Development of low-temperature air-blast-dried non-Saccharomyces yeast starters for rice flour-added bread and their potential in industrial bakery applications.
Source: PubMed, NCBI / U.S. National Library of Medicine
Non-Saccharomyces yeasts have attracted increasing attention in bakery fermentation due to their potential to diversify bread aroma profiles. However, their industrial application remains limited because of a lack of storage-stable starter formats. In this study, low-temperature air-blast-drying was applied to develop ready-to-use Wickerhamomyces anomalus JK04 and Torulaspora delbrueckii JK08 starters, and their performance as co-starters with Saccharomyces cerevisiae was evaluated in rice flour-added bread. Antioxidant supplementation during drying improved yeast viability during four months of storage. Co-fermentation with Saccharomyces cerevisiae and the non-Saccharomyces strains modified the physicochemical properties and volatile profiles of breads, with higher inoculation levels resulting in increased hardness and darker crust color without adversely affecting crumb structure. A GC-MS analysis identified 20 volatile compounds, most of which were detected at higher levels in breads co-fermented with higher inoculation levels of non-Saccharomyces strains. Odor activity value and principal component analyses indicated that co-fermentation broadened the volatile compound spectrum, enhancing fruity, floral, and nutty notes, compared with breads fermented solely with S. cerevisiae. Sensory evaluation showed limited statistical separation among treatments but suggested differences in aroma-related attributes. Overall, the results demonstrate that air-blast-dried non-Saccharomy
Abstract
Non-Saccharomyces yeasts have attracted increasing attention in bakery fermentation due to their potential to diversify bread aroma profiles. However, their industrial application remains limited because of a lack of storage-stable starter formats. In this study, low-temperature air-blast-drying was applied to develop ready-to-use Wickerhamomyces anomalus JK04 and Torulaspora delbrueckii JK08 starters, and their performance as co-starters with Saccharomyces cerevisiae was evaluated in rice flour-added bread. Antioxidant supplementation during drying improved yeast viability during four months of storage. Co-fermentation with Saccharomyces cerevisiae and the non-Saccharomyces strains modified the physicochemical properties and volatile profiles of breads, with higher inoculation levels resulting in increased hardness and darker crust color without adversely affecting crumb structure. A GC-MS analysis identified 20 volatile compounds, most of which were detected at higher levels in breads co-fermented with higher inoculation levels of non-Saccharomyces strains. Odor activity value and principal component analyses indicated that co-fermentation broadened the volatile compound spectrum, enhancing fruity, floral, and nutty notes, compared with breads fermented solely with S. cerevisiae. Sensory evaluation showed limited statistical separation among treatments but suggested differences in aroma-related attributes. Overall, the results demonstrate that air-blast-dried non-Saccharomyces yeasts can be applied as ready-to-use co-starters for bread fermentation, providing a practical strategy for the enhancement of aroma diversity in rice flour-added breads.