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Title: The impact of yeast fermentation on dough matrix properties
Authors: Rezaei, Mohammad Naser ×
Jayaram, Vinay
Verstrepen, Kevin
Courtin, Christophe #
Issue Date: 2016
Publisher: Blackwell Scientific Publ.
Series Title: Journal of the Science of Food and Agriculture vol:96 issue:11 pages:3741-3748
Abstract: 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.
ISSN: 0022-5142
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
Centre of Microbial and Plant Genetics
× corresponding author
# (joint) last author

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