Autolysed yeast – modern solution for baking from strong gluten wheat flour

Abstract

This research is based on baking improver development using yeast autolyzate from brewer’s wastages which contains reduced glutathione (GSH). It is one of the most common tools to improve the quality of the wheat flour. This study shows the influence of yeast autolyzate to property of the strong wheat flour, dough, and bread quality. The most significant indicator of wheat flour quality is the amount of wet gluten which were increased from 29,4 to 34,8% due to adding yeast autolyzate. Moreover, ratio P/L from Alveograph was changed from 3,16 to 1,68 in the presence 0.07% autolyzed yeast. Also, dough stability and specific bread volume were improved. In this research, modern methods based on rheological data and traditional ones are used.