ABSTRACT
The bread making process is one of the oldest applications of biotechnology. The term bread defines a great variety of baking products, which vary in formulation, ingredients, and processing conditions. For most of them, however, the use of baker’s yeast is fundamental to obtaining a high quality product according to the demands of consumers. Baker’s yeast contributes substantially to the flavor and crumb structure of bread, but its primary role is the production of CO2, via the alcoholic fermentationof sugars, which results in dough leavening.
