This feature will look at the role yeast plays in the development of flavour in baked goods.
- Publication date: 7 August 2018
- Editorial submissions deadline: 9 July 2018
- Editorial contact: vince.bamford@wrbm.com
The role of yeast in flavour development
This feature will look at the role yeast plays in the development of flavour in baked goods.
It will look at the ranges offered by yeast suppliers, and how different types of yeast can contribute to flavour development.
The article will also examine how yeast extract can be used to enhance flavour in baked goods.
An addition, it will look at how suppliers develop the yeasts they offer to meet the needs of the fast-changing UK bakery market, and what could be on the horizon for yeast development/production.
Sourdough and rye
The article will also examine the impact growing consumer and retailer interest in artisan loaves such as rye and sourdough is having on yeast suppliers.
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