The impact of yeast fermentation on dough matrix properties
| Autor: | Mohammad Naser Rezaei, Kevin J. Verstrepen, Vinay B. Jayaram, Christophe M. Courtin |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
Starch Saccharomyces cerevisiae Wheat flour 01 natural sciences chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology Glycerol Food science chemistry.chemical_classification Farinograph Nutrition and Dietetics biology fungi food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Gluten Yeast chemistry Fermentation Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 96:3741-3748 |
| ISSN: | 0022-5142 |
| DOI: | 10.1002/jsfa.7562 |
| Popis: | BACKGROUND Most studies on dough properties are performed on yeastless dough to exclude the complicating, time-dependent effect of yeast. Baker's yeast, however, impacts dough matrix properties during fermentation, probably through the production of primary (CO2 and ethanol) and secondary (glycerol, acetic acid and succinic acid) metabolites. The aim of this study is to obtain a better understanding of the changes in yeasted dough behavior introduced by fermentation, by investigating the impact of yeast fermentation on Farinograph dough consistency, dough spread, Kieffer rig dough extensibility and gluten agglomeration behavior in a fermented dough-batter gluten starch separation system. RESULTS Results show that fermentation leads to a dough with less flow and lower extensibility that breaks more easily under stress and strain. The dough showed less elastic and more plastic deformation behavior. Gluten agglomerates were smaller for yeasted dough than for the unyeasted control. CONCLUSION These changes probably have to be attributed to metabolites generated during fermentation. Indeed, organic acids and also ethanol in concentrations produced by yeast were previously shown to have similar effects in yeastless dough. These findings imply the high importance of yeast fermentation metabolites on dough matrix properties in industrial bread production. © 2015 Society of Chemical Industry |
| Databáze: | OpenAIRE |
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