IMPROVING THE NUTRITIONAL PROFILE OF BREAD WITH YEAST
Yeast’s ability to incorporate vitamins and minerals within its cells makes it ideal for nutritional baking formulations. Yeast’s nutrients are:
- High-quality proteins
- Bioactive compounds
- Highly bioavailable vitamins and minerals.
Compared to pure forms of selenium, zinc, and B vitamins, those vitamins and minerals found in yeast have been shown in several studies to have slower absorption rates and high bioavailability in animals and humans.
At the same time, the use of nutritional yeast in your formulation can elongate the taste sensation and smooth out top note. Yeast fibers have gelling and water and oil-binding properties and so can improve the rheological properties of baked products without compromising the taste or aroma.
Lallemand’s nutritional yeasts are produced by converting and/or enhancing the yeasts’ natural endogenous micronutrients to attain measurable levels of vitamins and /or minerals. These ensure the yeasts’ dosage of essential micronutrients, so our nutritional yeasts and cell-wall products can contribute significant amounts of bioavailable micronutrients essential for optimal health.