ArticleJournal of food science2026
Saccharomyces cerevisiae SC-8303 Reduces Fructans in White Pan Bread While Preserving Baking Quality.
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Wheat-based bakery products are widely consumed; however, they cause gastrointestinal symptoms in some individuals, primarily attributed to fructans and fermentable carbohydrates that are abundant in wheat. This study investigated a yeast strain selection strategy to reduce fructan content during bread making and evaluated its effects on baking quality, compositional characteristics, and volatile profiles. Seventeen Saccharomyces cerevisiae strains isolated from nuruk, a traditional Korean fermentation starter, were screened for fructan-reducing and phytate-degrading activities using a dough fermentation model. Furthermore, the selected strain SC-8303 was used for white pan bread production along with a commercial reference strain under identical processing conditions. SC-8303 bread exhibited a significantly lower fructan content (0.13 ± 0.05 g/100 g DW) than the reference strain bread (0.37 ± 0.03 g/100 g DW), corresponding to an approximate 65% reduction, whereas key baking quality parameters, volatile profiles, and instrumental sensory measurements remained comparable between the two breads. SC-8303 bread also exhibited selective increases in glutamine, glycine, glutamic acid, and lysine and in vitro protein digestibility (34.2 ± 3.4%) than in SC-RS bread (27.6 ± 1.7%). These findings provide empirical support for yeast strain selection as a practical strategy for producing bread with reduced fructan content without adversely affecting product quality under standard bread-making conditions. PRACTICAL APPLICATIONS: Fructan, a fermentable carbohydrate found in wheat, is a recognized trigger of gastrointestinal symptoms in sensitive individuals. Yeast strain selection based on fructan-reducing activity can be directly integrated into conventional commercial bread-making processes without requiring changes to existing formulations or equipment. This approach provides bakery manufacturers with a practical tool for developing low-fructan bread products targeting consumers with fructan-related dietary needs.
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