YEAST-LEAVENED DOUGH COMPOSITIONS COMPRISING YEAST CELL WALL MATERIAL

摘要

Improved dough compositions comprising yeast cell wall material from the species Saccharomyces cerevisiae are reported. The yeast cell wall material is present in an effective amount to provide the dough composition with at least one improved property when compared to a dough composition that does not include the yeast cell wall material. Examples of properties that may be improved by the addition of the yeast cell wall material include: (a) increased baked specific volume in a baked article made from the dough composition; (b) increased carbon dioxide gas generation during leavening of the dough composition at retarder conditions; (c) reduced yeast lag time; and (d) improved handling or processing characteristics. Typically, the yeast cell wall material comprises about 0.5% weight or less of the dough composition.