Baking & Snack - April 2021 - 91

Lesaffre has an organic yeast available in all forms.
There are also many types of yeasts that qualify for the
non-GMO project verification. Additionally, for bakers
who want to create a more natural product, there are dry
yeasts available that don't contain sorbitan monostearate
or ascorbic acid.
Many new products are following the latest diet
trends of vegan and keto. There are yeast extracts that
can enhance flavors along with providing aromas that
can produce unique flavors, while still conforming to
some of these diet guidelines.
Additionally, brioche, or high sugar and fat products,
are becoming popular. Therefore, the choice of an osmotolerant yeast is important to provide optimal fermentation and levels of yeast in their formulas.

Beyond leavening, how is yeast now used
to improve the baking process and enhance
product quality?
Yeast is used for dough processing, nutrition and flavor
enhancement. Inactive yeast contains glutathione that
acts as a natural reducing agent. Therefore, traditional

non-clean label ingredients such as L-cysteine, sodium
metabisulfite (BETA) and potassium sorbate can be
eliminated from your formula and replaced with inactive yeast. An advantage of using inactive yeast is that it
requires mechanical action to cause the reducing affect,
so unlike some of the traditional reducing agents, the
doughs will not break down and weaken if your production process is halted. Many bakeries are changing their
process from sponge/dough to straight doughs, and with
this change, it will require additional mixing time that
could cause schedule delays and very warm doughs. In
order to keep up with processing flow and to obtain your
target temperatures out of the mixers, inactive yeast is
used to overcome this change.
Yeast is also high in protein and B vitamins, so it can
be used to enhance these nutritional aspects.
Yeast extracts are also used in bakery products to enhance the flavor of certain products. Extracts can mimic
the umami sense, making for a more intense and savory
taste. Recent developments in extracts are also known to
mask bitter flavors or enhance buttery or sugar sensations.
There are also extracts that have a cheese flavor and aroma.

Download the
podcast
Tune in to the next
season of Since
Sliced Bread for a
state of the industry
report with IRI,
premiering May 5.

6
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May 5
Charlotte Atchley,
Editor, Baking & Snack


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Baking & Snack - April 2021

Table of Contents for the Digital Edition of Baking & Snack - April 2021

Baking & Snack - April 2021 - 1
Baking & Snack - April 2021 - 1
Baking & Snack - April 2021 - 2
Baking & Snack - April 2021 - 3
Baking & Snack - April 2021 - 4
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