Journal
FOOD CHEMISTRY
Volume 136, Issue 2, Pages 301-308Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.08.039
Keywords
Yeast; Fermenting dough; Succinic acid; Rheofermentometer; Ion-exclusion chromatography
Funding
- Erasmus Mundus External Cooperation Window Lot 15 India program under European Commission
- Research Fund KU Leuven
- Fonds voor Wetenschappelijk Onderzoek - Vlaanderen (FWO, Brussels, Belgium) [G.0544.10N]
- ERC
- VIB
- EMBO YIP program
- KU Leuven
- FWO
- IWT
- AB InBev Baillet-Latour foundation
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Fermenting yeast does not merely cause dough leavening, but also contributes to the bread aroma and might alter dough rheology. Here, the yeast carbon metabolism was mapped during bread straight-dough fermentation. The concentration of most metabolites changed quasi linearly as a function of fermentation time. Ethanol and carbon dioxide concentrations reached up to 60 mmol/100 g flour. Interestingly, high levels of glycerol (up to 10 mmol/100 g flour) and succinic acid (up to 1.6 mmol/100 g flour) were produced during dough fermentation. Further tests showed that, contrary to current belief, the pH decrease in fermenting dough is primarily caused by the production of succinic acid by the yeast instead of carbon dioxide dissolution or bacterial organic acids. Together, our results provide a comprehensive overview of metabolite production during dough fermentation and yield insight into the importance of some of these metabolites for dough properties. (C) 2012 Elsevier Ltd. All rights reserved.
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