Effect of Yeast Extracts Containing Propionic Acid on Bread Dough Fermentation and Bread Properties

Abstract

ABSTRACT: Three commercial yeast extracts (Oxoid, Champlain, Lallemand) fermented with immobilized cells of Propionibacterium freudenreichii were added in broths and bread formulations, and their effect on growth and gas production by bakers yeast was determined. Appearance and preservation of the breads were examined. There was significantly more gas produced by the yeast when fermented yeast extracts were added to the dough. In broths, the initial growth rate was slower with media containing fermented yeast extract when compared to their unfermented equivalents. Loaves formulated with propionic acid of the fermented yeast extract contained less ethanol. Paired t‐tests showed that breads formulated with fermented yeast extract were protected for a longer period against mold than those that contained non‐fermented yeast extract.