With limited fermentation activity, they are described as being ideal for pizza dough and bakery products with unique flavour profiles.
Mintel research says that bread and bakery products are an essential part of a European diet. Nevertheless, a large proportion of consumers (43% in Spain, 40% in Italy, 35% in France, 32% in Germany and 28% in England) would like a wider range of flavours in BVP products.
Lallemand’s new yeast strains produce aromatic compounds such as ethyl hexanoate (apple, banana), ethyl octanoate (pineapple, pear) and ethyl decanoate (hazelnut, floral) that are also found in wine. The odour detection thresholds of ethyl hexanoate, ethyl octanoate and ethyl decanoate are respectively, 0.001, 0.01 and 0.51 mg/kg.
According to Lallemand analysis, significant amounts of these esters are present in sourdoughs fermented for 24 hours with Florapan aromatic yeasts:
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