Pierre Gelinas Pages 104 - 132 ( 29 )
Bakers yeast is one of the oldest food microbial starters. Between 1927 and 2008, 165 inventions on more than 337 bakers yeast strains were patented. The first generation of patented yeast strains claimed improved biomass yield at the yeast plant, higher gassing power in dough or better survival to drying to prepare active dry bakers yeast. Especially between 1980 and 1995, a major interest was given to strains for multiple bakery applications such as dough with variable sugar content and stored at refrigeration (cold) or freezing temperatures. During the same period, genetically engineered yeast strains became very popular but did not find applications in the baking industry. Since year 2000, patented bakers yeast strains claimed aroma, anti-moulding or nutritive properties to better meet the needs of the baking industry. In addition to patents on yeast strains, 47 patents were issued on bakers yeast specialty ingredients for niche markets. This review shows that patents on bakers yeast with improved characteristics such as aromatic or nutritive properties have regularly been issued since the 1920s. Overall, it also confirms recent interest for a very wide range of tailored-made yeast-based ingredients for bakery applications.
Baker's yeast, strains development, specialty ingredients, bakery ingredients, bread, patents, yeast manufacturing
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