Yeasts in Bread and Baking Products and Their Nutritional and Health Benefits

Baker’s yeast, scientifically named Saccharomyces cerevisiae, is a fundamental microorganism in baking and leavening dough that influences the flavor and texture of bread. It has a rich history and continues to evolve through biotechnological advancements, contributing to the art and science of baking. At present, driven by a growing consumer preference for healthier, more sustainable, and technologically advanced food processing options, bakers are adapting their techniques to cater to these evolving demands. In addition to other premium ingredients used in baking, the addition of yeast significantly influences bread quality. Therefore, enhancing the characteristics of yeast strains is crucial for improving bread quality. This chapter explores traditional and innovative baking techniques, incorporating alternative ingredients and adopting cutting-edge technologies to align with evolving consumer preferences. This finding underscores the pivotal role of bakers in shaping the future of food, combining tradition and innovation to enrich the culinary landscape. This overview offers valuable insights into the diverse contributions of yeasts to the bread industry, including flavor enhancement, texture improvement, and adaptation to changing market demands.