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Article

Genetic and phenotypic characteristics of baker's yeast: relevance to baking.

Annual review of food science and technology - 1 Jan 2013

Randez-Gil Francisca, Córcoles-Sáez Isaac, Prieto José A

Abstract excerpt

Yeasts rarely encounter ideal physiological conditions during their industrial life span; therefore, their ability to adapt to changing conditions determines their usefulness and applicability. This is especially true for baking strains of Saccharomyces cerevisiae. The success of this yeast in the ancient art of bread making is based on its capacity to rapidly transform carbohydrates into CO2 rather than its...

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PMID: 23464571
DOI: 10.1146/annurev-food-030212-182609

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

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