[2S02a] 04. Brewing, Fermentation and Food Technology - Part 2

2:00 PM - 2:30 PM JST(5:00 AM - 5:30 AM UTC)

[2Brew-07] Constructing distinctive bread using the communities of yeasts and bacteria

○Kate Howell¹ (1. University of Melbourne (Australia))

Keywords:

yeast,lactic acid bacteria,bread,flavour,fermentation

While traditional production of bread started with a maintained starter culture (sourdough), modern food systems demand fast, reproduciable fermentation and so cultured Saccharomyces cerevisiae is widely used. Yet, this approach ignores the wide diversity of yeast and bacteria present in sourdough starters. Yeast species from the Maudiozyma, Wickerhamomyces and Pichia genera provide diverse metabolic functions to allow different food functionalities to be explored. Here, I will give an overview of dough leavening, baking, sensory and functional characteristics of bread for use in gluten-free bread fermentation, specific cultures to reduce FODMAPs and a new collection isolated from indigenous grains in Australia. Leavening capacity can be reduced in some strains, extended fermentation and co-culture with bacteria can create sensorially attractive, flavoursome and approachable breads.