If I'm not mistaken, it will add a flavor to your bread so make sure you like what it will do, flavor-wise. If you are adding a liquid form, you will have to compensate on the other liquid in the recipe and same for the dry form-tho I don't think you add that much.
Top it with some vegemite or marmite for an additional nutritional boost, though it is usually an acquired taste.
I think Suas in "Advanced Breads and Pastry" discusses the use of de-activated yeasts in a bread improver formula. It helps to reduce protein structure, bringing about dough extensibility. So, great idea for nutrition, but I suspect there may be an impact on dough strength
Try it!
If I'm not mistaken, it will add a flavor to your bread so make sure you like what it will do, flavor-wise. If you are adding a liquid form, you will have to compensate on the other liquid in the recipe and same for the dry form-tho I don't think you add that much.
Top it with some vegemite or marmite for an additional nutritional boost, though it is usually an acquired taste.
Hi kamp,
I think Suas in "Advanced Breads and Pastry" discusses the use of de-activated yeasts in a bread improver formula. It helps to reduce protein structure, bringing about dough extensibility. So, great idea for nutrition, but I suspect there may be an impact on dough strength
BW
Andy