A healthy and satisfying bread without yeast may not be for everyone, according to new research.
A team of scientists have found that bread without breadcrumbs actually tastes better than a loaf with the same crust, which could lead to healthier eating habits.
The research, published in the Proceedings of the National Academy of Sciences, looked at a sample of breads and found that when the crust was the same as bread with yeast, the bread was more likely to have a higher level of flavour and less moisture.
“The crust has an effect on how much flavour and moisture we have in the bread, which can lead to more flavour and fewer calories,” says senior author Jana R. Deen, of the Department of Food Science at Rutgers University in New Jersey.
“When you have yeast in the dough, it’s more of a natural product of the fermentation process.”
Deen and her colleagues tasted some breads made from yeast-free bread and compared them to breads with yeast in them.
The results, which were based on the breads that they analysed, showed that the bread made from the yeast was significantly less sticky, and less dry than the same bread made with yeast.
However, bread made without yeast did not appear to have the same effect on the flavour.
In fact, when the bread and yeast were mixed together, the yeast-containing bread produced a more sour-tasting flavour than bread made using yeast.
“This is interesting,” Deen says.
The researchers say that their results suggest that the more complex the dough and the more water the bread has, the less likely it is that yeast will contribute to the flavour of the bread. “
It’s not just that yeast is better at creating the right structure, it also plays a big role in the final flavour and texture of bread.”
The researchers say that their results suggest that the more complex the dough and the more water the bread has, the less likely it is that yeast will contribute to the flavour of the bread.
However they say the results also suggest that yeast can play a role in some foods that don’t contain yeast, such as fruit and nuts.
The researchers hope to carry out further research to find out how yeast affects the flavour and the texture of other foods.
Previous research has found that fruit and vegetables with a high amount of yeast are more digestible, meaning they have a better chance of absorbing nutrients.
Deon hopes her study will help other researchers understand the role of yeast in food, which is often under-appreciated.
“People don’t realise how much they are actually making when they’re cooking,” she says.
The team’s next step is to determine how much yeast is needed to make a loaf of bread that tastes good to consumers.
Deena hopes that the findings can be used to improve the nutritional value of bread and make it more affordable for people to eat.
“What we’re looking for in a recipe is how many ingredients we need and how many people need to eat it, not what flavour the bread is made of,” she adds.
“If the food is better than the yeast, we’ll know that’s what we’re cooking, and it’ll be a better recipe.”
This article appeared in print under the headline “A vegan bread without crust”