Abstract:
Bread-making industry occupies an important place in the food sector. This industry is in full
process of expansion and automation for obtaining good quality and cost-efficient products.
Hybridization in yeast gives rise to offspring carrying an admixture of both parental genotypes
which display unique traits that may drive adaptation to changing environments. This study
aimed to evaluate the fermentation performance of hybrid yeast cells under sucrose stress, as
well as, to elucidate the role of fermentation time in decreasing the weight of fermented bread
dough. Two hybrids originated from two hybridizations between three diverged strains of
Saccharomyces cerevisiae were used in this study. Hybrids were characterized concerning the
parental strains in a wort fermentation of bread wheat containing four sucrose concentrations.
Hybrid genotypes have apparent hybrid vigor for reducing the weight of fermented bread dough
over time than their parents. This indicated faster fermentation and producing higher quantities
of CO2 leading to a decrease in the weight of fermented bread dough under sucrose stress up to 6
g /325 g wheat flour. Results apparent a strong positive correlation in the association between the
decrease in fermented bread dough weight and fermentation time. Both variables vary in the
same direction because they are dependent on each other. Results suggest that hybrid yeast
genotypes are suitable for bread bread-making industry because of their unique properties in
fermentation ability and producing high carbon dioxide leading the weight of fermentation bread
dough to decrease over time.
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