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The aim of the present study was to evaluate the use of thermally-dried Kluyveromyces marxianus as baker’s yeast. Bread samples produced by thermally-dried K. marxianus were compared with samples produced by wet K. marxianus culture and by commercial baker’s yeast. The type of the culture had no effect on loaf weight, loaf volume, specific loaf volume, density or moisture loss, in contrast to pH,...
New types of bread were produced employing baker’s yeast, kefir or Lactobacillus casei immobilized on brewer’s spent grains. Bread was produced either by the straight-dough or the sourdough method. All the studied biocatalysts and their corresponding sourdoughs were found efficient for breadmaking. Good rising was achieved and the produced breads had good overall quality and remained fresher for longer,...
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