Nutritive value and baking properties of bread supplemented with candida utilis

The enrichment of bread with the yeast Candida utilis, at 1, 2, 3, 6 and 10% cultivated on sugar beet molasses, was studied. The physical characteristics, chemical composition and biological quality of the protein were determined in every case. The results showed that the farinograph valorimeter value and the physical dough characteristics were adversely affected by the addition of C. utilis. The loaf volume decreased noticeably at levels of fortification higher than 1%. The colour became increasingly darker with every rise in supplementation level. Chemical analyses of bread showed that addition of C. utilis increased the concentration of crude protein from 14.4% in the control bread to 21.3% in the 10% enriched bread. The biological study in rats showed that p.e.r. progressively increased from 0.84 for the control bread to 1.74 for the highest level of supplementation (P < 0.001). Supplementation of bread with C. utilis can make an important contribution to meeting the daily protein requirements in those countries where this food constitutes a significant part of the diet.