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Because flours only rarely display all of the qualities necessary to their transformation into bread, corrective elements need to be added. The controlled reducing powers of deactivated yeasts allow them to help adjust the viscoelastic properties of flour formulas and correct excess dough maturation. Today, they are widely used in baking industries and are covered by the regulatory framework for ingredients authorized for use in the production of standard French breads and specialty breads.
Deactivated yeast, an effective flour corrector
Thanking to its expertise in fermentation, Lesaffre developed perfect deactivated yeasts that can correct baking flours and control their rheological characteristics. Deactivated yeasts are heat-treated to strip them of their fermenting power and are particularly rich in glutathione (GSH). This component gives them a high reductive power and is the only reducing agent currently authorized in French bread-making.
To offset any defects in how the dough is worked, as well as in the quality of the finished products, deactivated yeasts act like milling correctors or bread improvers.
Also worth noting are the not-inconsiderable qualities of deactivated yeast with very strong reducing power that contain many amino acids that are important to health, plus a number of essential nutrients (vitamins B1, B2, B3 and B6).
Measurable effects at each stage in the bread-making process
- During mixing : deactivated yeast guarantees faster smoothening of the dough, and reduces mixing times.
- After division : deactivated yeast makes it easier to stretch pieces of dough more evenly, guaranteeing the consistency of the dough’s divided weight.
- During shaping : when sent through the molder, deactivated yeast prevents the dough from tearing and enhances its machinability on industrial production lines.
- During proofing : post-shaping shrinkage is minimized in the presence of deactivated yeast with very strong reducing power. This phenomenon is closely linked to a decrease in elastic resistance.
- During rolling : the addition of deactivated yeast reduces the sensitivity of leavened (rising) dough and unleavened dough pastry shells). Resting time between each flattening round is also reduced.
In the special case of doughs with little yeast and little kneading (e.g. pizza dough), deactivated yeast acts on the way the dough rolls out into a circle, by eliminating retraction and ovalization.
Lesaffre deactivated yeast with very strong reducing power
Under usual bread-making conditions, the glutathione in the yeast remains a captive of the yeast cells and so is unable to have any effect on the dough. Thanks to its biotech knowledge, Lesaffre’s Research & Development Department has been able to perfect a technique to release the power of glutathione. As a result, our deactivated yeast boasts the best performance on the market and offers excellent consistency. In turn, bakers have a natural and effective way to offset the issues associated with weak flours and to correct their doughs.
As a controlled ingredient, Lesaffre’s deactivated yeast can be incorporated into bread flours, mixes and premixes, and can be used in the formulation of bread improvers. It can be used directly in industrial bread-making and biscuit making lines, with its ability to meet the production requirements of high-speed lines, but can also be blended on a smaller scale into flours for craft bakers.