Protection of Yeast Leavened Baked Goods

Sensitivity of yeast cells to a variety of ingredients used in baked products has created a highly specialized need for encapsulates. Even at low flavor levels acidulants, eg, citric, lactic, and acetic acids, will reduce the viability of yeast and may further affect the cellular structure of dough by reducing the total effect of yeast leavening. Preservatives such as sorbic acid and calcium proprionate, and even salt may have a similar killing effect on yeast as on the molds they are intended to inhibit. Citric, lactic, and acidic acids encapsulated in hydrogenated vegetable oil (HVO) are being used on a commercial basis to prevent the effect on yeast of low pH, as is HVO-coated sorbic acid. Other encapsulated additives that affect yeast negatively in the raw form have been produced and evaluated on a developmental basis with promising results. Potentially dried yeast cells themselves may one day be commercially available in an encapsulated form. Work has been done along this line, but apparently with limited success. The coating may be extremely useful in maintaining the viability of the cells, but encapsulation itself can have an inhibiting effect on yeast, and certainly the benefits of encapsulation would have to be major to warrant the added cost.

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