title: Engineering baker's yeast: room for improvement.
abstract: Bread making is one of the oldest food-manufacturing processes. However, it is only in the past few years that recombinant-DNA technology has led to dramatic changes in formulation, ingredients or processing conditions. New strains of baker's yeast that produce CO2 more rapidly, are more resistant to stress or produce proteins or metabolites that can modify bread flavour, dough rheology or shelf-life are now emerging.
authors.affiliation: Departamento de Biotechnolog a, Instituto de Agroqu mica y Tecnolog a de Alimentos, Consejo Superior de Investigaciones Cient ficas, PO Box 73, 46100 Burjassot, Valencia, Spain.
authors.forename: F
authors.initials: F
authors.lastname: Randez-Gil
authors.forename: P
authors.initials: P
authors.lastname: Sanz
authors.forename: J A
authors.initials: JA
authors.lastname: Prieto
mesh_terms: D002482:Cellulose / Q000378:metabolism; D004274:DNA, Recombinant; D005285:Fermentation; D006019:Glycolysis; D008320:Maltose / Q000378:metabolism; D008553:Melibiose / Q000378:metabolism; D015202:Protein Engineering; D012441:Saccharomyces cerevisiae / Q000235:genetics* / Q000378:metabolism; D013213:Starch / Q000378:metabolism
chemical_list: D004274:DNA, Recombinant; D008320:Maltose; D002482:Cellulose; D013213:Starch; D008553:Melibiose