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Yeast-Based Bio-Valorization of Whey for Sustainable and Functional Bread Development: A Step Toward Next-Generation Food Products
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DOI：10.1111/1750-3841.71264.png)
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Abstract
En 中文
Two indigenous strains of Saccharomyces cerevisiae (GP4 and 11815), isolated from traditional fermented products of the Northwestern Himalayas, together with a lactose-utilizing yeast, Kluyveromyces marxianus (MH6), and two commercial S. cerevisiae (dry and compressed), were comparatively evaluated for their suitability in producing sustainable whey-based bread. All yeast strains were assessed for critical baking-relevant characteristics, including growth kinetics, acid tolerance, maltose utilization, invertase activity, and latency period, along with quality parameters such as texture profile and color. K. marxianus (MH6) was identified as the most effective strain for whey fermentation due to its lactose-utilizing capability, S. cerevisiae (GP4) was selected for dough fermentation owing to its better baking traits, maltose metabolism, and favorable bread quality attributes. Based on the biochemical profiling (3.3 °Brix, 8.4% total sugars, 2.9% reducing sugars, 0.21% soluble protein, pH 5.5) during fermentation, 22 h at 28°C was standardized as the working fermentation time and temperature for whey fermentation. From the standpoint of physicochemical profiling and nutritional composition, bread prepared using S. cerevisiae (GP4) and fermented whey demonstrated the highest overall quality. In addition, processing parameters for fermented whey–based bread production were standardized to a yeast inoculum level of 4% (w/w); a primary proofing time of 1.5 h for commercial yeasts and 2.5 for GP4; a secondary proofing period of 30 min; a baking temperature of 200°C; and a baking time of 25 min. Breads formulated with fermented whey and GP4 yeast exhibited a shelf life of up to 4 days under ambient storage conditions.
Keywords:
functional food
Kluyveromyces marxianus
Saccharomyces cerevisiae
sustainable
whey bread
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