Work

Alternative Bread Baking Technologies: Research Into Yeast Substitutes and the Possibility of Creating Products for People With Yeast-related Adverse Reactions

Year: 2023

Type: article

Abstract: The article systematizes scientifically based approaches to replacing Saccharomyces cerevisiae baker's yeast in the production of bakery products for consumers who, for medical or dietary reasons, avoid products containing S. cerevisiae. The purpose of th

Source: SWorldJournal

DOI: 10.30888/2663-5712.2026-37-01-100

Author: Anastasiia Korniienko

Institution: Ternopil Ivan Pului National Technical University

Language: English

Topic: Advanced Scientific Research Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: hybrid

OpenAlex ID: W7204192189