Spray-Dried Microencapsulation of Endophytic Yeast Using Maltodextrin–Whey Protein to Enhance Dough Fermentation and Bread Quality

The bread industry in Indonesia continues to grow, with annual revenue increasing by over 10%; however, dependence on imported commercial baker’s yeast remains high. Local endophytic yeasts such as Saccharomyces cerevisiae YIS-3 (isolated from Pondoh snake fruit), Candida tropicalis NJM-2 (isolated from papaya), and Hanseniaspora opuntiae NHO-1 (isolated from sweet orange) offer potential sustainable alternatives, but their application is limited by drying stress, low stability, and reduced viability during storage. This study aimed to enhance the performance of endophytic yeasts as dough leavening agents through maltodextrin (MD)–whey protein (WP) microencapsulation via spray drying. Three MD:WP ratios (1:1, 1:3, and 1:5) were evaluated alongside a non-encapsulated control (0:0). Evaluated parameters included cell viability, moisture content of microencapsulated powders, dough leavening capacity, and bread sensory quality. Encapsulating-agent formulations significantly improved yeast viability compared with the non-encapsulated control, with the 1:3 ratio producing the highest viability within each yeast species. The best formulation achieved 7–11% moisture content and enhanced dough volume. Additionally, bread made with the 1:3 ratio in all three yeast species showed sensory scores that were numerically similar to those of commercial baker’s yeast.