Baking & Snack - June 2005 - 73

Cliff Caron, vice-president, bakery product development, Lallemand/American
Yeast, Montreal, QB. "It extends shelf
life because of the acids produced. Also,
some bacteria produce exo-polysaccharides, which are much like dextrans being long-chain saccharides with excellent
water-binding capacity. This helps slow
the retrogradation of starch."
The long fermentation times and natural byproducts characteristic of bacterial leaveners will reduce dough pH
below 4.5 from 5.5, normal for many
breadstuffs. "The low pH activates the
phytase to degrade the phytic acids,
which can be very high in whole-grain

ᮡ Under the microscope, large ovoid
yeast cells and small rice-shaped bacteria cells reveal their size relationship.
Lallemand/American Yeast

formulations," Mr. Caron observed.
This results in improved digestibility
for the finished baked food.
"If you are trying to mimic a natural
sourdough bread it is certainly better to
use the natural dried sourdough," said
Troy Boutte, Ph.D., director, research
and development, American Ingredients Co., Kansas City, MO. "In addition,
giving as much fermentation as possible
will help to give the finished baked food
the appearance of natural sourdough,
even an hour of bulk fermentation before shaping the product is helpful."

78 / BAKING & SNACK / June 2005

American Ingredients offers a blend
of food-grade acids, or "sours," used
primarily for flavoring. Its Diaroma is
a natural, dried sourdough containing
a live culture as well as some of the
flavor compounds.

FLAVOR, NUTRITION ANGLES
"We have also been able to cut sugar
levels and reduce the bitterness of the
bran in whole-grain formulations by
using sourdough," Mr. Caron said.
Lesaffre recently developed a product
combining yeast extract and dry sour
dough. "This product allows reduction
of salt in bread by 25% without affect-

ing its flavor," Mr. Denaiud said. "Yeast
could produce some very specific flavors; this is part of ongoing research."
Specialty yeasts such as the brewing
and wine yeasts are being investigated
for flavor impact in baked foods, according to Mr. Caron. "While it is unusual for
bakers to use these yeasts, some do." He
described a pizza crust made in the UK
with brewers yeast. "You don't taste the
flavor differences until the toppings are
applied," he said. "It helps accentuate
the tomato flavor especially."
Yeast itself is a good source of nutrients, especially group B vitamins, as
Mr. Denaiud observed. "Fortified and
enriched yeasts are commonly used by
dietary supplement manufacturers but
only by a few bakers," he continued.
"Scientific studies have proven that

minerals like selenium are more efficiently controlled if delivered through
yeast. This is because the mineral is organically bound to the yeast." He noted,
as well, that mineral-enriched yeast is
easier to scale and safer to handle than
the pure mineral counterparts.
Mineral-enriched yeasts are not active yeasts and provide no fermentation activity. "But the minerals they
carry are much more available to the
body in this form," Mr. Caron related.
"And the baker can list these as 'yeast'
in the ingredient statement.

TOMORROW'S LEAVENERS
Leavening materials continue to inspire
their producers to introduce new forms
suiting today's needs.
In the field of chemical leavening, the
tortilla is the latest challenge. "A lot of
work is being done now with this application," Ms. Livvix said.
The flour tortilla is the application for
a new Innophos product, Tortilla-Rise,
a patent-pending leavening blend. Mr.
Brodie described it as giving a softer,
more pliable dough, with no leavening
action before the oven. Machinability
improves, and the finished product exhibits improved flexibility, meaning
less cracking when rolled.
Yeasts offered to bakers in times to
come "will be able to produce more
than just CO2 and ethanol," Mr. Denaiud predicted. "Some intensive research
is being done on yeast to produce side
effects - for example, developing enzymes during bread making."
Ms. Heidolph predicted that bakers
would soon see new applications for
chemical leavening involving shelf
life extension.
Even granulation size contributes
benefits, and particle size can be made
application specific, according to Ms.
Thomas. Bicarbonate type and granulation influence the rate of leavening action. "When developing new products,
it is a good idea to try different grades
and types to determine which one or
combination will yield the optimum
finished product," Ms. Thomas said.
How should bakers take advantage
of the many other powers of their
leaveners? "Keep an open mind," Ms.
Livvix advised. "You can't suit every
product need by stocking just one baking powder."
Ⅲ



Baking & Snack - June 2005

Table of Contents for the Digital Edition of Baking & Snack - June 2005

Contents
Baking & Snack - June 2005 - 1
Baking & Snack - June 2005 - 2
Baking & Snack - June 2005 - 3
Baking & Snack - June 2005 - Contents
Baking & Snack - June 2005 - 5
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