The effect of yeast extract addition to dough on the fermentative activity of Saccharomyces cerevisiae

The purpose of this study is to examine the effect of bakery yeast extract (YE) addition, in the form of a paste (up to 10 % to the wheat flour mass) on the fermentative activity (FA) of bakery yeast during dough preparation. The addition of YE in an amount of 1-5 % had no statistically significant influence on the fermentative performance of Saccharomyces cerevisiae in dough. A further increase in the amount of YE added, namely from 5 % to 10 %, decreased the FA from 884.61 to 777.26 ml CO2/g dm 2h, which corresponds to 12.1 %. The decrease in FA with the addition of YE in an amount over 5 % was much more pronounced in the second hour of the fermentation. Furthermore, YE was found to be an excellent source of protein (70.42 g/100 g of dry mass) and different minerals, especially Mg (513.91 mg/kg on a dry mass basis) and Ca (36.27 mg/kg), enabling the production of protein- and mineral-enriched bread.