Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality.

摘要: Usually, aromatic yeasts are designed to ferment wheat substrates for baking purposes but identification of new these strains and consequently formulations dough could lead diversified bakery products with improved nutritional qualities specific sensorial properties. The purpose our study was optimize the fermentation quinoa amaranth flours non-conventional yeast in order obtain a preferment high potential enhancing nutritional, textural features white bread. Two biotypes Saccharomyces cerevisiae yeast-a wine strain beer strain-commercialized their properties were used. Both revealed good performance on fermenting pseudocereal substrates. Utilization obtained breadmaking led bread higher protein, fibres, mineral, total polyphenols content, texture aroma profile consumers' acceptability.