Lund University,Lunds universitet,Molekylär cellbiologi,Biologiska institutionen,Naturvetenskapliga fakulteten,Molecular Cell Biology,Department of Biology,Faculty of Science
-
show less...
-
(creator_code:org_t)
- Elsevier BV, 2017
- 2017
- English 14 s.
-
In: International Journal of Food Microbiology. - : Elsevier BV. - 0168-1605. ; 250, s. 45-58
- Related links:
-
http://dx.doi.org/10...
-
show more...
-
https://lup.lub.lu.s...
-
https://doi.org/10.1...
-
show less...
Abstract
Subject headings
Close
- Saccharomyces cerevisiae, the conventional baker's yeast, remains the most domesticated yeast monopolizing the baking industry. Its rapid consumption of sugars and production of CO2 are the most important attributes required to leaven the dough. New research attempts highlight that these attributes are not unique to S. cerevisiae, but also found in several non-conventional yeast species. A small number of these yeast species with similar properties have been described, but remain poorly studied. They present a vast untapped potential for the use as leavening agents and flavor producers due to their genetic and phylogenetic diversity. We assessed the potential of several non-conventional yeasts as leavening agents and flavor producers in dough-like conditions in the presence of high sugar concentrations and stressful environments mimicking conditions found in flour dough. We tested the capabilities of bread leavening and aroma formation in a microbread platform as well as in a bakery setup. Bread leavened with Kazachstania gamospora and Wickerhamomyces subpelliculosus had better overall results compared to control baker's yeast. In addition, both displayed higher stress tolerance and broader aroma profiles than the control baker's yeast. These attributes are important in bread and other farinaceous products, making K. gamospora and W. subpelliculosus highly applicable as alternative baker's yeasts.
Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Keyword
- Ascomycetous yeasts
- Baking
- Bread
- Microbread
- Non-conventional yeasts
Publication and Content Type
- art (subject category)
- ref (subject category)
Find in a library
To the university's database