Yeast In Bakery_Signicent

Bakery Report: How Yeast is Contributing to Expansion of Bakery Market?

The objective of the bakery report is to explore research development and innovations in the area of yeast. The report revolves around various aspects of the yeast properties and its strain improvement that will involve details of technologies emphasizing various innovations regarding the composition. The global market trends are discussed as well.

Innovation for Improved Yeast for Bakery

This section of the bakery report discusses improved flavour and the use of natural yeast to replace dry yeast. No additives are added and it inhibits aging and stiffness. The invention discloses the natural yeast bread and its production method which replaces the dry yeast to overcome the taste, smell, and texture. The natural yeast bread is made by optimizing the content of each raw material which complements and promotes each other. The raw materials are added one by one at different stirring rates and at different temperature ranges followed by freezing the dough for 20-30 mins and then preparing the bread.

The ingredients and the method make the yeast bread with excellent stiffness and fineness, the aging of dough is inhibited and the flavour is further improved. Bakery products are known for their taste and affordability. Additionally, with lots of innovations happening, it is gaining more popularity. The yeast helps in improving eating quality as well the texture.

Types of Yeast In Bakery

This section of the bakery report shares information on various types of yeasts that can be used in the bakery.

Whole Yeast Cell

The whole yeast cell provides all the nutrients and proteins present in the cells. Different yeast types are used in the food industry such as cream yeast, dry yeast, instant yeast, and inactivated yeast.

Yeast Cell Wall (YCW)

YCW is rich in mannanoligosaccharides (MOS) and β-glucans.They are documented for their ability to bind with undesirable bacteria in the animal’s gut and modulate immunity. The main application area is animal nutrition.

Yeast Extracts (YE)

The soluble portion of the organism is separated from insoluble yeast cell walls. YE are rich in protein (>60%), nucleotides, vitamins, and minerals. They can be used as a source of nutrients and as palatability enhancers (natural flavour enhancers). The principal application area involves sports nutrition.

Dry Yeast Powder

It acts as a good biological leveraging agent that can be used to improve the softness of the dough. However, additional modifiers and flavours need to be added to the dough to overcome the taste and aroma of dry yeast.

Natural Yeast

It is known to provide excellent and natural taste and aroma. Additionally, it helps in improving the texture of the bread. However, the fermentation time that it requires is 16-18 hours.

Fruit & Vegetable Yeast

This type of yeast is known for shortening the fermentation time as well as improving the pH value of dough, expansion of bread, enriching the taste, and delaying aging.

Properties of Yeast for Bakery

Yeast has majorly contributed to the flavour development in fermented foods. Also, they exhibit amazing properties like acidification of the growth medium, high tolerance to ethanol, and release of “mycocins” and antibacterial compounds. Some other properties are as follows:

  • Supply of Antioxidants from Yeast
  • Yeast with Medicinal Effects eg. diabetes prevention effect
  • Fortified yeasts with high nutritional value
  • Yeast in improving the frozen Dough
  • Yeast cell protective agent

It can be used as a replacement:

  • Fruit and Vegetable Yeast for replacing the Natural Yeast
  • Producing Natural Compounds from Yeast Liquid
  • Organic Strains for replacing Synthetic Strains

However, the industry is looking for improvement in the following:

  • Fast Activating Yeasts
  • Aroma, Flavor, and Texture (Process, Strains etc.)
  • Yeast production under different environmental conditions
  • Yeast for improving the shelf life of products

Use of Vegetable and Fruit Yeast Powder

It does not require modifiers and offers High Nutritional Value with improved Texture and shelf life. The invention discloses the production of fruit and vegetable yeast powder which includes,

  • Low-temperature fermentation of various fruits and vegetables;
  • Cold and hot cycle culture;
  • Centrifugal separation;
  • Vacuum freeze-drying;
  • The obtained yeast powder improves the freezing resistance of frozen dough and provides organic vinegar, amino acids, and lactic acid bacteria to improve or change the properties of the dough. It makes bread soft and tastes better with excellent softness.

