Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 61, Issue 6, Pages 1397-1404Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf3050846
Keywords
Fructans; wheat; yeast; Saccharomyces cerevisiae; bread making
Funding
- Research Fund KU Leuven
- Fonds voor Wetenschappelijk Onderzoek-Vlaanderen (FIN, Brussels, Belgium)
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The degradation of endogenous wheat grain fructans, oligosaccharides with possible health-promoting potential, during wheat whole meal bread making was investigated, and several strategies to prevent their degradation were evaluated. Up to 78.4 +/- 5.2% of the fructans initially present in wheat whole meal were degraded during bread making by the action of yeast (Saccharomyces cerevisiae) invertase. The addition of sucrose to dough delayed fructan degradation but had no effect on final fructan concentrations. However, yeast growth conditions and yeast genotype did have a clear impact. A 3-fold reduction of fructan degradation could be achieved when the commercial bread yeast strain was replaced by yeast strains with lower sucrose degradation activity. Finally, fructan degradation during bread making could be prevented completely by the use of a yeast strain lacking invertase. These results show that the nutritional profile of bread can be enhanced through appropriate yeast technology.
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