Importance Of Yeast, Saccharomyces Cerevisiae, On Dough

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Justification of topic: The topic of this paper is the microbiology of food. It will focus on the role of yeast, Saccharomyces cerevisiae, on dough. The interest behind this paper is to explain how to obtain the optimal bread dough fermentation using genetically engineered yeast as well as understanding the genes responsible for such optimal fermentation. Background and Introduction: People eat different types of bread from the thinnest flatbreads to the fluffiest brioche everyday but what contributes to creating such differences. To start off, bread is mainly flour and water but it has a leavener that either come from baking powder or soda and yeast. The backing powder or soda produce carbon dioxide through acidic and alkaline chemical reactions between the compounds which lead to inflating the dough. The microorganism that is also responsible for producing carbon dioxide is yeast which is a live, single-celled fungus. There are many species of yeast that live around us but what people are most familiar with is Saccharomyces cerevisiae, which is sold in its mass-produced form of a paper packet containing the beige granules. This mass produced form of the organism is dormant and becomes alive when it contacts warm water as it slowly start feeding on the carbohydrates and releasing carbon dioxide as a byproduct which makes the bread rise. The yeast also impact the bread’s quality since it adds the distinctive flavors and aromas. To allow the gluten to better develop, the

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