scholarly journals Stress Tolerance of Baker's Yeast during Bread-Making Processes: Proline/Arginine Metabolism and Its Application to Breeding

2014 ◽  
Vol 31 (4) ◽  
pp. 185-193
Author(s):  
Hiroshi TAKAGI
Keyword(s):  
Stress Tolerance ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Arginine Metabolism ◽  
Bread Making

Bread making using kefir grains as baker’s yeast

2005 ◽  
Vol 93 (4) ◽  
pp. 585-589 ◽  
Author(s):  
S PLESSAS ◽  
L PHERSON ◽  
A BEKATOROU ◽  
P NIGAM ◽  
A KOUTINAS
Keyword(s):  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Bread Making ◽  
Kefir Grains

scholarly journals Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 102
Author(s):  
Nerve Zhou ◽  
Thandiwe Semumu ◽  
Amparo Gamero
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Stress Tolerance ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Principal Role ◽  
Yeast Strains ◽  
Improved Performance ◽  
Baking Industry ◽  
Cereal Flour

Saccharomyces cerevisiae remains the baker’s yeast of choice in the baking industry. However, its ability to ferment cereal flour sugars and accumulate CO2 as a principal role of yeast in baking is not as unique as previously thought decades ago. The widely conserved fermentative lifestyle among the Saccharomycotina has increased our interest in the search for non-conventional yeast strains to either augment conventional baker’s yeast or develop robust strains to cater for the now diverse consumer-driven markets. A decade of research on alternative baker’s yeasts has shown that non-conventional yeasts are increasingly becoming important due to their wide carbon fermentation ranges, their novel aromatic flavour generation, and their robust stress tolerance. This review presents the credentials of non-conventional yeasts as attractive yeasts for modern baking. The evolution of the fermentative trait and tolerance to baking-associated stresses as two important attributes of baker’s yeast are discussed besides their contribution to aroma enhancement. The review further discusses the approaches to obtain new strains suitable for baking applications.

A novel steamed bread making process using salt-stressed baker’s yeast

2009 ◽  
Vol 44 (12) ◽  
pp. 2637-2643 ◽  
Author(s):  
Lien Te Yeh ◽  
Mei-Li Wu ◽  
Albert Linton Charles ◽  
Tzou-Chi Huang
Keyword(s):  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Bread Making ◽  
Steamed Bread

A Novel Bread Making Process Using Salt-Stressed Baker's Yeast

2009 ◽  
Vol 74 (9) ◽  
pp. S399-S402 ◽  
Author(s):  
Lien-Te Yeh ◽  
Albert Linton Charles ◽  
Chi-Tang Ho ◽  
Tzou-Chi Huang
Keyword(s):  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Bread Making
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