What is the impact of yeast in bread?

Beyond its leavening effect, yeast naturally produces aromatic compounds and flavour precursors from the ingredients used in bread. Whether for bread, wine or beer, yeast plays a role in the final taste and aroma of end products. For bread, taste and aroma are influenced by the ingredients, process and yeast fermentation. Yeast is strongly responsible for the characteristic flavour of bread and other yeast-leavened products. Important substrates of yeast’s metabolic function in dough are sugars and amino acids, and the longer the fermentation, the richer the flavour.