Study: Salt-stressed yeast yields bigger, softer bread

Sept. 30, 2009 – Exposing baker’s yeast to a salt solution prior to bread baking can
improve the volume, texture, taste, and aroma of the finished product,
says a new study.

Sept. 30, 2009 – Exposing baker’s yeast to a salt solution prior to bread baking can
improve the volume, texture, taste, and aroma of the finished product,
says a new study.

According to results published in the Journal of Food Science, bread baked with the salt-stressed yeast (Saccharomyces cerevisiae) reduced the time for fermentation by about 25 per cent, as well as improving the overall sensory properties. | READ MORE