Comparative Analysis of Bread Quality Using Yeast Strains from Alcoholic Beverage Production.

Abstract

The impact of yeast strain selection on bread quality was evaluated using a range of commercial Saccharomyces cerevisiae strains, typically employed in various alcoholic beverage productions, to determine their effectiveness in bread making. The final products made from these strains were compared to bread produced using the commercial baker's strain S. cerevisiae ACY298. Key parameters, including specific volume, hardness, pH, residual sugars, and organic acids, were thoroughly assessed. Among the strains tested, S. cerevisiae ACY158 produced bread with a specific volume of 5.0 cm³/g and a Euclidean distance of 0.895, closely resembling ACY298. In contrast, S. cerevisiae ACY9, with a specific volume of 1.1 cm³/g and the highest Euclidean distance of 6.878, exhibited the greatest deviation from ACY298, suggesting it may be less suitable for traditional bread production. Furthermore, ACY158 displayed a balanced organic acid profile and minimal residual sugars, aligning well with consumer expectations for bread flavor and texture. These results underscore that certain alternative S. cerevisiae strains have the potential to match or exceed the performance of commercial baker's yeast, offering opportunities to optimize bread quality and diversify industrial baking practices.