The effects of yeast metabolites on the rheological behaviour of the dough matrix in fermented wheat flour dough

Meerts, Mathieu; Cervera, Ana Ramirez; Struyf, Nore; Cardinaels, Ruth; Courtin, Christophe M.; Moldenaers, Paula

doi:10.1016/j.jcs.2018.06.006

Cited by 37 publications

(24 citation statements)

References 19 publications

(51 reference statements)

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“…Whereas the concentration of the other main yeast metabolites (ethanol, succinic acid, glycerol) was found to in-crease gradually over time (Jayaram et al, 2013), small amounts of glutathione may indeed be present in dough already at the beginning of fermentation, and may bring about a substantial softening of the dough matrix (Verheyen et al, 2015). However, no experimental evidence could be found that glutathione specifically targets the dough response at low frequencies (Meerts et al, 2018).…”

Section: The Time-dependent Rheology Of Fermenting Doughmentioning

confidence: 97%

“…A distinction has to be made, therefore, between on the one hand the effect of the CO 2 gas bubbles and on the other hand the impact of changes in the viscoelastic dough matrix due to fermentation. All in all, the impact of fermentation on the rheology of the dough matrix was found to be rather limited in degassed fermented dough (Meerts et al, 2018).…”

Section: Introductionmentioning

confidence: 92%

“…As the fermentation progresses, the differences in phase angle tend to become smaller again. Frequency sweeps conducted on dough that was fermented for 6 hours and from which the CO 2 gas bubbles had been removed by sheeting, also pointed out that the moduli of the dough matrix are lowered predominantly at low frequencies as a consequence of fermentation (Meerts et al, 2018). It thus seems that initially some metabolites (other than CO 2 ) released by yeast to the fermenting dough affect the viscoelasticity of the dough matrix, leading to a sudden drop in the dynamic moduli of the fermenting dough at low frequencies.…”

Section: The Time-dependent Rheology Of Fermenting Doughmentioning

confidence: 99%

“…Besides CO 2 , yeast produces many other metabolites, such as ethanol, succinic acid and glycerol (Jayaram et al, 2013(Jayaram et al, , 2014aAslankoohi et al, 2015). Whereas the expanding CO 2 gas cells substantially lower the dough density, the other metabolites additionally exert a (limited) softening effect on the dough matrix (Meerts et al, 2018), and may thus intensify the destabilising impact of the CO 2 gas bubbles. Finally, due to the increased dough acidity, proteolytic enzymes exhibit increased activity in fermenting dough, thereby reducing the elasticity of the dough matrix to an even greater extent (Verheyen et al, 2014).…”

Section: The Time-dependent Rheology Of Fermenting Doughmentioning

confidence: 99%

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The time-dependent rheology of fermenting wheat flour dough: effects of salt and sugar

et al. 2018

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Section: The Time-dependent Rheology Of Fermenting Doughmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 92%

Section: The Time-dependent Rheology Of Fermenting Doughmentioning

confidence: 99%

Section: The Time-dependent Rheology Of Fermenting Doughmentioning

confidence: 99%

See 2 more Smart Citations

The time-dependent rheology of fermenting wheat flour dough: effects of salt and sugar

et al. 2018

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“…During the fermentation step, CO 2 and many secondary metabolites are generated by yeast cells and released into the dough matrix phase due to common metabolic activity, or, in case of osmotic stress, to maintain the internal redox balance [ 7 ]. An often-underestimated effect is the impact of secondary metabolites on the rheological properties of the dough matrix, clearly determining the manufacturing properties and end product characteristics [ 7 , 8 , 9 , 10 , 11 , 12 , 13 ]. Thus, the aim of the current study is to characterise the rheological behaviour of the fermenting dough matrix for relevant deformation types and strain rates occurring during the breadmaking process.…”

Section: Introductionmentioning

confidence: 99%

The Self-Enforcing Starch–Gluten System—Strain–Dependent Effects of Yeast Metabolites on the Polymeric Matrix

Alpers

Tauscher²,

Steglich³

et al. 2020

Polymers

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The rheological behaviour of dough during the breadmaking process is strongly affected by the accumulation of yeast metabolites in the dough matrix. The impact of metabolites in yeasted dough-like concentrations on the rheology of dough has not been characterised yet for process-relevant deformation types and strain rates, nor has the effect of metabolites on strain hardening behaviour of dough been analysed. We used fundamental shear and elongational rheometry to study the impact of fermentation on the dough microstructure and functionality. Evaluating the influence of the main metabolites, the strongest impact was found for the presence of expanding gas cells due to the accumulation of the yeast metabolite CO2, which was shown to have a destabilising impact on the surrounding dough matrix. Throughout the fermentation process, the polymeric and entangled gluten microstructure was found to be degraded (−37.6% average vessel length, +37.5% end point rate). These microstructural changes were successfully linked to the changing rheological behaviour towards a highly mobile polymer system. An accelerated strain hardening behaviour (+32.5% SHI for yeasted dough) was promoted by the pre-extension of the gluten strands within the lamella around the gas cells. Further, a strain rate dependency was shown, as a lower strain hardening index was observed for slow extension processes. Fast extension seemed to influence the disruption of sterically interacting fragments, leading to entanglements and hindered extensibility.

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Effect of glucose levels on carbon flow rate, antioxidant status, and enzyme activity of yeast during fermentation

2022

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BACKGROUND:The physiological metabolism of yeast has a significant impact on the quality of fermentation products. The present study aimed to investigate yeast metabolism in response to a changing glucose content environment, especially in fermentation products, as well as the change of carbon flow rate, antioxidant status, and yeast enzyme activity. RESULTS: Yeast in a 0 g L −1 glucose level was subjected to carbon starvation stress, cell growth retardation and cell proliferation was significantly inadequate; in the logarithmic growth stage of yeast, at a 30 g L −1 glucose level, the carbon source mainly flowed to tricarboxylic acid cycle and pentose phosphate metabolism, cell division, proliferation, and increased cell growth. In later logarithmic growth period and stable period, carbon flowed into glycerol and trehalose metabolism, to cope with the environmental stress; yeast in 60 and 150 g L −1 glucose levels faced high glucose stress at the beginning, the content of reactive oxygen increased, malondialdehyde content increased, cell damage was reduced through the regulation of superoxide dismutase and catalase enzyme activities, and most of the carbon flowed into the metabolic pathway of ethanol, glycerol, and trehalose to cope with high glucose stress, the pentose phosphate pathway showed a large late influx, and NADPH also started to increase rapidly after 24 h. CONCLUSION: Yeast was stressed in a high-sugar environment and ensured the activity of yeast by preferentially increasing the metabolic intensity of trehalose, glycerol, and glycolytic metabolism, weakening tricarboxylic acid metabolism, and first weakening and then increasing pentose phosphate metabolism.

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The effects of yeast metabolites on the rheological behaviour of the dough matrix in fermented wheat flour dough

Cited by 37 publications

References 19 publications

The time-dependent rheology of fermenting wheat flour dough: effects of salt and sugar

The time-dependent rheology of fermenting wheat flour dough: effects of salt and sugar

The Self-Enforcing Starch–Gluten System—Strain–Dependent Effects of Yeast Metabolites on the Polymeric Matrix

Effect of glucose levels on carbon flow rate, antioxidant status, and enzyme activity of yeast during fermentation

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