Valorization of biotechnological and microbial products for the improvement of baker’s yeast

Abstract

Bread, a staple food throughout history, is known for its taste, texture, smell, and health benefits. Bread-making has evolved through three major eras. The first era produced flatbreads with good taste and health benefits but minimal aroma. The second era introduced fermented loaf bread, notable for its strong texture, rich aroma, delicious taste, and health benefits from rich microflora. The third era, starting with the Industrial Revolution, brought diverse bread types, many detrimental to health and lacking in taste, texture, and aroma. This study aims to optimize the quality of bread by incorporating various natural products into industrial dry yeast and combining it with a kind of beneficial bacteria named lactic acid bacteria. The objective of this study is to enhance the taste, texture, smell, and health benefits of bread in the modern era, counteracting the negative effects often associated with industrial bread production. The research involves the dehydration of various natural products to create powders using different methods to ensure quality and efficiency, which was successfully achieved through creating products D1/B/G21, resulting in a great replacement for sugar in bread. Additionally, the isolation of lactic acid bacteria and their culture on MRS broth medium was performed, along with building a custom freeze dryer to apply the freeze-drying process for the cultivated bacteria, wish was also achieved. The final step involves mixing the dehydrated natural product powders and freeze-dried lactic acid bacteria with industrial dry yeast to create a superior bread-making product. The primary goal of our study was to create a high-quality natural product that improves bread quality while avoiding the negative aspects of current commercial bread. This objective was successfully achieved