From September 23 to 25, 2025, the global scientific community involved in the cereal chain will gather in Vienna to discuss the latest knowledge on cereals and cereal-based products such as bread, with a particular focus on healthy nutrition.
The yeast’s key role in oven spring
Dr. Maude Dufour will present a study entitled “Quantification yeast functionality during baking: a multi-method approach to measure oven spring.”
Bread volume is one of the most important quality parameters for consumers and industrial bakers, and much of this volume is determined by yeast activity during fermentation and the early stages of baking, a phenomenon known as “oven-spring”. The BR&I team explored three methods to accurately quantify the dimensional and rheological changes of the dough during baking. In parallel, yeast metabolites produced in dough were evaluated by HPLC, and the end products were characterized (bread specific volume, crumb structure and texture).
The team was thus able to evaluate and compare the functionality of eleven yeast strains during this critical phase. “By integrating these complementary – empirical and fundamental – methodologies, we are paving the way for better predictions of yeast performance during baking, and therefore on the quality of the end product,” emphasizes Maude Dufour.
Unveiling secondary yeast metabolites and their influence on dough rheology. In a second contribution, Dr. Mohammad Rezaei will present his research on the “Critical evaluation of yeast secondary metabolites and their importance in dough rheological behavior”.
While ethanol and carbon dioxide are well-known products of yeast fermentation, yeast also produces a wide range of secondary metabolites that can influence dough properties. The BR&I team compared different analytical methods, including cation exchange HPLC, ion chromatography, and enzymatic assays, to more accurately quantify these metabolites in fermented dough.
“Our work not only revealed the advantages and limitations of these methods, but also detected metabolites such as fumaric, citric, and malic acids, which had been overlooked until now“, explains Dr. Mohammad Rezaei.
Beyond their identification, the study examined how these metabolites, even at low concentrations, contribute to dough rheology. Using empirical and fundamental rheological methods, the researchers showed how the set of yeast metabolites to shape dough behavior. These findings open up new perspectives for better understanding the multiple contributions of yeast to dough quality and texture.
Contributing to global scientific dialogue
By presenting their work at ICC 2025, Lesaffre scientists are not only advancing scientific knowledge, but also strengthening the dialogue between academia and industry. These studies underscore Lesaffre’s commitment to leveraging cutting-edge research to drive innovation in baking, fermentation, and beyond.