Simultaneous accumulation of proline and trehalose in industrial baker's yeast enhances fermentation ability in frozen dough

Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

“…However, after 14 days storage, a trehalose concentration of 400 ppm gave higher CD 2 production than 0 and 800 ppm of trehalose. The results of this research are consistent with the results reported by Giannou & Tzia (2007) and Sasano et al (2012).…”

Hydrocolloids and Cryoprotectant used in Frozen Dough and Effect of Freezing on Yeast Survival and Dough Structure: A Review

“…In bread making, baker's yeast (mostly strains of Saccharomyces cerevisiae) is exposed to many bakingassociated stresses such asfreeze-thaw, air-drying, and high-sucrose concentrations (Yu Sasano et al, 2012).However, freezing and the subsequent thawing treatments cause severe injury to yeast cells and lower the leavening ability. For this reason, baker's yeast strains that are tolerant to freezing stress are highly desirable.…”

“…Intracellular levels of trehalose arecontrolled by metabolic balance between its synthesis and degradation.The neutral trehalase Nth1 is one of the degradation enzymes. It was reported that the disruption of the NTH1 gene increased the intracellular trehalose level and conferred freeze tolerance on commercial baker's yeast (Yu Sasano et al, 2012).…”

“…In response to osmotic stress, proline is accumulated in many plant andbacterial cells as an osmoprotectant (Verbruggenet al, 2008;Yu Sasano et al, 2012). Under various stresses,yeast cells induce glycerol or trehalose synthesis, but the intracellularproline level is not increased under various stress conditions (Yu Sasano et al, 2012).…”

“…Frozen dough baking technology has recently been used because it improves the labor conditions in the bakery industry and enables consumers to purchase fresh bread (Yu Sasano 2012). The bakery industry has increasingly exploited the applications of freezing technology and there are numerous papers on the storage of frozen doughs and the influence of such processes on the quality of the final product.…”