FOOD BIOTECHNOLOGY 
ROLE OF YEAST IN BAKING INDUSTRY 

MADE BY 
SAGARIKA RAINA 
18BBT0131 
UNDER THE GUIDANCE OF 
SUNEETHA V. MA’AM 
 

 
INTRODUCTION

Yeast belongs to the fungi family. It is a very small single cell microorganism. Like all
other fungi it doesn't have the power to produce food by photosynthesis. Instead it
ferments carbohydrates (sugars) to produce carbon dioxide and alcohol which gives
bread it's texture, colour and aroma.

LEAVENING

The carbon dioxide gas produced by yeast expands the dough as it is trapped within the
dough’s protein matrix. This stretching results in the light, airy structure associated with
yeast-leavened products and hence increase the volume of dough. The dough matures or
develops through the action of fermentation on the gluten structure.

Ordinary bakers yeast is susceptible to during frozen storage and does not retain
sufficient leavening ability after frozen storage.

● Hence ​freeze-tolerant baker’s yeas​t​ strains is constructed from commercial strains

by using ​DNA recombinant techniques​ without degrading the other beneficial
properties of the yeasts like taste,aroma etc.
● Trehalose mutants can be used as a cryoprotectant for yeast cells​.recombinant
strain of S. cerevisiae has been created by ​over expression of MAL62 gene​.This
gene is responsible for trehalose accumulation in the cytoplasm which improve the
cell for freezing tolerance
● Improvement of stress tolerance and leavening ability under multiple
baking-associated stress conditions by ​overexpression of the SNR84 gene​ in baker's
yeast.
● the leavening property of S. cerevisiae has been enhanced by ​reducing the sucrase
activity in sweet dough​. The yeast strain of varying sucrose activity were constructed
 by ​SUC2 gene deletion ​which encodes for sucrase enzyme.

STRENGTHENING OF DOUGH

Once flour and water are mixed together, any further working of the dough encourages
more ​gluten to form​. Manipulating the dough in any way allows more proteins and water to
find each other and link together.

And with puff pastry dough, every time you fold, turn, and roll the dough, it becomes more
elastic.

FLAVOR

Yeast imparts the characteristic flavor of bread and other yeast-leavened products. ​Sugars
are metabolized when yeast produces carbon dioxide. This produces a spectrum of
intermediate metabolites, many of which are precursors for flavor.

glucose, sucrose, maltose and fructose are important sources of carbon for the metabolism
of yeast fermentation. These sugars are utilized by yeast producing CO2 and ethanol,higher
alcohols, aldehydes, and organic acids, which are by-products of the yeast’s primary
metabolic function in dough.

The​ dominance of ​Saccharomyces​ ​cerevisiae​ in industrial fermentations ​limits the diversity

in the aroma profiles​ of the end products

● Hence non -conventional yeast strains like ​Torulaspora delbrueckii​ ​&

Saccharomyces bayanus​ ​that can help generate the diversity in different aromas in
today’s diversified and consumer driven market.
● Enhancement of the proline and nitric oxide synthetic pathway improves
fermentation ability​ under multiple baking-associated stress conditions in industrial
baker's yeast.
NUTRITION

Rich in Vitamin B,Vitamin D,minerals like Potassium and Zinc,Proteins and dietary fiber.

● Beta-glucans, polysaccharides found in yeast cell walls​, have been shown to reduce
blood cholesterol concentrations. Reports have also been published on the immune
benefits of yeast (Saccharomyces cerevisiae) beta-glucans.
● It is rich in protein equivalent to milk, eggs and amino acid lysine and as a diet for
dieting
● It is used to strengthen the taste of some foods, sauce and soup, rich in vitamin B.