Rising stars in the bakery: Novel yeasts for modern bread

Abstract

Bread is a widely consumed fermented food whose taste, aroma, and texture are partly determined by the choice of microbe(s) employed in dough fermentation. Consumer preferences and dietary considerations are currently changing; in addition to a desire for novel, complex flavour profiles, foods low in gluten and fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) are becoming increasingly important. The potential of non-conventional yeasts to improve and diversify key aspects of breadmaking is highlighted in this mini-review. Researchers have investigated species from the genera Kazachstania, Kluyveromyces, Lachancea, Pichia, Torulaspora, and Wickerhamomyces to this end. Some speci..