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Production of white pan bread leavened by Pichia anomala SKM-T

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Abstract

Pichia anomala SKM-T was used as a starter for making white pan bread to extend the shelf-life and to improve flavor properties. Baking qualities were determined from P. anomala SKM-T leavened bread (PA) and Saccharomyces cerevisiae leavened bread (CO). Springiness and chewiness of the PA were significantly higher than those of the CO. The number of Penicillium paneum colonies on the bread surface for PA was significantly lower than for CO during the storage time (10 days). Based on sensory evaluation, a significant difference was detected between the 2 bread types in flavor category. A total 16 flavor compounds were detected only in PA, including phenylethyl alcohol and 2-phenylethyl acetate, which have antifungal activities. P. anomala SKM-T is a feasible leavening agent for the production of white pan bread with an extended shelf-life.

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Authors and Affiliations

  1. Research and Development Center, DBIO Incorporation, Daejeon, 305-764, Korea

    Eun Kyoung Mo

  2. Department of Food Science and Technology, Chungnam National University, Daejeon, 305-764, Korea

    Chang Keun Sung

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  1. Eun Kyoung Mo
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  2. Chang Keun Sung
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Correspondence to Chang Keun Sung.

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Mo, E.K., Sung, C.K. Production of white pan bread leavened by Pichia anomala SKM-T. Food Sci Biotechnol 23, 431–437 (2014). https://doi.org/10.1007/s10068-014-0059-7

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  • DOI: https://doi.org/10.1007/s10068-014-0059-7

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