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

Faqir Muhammad Anjum (National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan)
Muhammad Zubair Sabir (National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan)
Muhammad Issa Khan (National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan)
Imran Pasha (National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 20 July 2010

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Abstract

Purpose

The 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/approach

Three 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.

Findings

The 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 implications

The 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/value

The 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.

Keywords

Citation

Muhammad Anjum, F., Zubair Sabir, M., Issa Khan, M. and Pasha, I. (2010), "Sugar utilization behavior of yeast (Saccharomyces cerevisae) types and doses on bread quality", Nutrition & Food Science, Vol. 40 No. 4, pp. 395-402. https://doi.org/10.1108/00346651011062041

Publisher

:

Emerald Group Publishing Limited

Copyright © 2010, Emerald Group Publishing Limited

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