Researchers investigated using Kluyveromyces lactis as a baker's yeast for making different types of bread. They compared bread made with this yeast to bread made with commercial yeast. The type of yeast and dough ingredients affected the bread's pH, volume, texture, and color. Commercial yeast performed better in plain bread, but K. lactis bread improved with added ingredients like whey and lactose. Overall, the study showed that K. lactis can be a good option for making tasty and nutritious bread with the right ingredients.