Changes in Metabolite Profiles of Dough and Regulation of Metabolite Concentrations by Baker’s Yeast

Abstract

Characterization of newly isolated baker’s yeast is important for its commercial use. Metabolome analysis of dough not only provides insight into the function of baker’s yeast in dough, but is also used to characterize baker’s yeast that is isolated from nature. The metabolic profile of dough generates information that contributes to optimal dough fermentation and is useful for improving the dough fermentation process. The control of metabolite production in dough leads to the production of high value-added bread. As baker’s yeast consumes γ-aminobutyric acid (GABA) during dough fermentation, baker’s yeast that does not assimilate GABA is useful for the production of GABA-rich bread.