Unconventional Yeast in the Bakery Industry: A Review

The shift toward future-forward foods begins with subtle yet innovative alternatives—yeast among them, playing a surprising role in this transformation. Traditionally, Saccharomyces cerevisiae has dominated the bakery industry due to its reliable fermentation and predictable performance. However, rising demand for artisanal, nutritious, and eco-friendly baked goods has sparked interest in unconventional yeast species. This review highlights the potential of alternative yeasts such as Torulaspora delbrueckii, Candida milleri, Pichia anomala, and Yarrowia lipolytica to enhance bakery processes. These species possess distinctive metabolic traits, enabling the formation of complex aroma and flavour compounds—like esters, higher alcohols, and organic acids—that enrich bread’s taste and texture. Moreover, some strains offer nutritional benefits by synthesizing essential micronutrients, breaking down anti-nutritional phytates, and improving mineral and vitamin bioavailability. Their robustness under stress conditions, such as high sugar, salt, or temperature, and their ability to ferment diverse substrates further support their industrial appeal. Still, challenges persist: unconventional yeasts often exhibit weaker leavening capacity, greater sensitivity to processing, and loss of volatiles during baking. Even so, hybrid fermentations that blend conventional and unconventional yeasts show promise in enhancing both dough performance and end-product quality. Overall, the integration of these alternative yeasts represents a forward-looking approach in bakery, aligning with consumer preferences for health-conscious and sustainable options while offering opportunities for innovation and product differentiation.