Improving bread quality using co-cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08, and Pichia anomala JK04

Co-cultured Saccharomyces cerevisiae, Torulaspora delbrueckii JK08, and Pichia anomala JK04 were used as a leavening agent. The leavening ability, crumb structure, texture profile, crumb aroma, and sensory properties of bread were evaluated. The leavening ability of the co-cultures tested was lower than for S. cerevisiae alone. Leavening containing a co-cultures produced bread crust and crumb that were slightly yellow in colour and bright. Generally, co-cultured bread produced a larger diversity and higher abundance of volatile organic compounds. Superior colour properties, favorable aroma, and decent textural and structural features resulted in higher sensorial ratings for co-cultured bread. We suggest the use of co-culture as leavening agents for improved bread quality.