yeast dough

Yeast dough poses a specific risk for people with histamine intolerance because, while baker’s yeast itself has been rated a 0 by SIGHI—meaning it is well tolerated provided strict hygiene standards are followed during production—the situation is different in the baked goods themselves. During the fermentation process, yeast produces histamine, and its final concentration in the dough increases with the duration of proofing and the type of yeast used. SIGHI therefore explicitly warns that yeast in baked goods—especially when the proofing time is long—is not well tolerated and, moreover, contains high levels of glutamates, which can irritate sensitive individuals. For this reason, it is recommended to significantly limit the consumption of leavened products and, as a safer alternative, to choose unleavened doughs or those leavened with baking soda or cream of tartar.