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

Meerts, Mathieu; Vaes, Dries; Botteldoorn, Stefaan; Courtin, Christophe M.; Cardinaels, Ruth; Moldenaers, Paula

doi:10.1007/s00397-018-1113-9

Cited by 12 publications

(10 citation statements)

References 36 publications

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“…As it can be seen in Fig 1 , the initial behavior of both dough samples differs in the absolute value of |G*|, as |G*| of non-yeasted standard wheat dough is higher compared to yeasted wheat dough. This drop in |G*| for yeasted doughs has been observed previously and was related to the entrapped gas cells [ 18 , 25 – 27 ]. Besides CO 2 , previous work of the authors has shown that secondary yeast metabolites like ethanol or succinic acid only have a minor impact on the rheological behavior of the dough matrix under a small amplitude oscillatory strain [ 10 ].…”

Section: Resultssupporting

confidence: 78%

“…In this way, extensional techniques, such as lubricated squeezing flow, capillary breakup elongational rheometry, filament stretching rheometry, sentmanat extension rheometry or hyperbolic contraction flow can principally be applied [9,11,[14][15][16][17]. Especially in order to access gluten (or zein) functionality, these techniques are state-of-the-art [7,10,[17][18][19].…”

Section: Introductionmentioning

confidence: 99%

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Strain-dependent assessment of dough’s polymer structure and functionality during the baking process

Alpers

Becker²,

Jekle³

2023

PLoS ONE

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During the baking process, the functionality of the heterogeneous dough matrix changes as the composing polymers experience conformational transition processes. The thermally induced structural changes affect the involvement and functionality of the polymers in the dough matrix. With the main hypothesis being that different types and magnitudes of strain exerted during the measurement would provide information on different structural levels and interactions, SAOS rheology in multiwave mode and large deformation extensional rheometry were applied to two microstructurally different systems. The functionality of the two systems, a highly connected standard wheat dough (φ ≈ 1.1) and an aerated, yeasted wheat dough (φ ≈ 2.3), depicting limited connectivity and strength of interactions, was accessed under different deformations and types of strains. Applying SAOS rheology, starch functionality prevailed on the behavior of the dough matrix. In contrast, gluten functionality prevailed the large deformation behavior. Using an inline fermentation and baking LSF technique, the heat-induced gluten polymerization was shown to increase strain hardening behavior above 70°C. In the aerated system, the strain hardening effect became already evident under small deformation testing, as the expansion of gas cells caused a pre-expansion of the gluten strands. The expanded dough matrix of yeasted dough was further shown to be substantially subjected to degradation once the network reached beyond its maximal gas holding capacity. Using this approach, the combined impact of yeast fermentation and thermal treatment on the strain hardening behavior of wheat dough was revealed for the first time by LSF. Furthermore, the rheological properties were successfully linked to oven rise behavior: a decreasing connectivity combined with the initiation of strain hardening by fast extension processes occurring in the yeasted dough matrix during the final baking phase was linked to limited oven rise functionality prematurely around 60°C.

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Section: Resultssupporting

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Strain-dependent assessment of dough’s polymer structure and functionality during the baking process

Alpers

Becker²,

Jekle³

2023

PLoS ONE

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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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“…CO 2 , ethanol and glycerol are the main metabolites of yeast during dough fermentation (Jayaram et al ., 2013; Rezaei et al ., 2014). The softening of dough depends on glycerin content, and the gluten network structure was affected by ethanol, so dough's extensibility and ductility reduced (Mathieu, Dries, et al ., 2018; Mathieu, Ramirez, et al ., 2018). Surprisingly, the increasing ethanol content during fermentation reduced the extensibility of the dough, making it stiffer and tougher (Jayaram et al ., 2014).…”

Section: Resultsmentioning

confidence: 99%

Effect of sucrose levels on dynamic rheology properties of dough during fermentation process

Xie

Yanan

Xing

2023

Int J of Food Sci Tech

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The effect of sucrose levels on the rheo-fermentation properties of dough were studied. Compared with control group, dough forming time and dough strength were enhanced in the sucrose dough, and the water absorption and development time were significantly reduced. Dough with 10% sucrose had the highest resistance, and 4% and 10% sucrose increased the toughness of the dough. 2% sucrose dough had the better leavening ability. There was lower strong bound water dough and higher weakly bound water in 2% sucrose dough compared with the other sucrose dough. With increasing sucrose levels, the content of free water in dough increased significantly. There was no growth of yeast in the sugar-free medium (0%), 2% sucrose was much more suitable for yeast growth, while 6% and 10% sucrose levels inhibited yeast growth. Compared with 2% sucrose group, yeast produced more glycerol content and ethanol content in 6% and 10% sucrose medium. In conclusion, 2% sucrose dough had a better and smoother development fermentability, and a better yeast growth, sucrose levels affected the rheological properties of dough by affecting the migration and distribution of water, growth and metabolites of yeast.

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

Cited by 12 publications

References 36 publications

Strain-dependent assessment of dough’s polymer structure and functionality during the baking process

Strain-dependent assessment of dough’s polymer structure and functionality during the baking process

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

Effect of sucrose levels on dynamic rheology properties of dough during fermentation process

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