Conventional bread making with a mixture of the yeast <i>Hanseniaspora vineae</i> and the baker's yeast <i>Saccharomyces cerevisiae</i> for improved quality

The yeast strain Hanseniaspora vineae TW15 derived from local wine grapes lacks sucrose fermentation ability, confers palatable aroma and taste in breads made dough with monosaccharides added instead of sucrose. In this study, was applied along the baking Saccharomyces cerevisiae to conventional containing liquid ability elevated increasing ratio S. cerevisiae, which synthesizes external invertase. then inoculated H. two strains were grown on When mixed cells used for formula comprising sucrose, baked showed a distinct acceptable quality similar those using alone. Thus, can be bread making method culture strain.