EVALUATION OF KLUYVEROMYCES-MARXIANUS AS BAKERS-YEAST

Two strains of Kluyveromyces marxianus (NRRL-Y-2415 and NRRL-Y-1109) w ere assessed as baker's yeasts comparing them with two strains of Sacc haromyces cerevisiae isolated respectively from compressed yeast and a ctive dry yeast. Strains were tested for dough proofing activity in le an dough and rich doughs (prepared with sucrose, lactose or whey) and sensory evaluation of breads. In rich doughs containing lactose or whe y, both strains of K. marxianus had superior proofing activity compare d to commercial baker's yeast strains but no difference in bread flavo r was detected.