Performance and viability of yeast (Saccharomyces cerevisiae) during baking: An integrative electrical resistance...

Baker's yeast (Saccharomyces cerevisiae) is well studied during fermentation, but its contribution during early baking remains poorly quantified. We used an Electric Resistance Oven (ERO) to minimize crust formation and to monitor dough expansion under controlled thermal profiles. Seventeen S. cerevisiae strains were screened using yeast performance indicators during proofing and baking. Under the Set Height approach, mean proofing speed correlated with oven spring (r = 0.75, p < 0.01), indicating continued CO₂-driven leavening after oven entry. Targeted metabolite profiling and flow-cytometry viability assays showed that yeast remained metabolically active until approximately 50-65 °C, with viability decreasing to ∼30% at 66 °C. These results demonstrate that yeast activity measurably contributes to oven spring in the initial baking stage and that strain-dependent thermotolerance should be considered when selecting yeasts for breadmaking.