Sugar utilization behavior of yeast (Saccharomyces cerevisae) types and doses on bread quality

Abstract

PurposeThe yeast Saccharomyces cerevisae is the most important ingredient of leavened products and is best known for its characteristic physiological property: the rapid fermentation of sugar to ethanol and carbon dioxide. The purpose of this paper is to exploit this feature to determine the effect of three commercially available yeast types: Instant, Dried, and Fresh on sugar utilization during the fermentation process and bread quality.Design/methodology/approachThree commercially available yeast types – Instant, Dried, and Fresh were used at three levels, i.e. 0.50, 0.75 and 1.00 percent in order to assess sugar utilization during the fermentation process and bread quality after baking.FindingsThe rate of utilization of glucose was much faster than fructose and sucrose. Instant yeast at 1.00 percent exhibited maximum sugar utilization during the fermentation process. It also contributed to improving the bread texture, loaf volume, grain texture, crust and crumb color. Dried and Fresh types could not depict any significant difference in their sugar utilization behavior and bread quality. The results indicated that yeast quality as well as quantity is one of the major indices of bread quality.Practical implicationsThe findings of the research can be used by bakers in order to select the proper yeast type and its level for production of quality bread. It also gives an idea about sugar type best suited for bread production.Originality/valueThe paper describes unique research work, as both yeast types, along with their levels, are tested for their fermentation capacity on different types of sugars, as fermentation is an important step in bread making.