Influence of yeast extract enrichment on fermentative activity of Saccharomyces cerevisiae and technological properties of spelt bread

Considerable interest in the consumption of bread from ancient spelt wheat with superior nutritional properties, easy digestibility and pleasant taste aroma, has arisen recently. Yeast extract (YE) is nowadays frequently used as a natural flavor enhancer for improving organoleptic properties such meaty, cheesy savory attributes different food products. YE product baker?s yeast industry high richness containing amino acids, peptides, nucleotides, vitamins minerals. In this work, effect YE, table salt white sugar content on fermentative activity technological was investigated by response surface methodology (RSM) aiming to define optimal conditions obtaining new functional product. The addition slightly decreased activity, while CO2 retention dough found depend more its chemical composition. (up 5%) increase volume decrease firmness prepared up 5%, opposite established higher content. Maximal elasticity obtained 1.57%, 2.01% 7.15%.