The texture and flavor of standard bread is the target of gluten-avoiders. Obtaining these taste and texture is as essential for free-from products as it is for any other type of bread. To achieve this, using yeast is necessary. Yeasts are single-celled fungi that convert carbohydrates into carbon dioxide and alcohols during fermentation, the process that transforms dough. These microorganisms… Read more »
Sourdough and sour cultures have been used as part of food manufacturing since Ancient Egyptian times. Sourdough was used to give bread flavor and add volume to the loaves being baked. Modern research also suggests that sourdough could also remove mycotoxins from affected wheat. By Nathan Giles, Senior Bakery Technologist, Campden BRI Modern day fermentation for bread is achieved by… Read more »
If beer and bread use almost the exact same ingredients (minus hops) why isn’t bread alcoholic? originally appeared on Quora: the place to gain and share knowledge, empowering people to learn from others and better understand the world. Answer by Josh Velson, part data scientist, part chemical engineer, on Quora: All yeast breads contain some amount of alcohol. Have you… Read more »
Orkla Food Ingredients has signed a licence agreement with Renaissance BioScience to exclusively produce and sell Renaissance acrylamide-reducing yeast to food manufacturers in the European Nordic and Baltic markets.
Lesaffre acquires Sensient’s Strasbourg yeast extract food business in order to widen its range of yeast extracts products
Renaissance BioScience Corp. announces U.S. FDA acceptance of GRAS notification for Non-GMO Acrylamide-Reducing Yeast
Puratos, leading innovator in the bakery, patisserie, and chocolate industry, has recently acquired BFL (Bakery Future Lines), an Italian family-owned company based in La Spezia (Liguria), active in B2B production of ingredients for bakers and specialized in innovating natural yeast and sourdough products.
UBC researcher is sending yeast to the International Space Station to learn about genetics and the environment
With limited fermentation activity, Lallemand’s Florapan yeast is perfect for pizza dough and bakery products with unique flavor profiles.
Following EFSA’s earlier positive recommendation, the European Commission has granted marketing authorisation for Lallemand Inc.’s Vitamin D baker’s yeast (Saccharomyces cerevisiae). This development helps make bread and other yeast-leavened bakery products to become even healthier foods for European consumers by being new daily sources of vitamin D when baked with Lallemand’s VitaD baker’s yeast.