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Saccharomyces cerevisiae SC-8303 Reduces Fructans in White Pan Bread While Preserving Baking Quality
Jaeyool Jang1, Eunju Lee1, Minju Seo1
1Division of Product Application, LOTTE R&D Center, Seoul, Republic of Korea.
Journal of Food Science
|July 28, 2026
Summary
Selecting specific yeast strains significantly reduces fructan content in bread, offering a practical solution for gastrointestinal comfort. This method maintains bread quality while lowering fermentable carbohydrates.
Area of Science:
- Food Science
- Microbiology
- Nutritional Science
Background:
- Wheat-based bakery products are common but can cause gastrointestinal issues due to high fructan content.
- Fructans are fermentable carbohydrates that trigger symptoms in sensitive individuals.
Purpose of the Study:
- To investigate yeast strain selection for reducing fructan in bread.
- To evaluate the impact on baking quality, composition, and volatile profiles.
Main Methods:
- Screened 17 Saccharomyces cerevisiae strains from nuruk for fructan-reducing and phytate-degrading activities.
- Produced white pan bread using a selected strain (SC-8303) and a commercial reference strain.
- Analyzed fructan content, baking quality, volatile profiles, amino acid composition, and in vitro protein digestibility.
Main Results:
- SC-8303 bread showed a 65% reduction in fructan content compared to reference bread.
- Baking quality, volatile profiles, and sensory measurements were comparable between breads.
- SC-8303 bread had increased levels of glutamine, glycine, glutamic acid, lysine, and improved in vitro protein digestibility.
Conclusions:
- Yeast strain selection is a viable strategy to produce low-fructan bread without compromising quality.
- This approach can be integrated into commercial bread-making for consumers with fructan sensitivities.
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