Proprietary bakers yeast cuts asparagine to limit acrylamide formation

by Baking & Snack staff
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Dough made with Acryleast, a proprietary yeast from Phyterra Yeast, a division of Functional Technologies Corp., was reported to show a 99% reduction in asparagine, the main precursor to acrylamide, after three hours, compared with an 18.5% reduction in control dough made with standard bakers yeast. The yeast is still undergoing testing, research and trial stages, but the company is discussing commercialization with interested parties.

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