Effect of different yeasts on sugar-free bread quality and flavor components

The texture and flavor substances of sugar-free bread made by high-sugar instant dry yeast, low-sugar instant dry yeast and natural yeast was studied in this paper.The results showed that elasticity, hardness, chewiness, elasticity, adhesiveness and recovery of sugar-free bread made by low-sugar instant dry yeast was obviously superior to the others. The total kinds of flavor substances of sugar-free bread produced by high-sugar instant dry yeast, low-sugar instant dry yeast and natural yeast were 29, 63 and 36, respectively.These results indicated that the low-sugar instant dry yeast was more suitable for making sugar-free bread.