Proprietary bakers yeast cuts asparagine to limit acrylamide formation
October 9, 2010
Baking & Snack staff
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.
Phone (604) 648-2200; Web www.functionaltechcorp.com