Bakers Journal

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Study: Salt-stressed yeast yields bigger, softer bread


September 30, 2009
By NutraIngredients.com


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

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