title: Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties.
abstract: Succinic acid (SA) was recently shown to be the major pH determining metabolite produced by yeast during straight-dough fermentation (Jayaram et al., 2013), reaching levels as high as 1.6 mmol/100 g of flour. Here, the impact of such levels of SA (0.8, 1.6 and 2.4 mmol/100 g flour) on yeastless dough properties was investigated. SA decreased the development time and stability of dough significantly. Uniaxial extension tests showed a consistent decrease in dough extensibility upon increasing SA addition. Upon biaxial extension in the presence of 2.4 mmol SA/100 g flour, a dough extensibility decrease of 47-65% and a dough strength increase of 25-40% were seen. While the SA solvent retention capacity of flour increased with increasing SA concentration in the solvent, gluten agglomeration decreased with gluten yield reductions of over 50%. The results suggest that SA leads to swelling and unfolding of gluten proteins, thereby increasing their interaction potential and dough strength, but simultaneously increasing intermolecular electrostatic repulsive forces. These phenomena lead to the reported changes in dough properties. Together, our results establish SA as an important yeast metabolite for dough rheology.
authors.affiliation: Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven, Kasteelpark Arenberg 20 - Box 2463, B-3001 Leuven, Belgium.
authors.forename: Vinay B
authors.initials: VB
authors.lastname: Jayaram
authors.affiliation: Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven, Kasteelpark Arenberg 20 - Box 2463, B-3001 Leuven, Belgium.
authors.forename: Sven
authors.initials: S
authors.lastname: Cuyvers
authors.affiliation: VIB Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, KU Leuven, Bio-Incubator, Gaston Geenslaan 1, B-3001 Leuven, Belgium.
authors.forename: Kevin J
authors.initials: KJ
authors.lastname: Verstrepen
authors.affiliation: Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven, Kasteelpark Arenberg 20 - Box 2463, B-3001 Leuven, Belgium.
authors.forename: Jan A
authors.initials: JA
authors.lastname: Delcour
authors.affiliation: Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven, Kasteelpark Arenberg 20 - Box 2463, B-3001 Leuven, Belgium. Electronic address: christophe.courtin@biw.kuleuven.be.
authors.forename: Christophe M
authors.initials: CM
authors.lastname: Courtin
mesh_terms: D001939:Bread / Q000032:analysis*; D005285:Fermentation; D005433:Flour; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D019802:Succinic Acid / Q000378:metabolism*; D014908:Triticum / Q000737:chemistry*
chemical_list: D019802:Succinic Acid
keywords: Alveograph; Fermenting dough; GPAI; GPR; GY; Gluten starch separation; Kieffer rig dough extensibility; L; P; RP-HPLC; SA; SRC; Succinic acid; W; Yeast; dough deformation energy; dough elasticity; dough extensibility; gluten protein agglomeration index; gluten protein recovery; gluten yield; reversed phase high-performance liquid chromatography; solvent retention capacity; succinic acid