Sensory analysis and leavening ability of non-conventional yeasts compared to commercial bakery control yeast.
(A) Triangle tests with a 20-person consumer panel show that out of six bread samples produced with different yeasts, two samples (fermented with Torulaspora delbrueckii Y273 and S. bayanus Y156) yielded bread that was recognized as being significantly (** = p < 0.01) different by the sensory panel members when compared to bread produced with the control commercial bakery strain. The difference in smell was more pronounced than the difference in taste. Bar graphs represent the percentage (± 95% confidence limits) of participants that correctly identified the odd sample in a triangle test and noticed the difference between the sample and the control. Significance levels were calculated using binomial tests based on the deviation from the 33% of correct identifications as expected by chance. (B) Fermentation with Y156 results in a slightly smaller loaf of bread compared to the control while the volume of the bread fermented by Y273 is comparable to that of the control.