Engineering baker's yeast: room for improvement

Bread making is one of the oldest food-manufacturing processes. However, it is only in the past few years that recombinant-DNA technology has led to d ramatic changes in formulation, ingredients or processing conditions. New s trains of baker's yeast that produce CO2 more rapidly, are more resistant t o stress or produce proteins or metabolites that can modify bread flavour, dough rheology or shelf-life are now emerging.