Improving Frozen Dough Using Yeast

Prolonged storage of frozen dough worsens the structure of thawed dough because of the inhibition of the yeast activity and there is a need for the improvement of the activity of the yeast. The research shows that the pre-treatment of the yeast cells suspended in a trehalose solution (which will act as a cryoprotectant to the yeast cells) improves freezing tolerance and results in higher viability after thawing.

Further, Viability increased with rising in electric field strength (from 3 to 4.5 kV/cm) and incubation time (from 0 to 60 min) after exposure which is three times the viability of untreated cells. Said pretreatment of yeast cells enhances yeast behaviour in the dough after thawing by increasing the number of viable cells and improving their fermentation ability.

Each year Signicent provides consultancy to hundreds of organizations to help transform their innovations to value.

Yeast Strain Improvements

This section of the bakery report talks about the improved yeast strain specifically for the bakery.

Lesaffre (France) is working in the Saccharomyces cerevisiae strains suitable for the production of baker’s yeasts which are osmotolerant and which exhibit intrinsic resistance to weak organic acids

Huazhong Agricultural University (China) has invented a yeast strain Pichia guilliermondi Y10, the preservation number is CCTCC NO: M 2015809 that can be used in food fermentation, as a starter. A starter comprising the Pichia guilliermondi Y10 and lactic acid bacteria, and the starter is applied to the production of rice milk beverages, rice cakes, rice wine, and rice noodles. This leads to a short fermentation time, good fermentation characteristics, stable product quality, and excellent flavor

Strain: S. boulardiiis the most documented probiotic yeast in human medicine. This strain produces a high level of acetic acid which have anti-bacterial activity. Institute of Botany and Microbiology (Belgium) and Lallemand  (Canada) are working on this strain to be used in the food industry.

Promotional Strategies: The Savory Taste Alliance (STA) is a communication project supported by the European Association for Speciality Yeast Products (EURASYP) to strengthen the awareness of the yeast products (sweet as well as savoury).As the YE have additional benefits such as Sodium reduction, depth of flavor due to its umami taste. 

Applications: Recently, Angel Yeast opened a new R&D center in China trying to innovate new strains to improve the flavor of food & beverage products and target the growing plant-based and sports nutrition industry.  

Molecular Modification: Aromatics plays a major role in the food industry which leads to the enhancement of Aroma, Taste, Texture etc. Production of Various Aromatics by Modifying the Yeast Pathways is one of the possible to explore.

Global Yeast Market

This section of the bakery report gives the global yeast market size estimation. It is expected to expand at a CAGR of 3.9% by 2025. Global Bakers Yeast market is forecasted to reach USD 2.84 billion by 2024, growing at a CAGR of 5.1% during the forecast period, 2019-2024

Increased consumption, as well as its convenience as a bakery food, is attracting the market. Moreover, the shift towards naturally-sourced food additives is another reason besides lower cost.

Products of Dry Yeast

Dry yeast products are fast at fermentation as well they make bread soft. This section of the bakery report will share two most loved products of dry yeast.

FADA Bulk Dry Yeast: The products have less than 7% of sugar. Also, FADA rapid rise instant yeast can be added directly to the mixer without prior hydration. It allows fast fermenting, making bread soft and with good taste.

INSTAFERM®: Instaferm® instant dry yeast (organic yeast) is produced from a pure strain of Saccharomyces cerevisiae. It is Non-GMO and gluten-free. with good aroma, and texture. INSTAFERM® 04 is an instant dry yeast containing Vitamin D.


Angel Yeast Co., Ltd : Provides some valuable properties in the products which make Yeast Extract an ideal natural flavor giver of food applications with various benefits: Natural Source of Xian/Umami taste, Sodium & Sugar Reduction, Hou-feel/Mouthfulness & Lingering Taste, Pure & Clean Taste Profile, Clean Label, Off-notes Masking, High Tolerance, etc.

Angel Yeast Co., Ltd, was founded in 1986. As a listed high-tech yeast company in China, it specializes in the production of yeast and yeast derivatives. Angel Yeast has 10 international advanced production bases in China, Egypt, and Russia. Angel Yeast Co., Ltd, the largest yeast company in Asia, and the third-largest leading yeast company globally have already established 4 international specialized Yeast Extract production lines. Angel provides products and services for more than 150 countries and regions globally.

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