title: The contribution of glutathione to the destabilizing effect of yeast on wheat dough.
abstract: Any factor which impairs the development of the gluten network affects the gas retention capacity and the overall baking performance. This study aimed to examine why rising yeast concentrations (Saccharomyces cerevisiae) decrease the dough elasticity in an asymptotic manner. Since in 27 commercial fresh and dry yeasts up to 81 mg glutathione (GSH) per 1g dry sample were found. Through the addition of reduced GSH in dough without yeast, the extent of dough weakening was analysed. Indeed rheological measurements confirmed that yeast-equivalent levels of GSH had a softening effect and during 3h fermentation the weakening coefficient increased from 0.3% to 20.4% in a Rheofermentometer. The present results indicate that free -SH compounds, as represented by GSH, considerably contribute to the softening of dough through dead yeast cells.
authors.affiliation: Technische Universität München, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, 85354 Freising, Germany.
authors.forename: C
authors.initials: C
authors.lastname: Verheyen
authors.affiliation: Technische Universität München, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, 85354 Freising, Germany.
authors.forename: A
authors.initials: A
authors.lastname: Albrecht
authors.affiliation: Technische Universität München, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, 85354 Freising, Germany.
authors.forename: J
authors.initials: J
authors.lastname: Herrmann
authors.affiliation: Technische Universität München, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, 85354 Freising, Germany.
authors.forename: M
authors.initials: M
authors.lastname: Strobl
authors.affiliation: Technische Universität München, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, 85354 Freising, Germany. Electronic address: mjekle@tum.de.
authors.forename: M
authors.initials: M
authors.lastname: Jekle
authors.affiliation: Technische Universität München, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, 85354 Freising, Germany.
authors.forename: T
authors.initials: T
authors.lastname: Becker
mesh_terms: D001939:Bread / Q000032:analysis*; D004548:Elasticity; D005285:Fermentation; D005978:Glutathione / Q000737:chemistry*; D005983:Glutens / Q000737:chemistry; D050296:Microbial Viability; D012441:Saccharomyces cerevisiae / Q000254:growth & development*; D014908:Triticum / Q000737:chemistry*
chemical_list: D005983:Glutens; D005978:Glutathione
keywords: Chemical leavening; Dough weakening; Oscillatory test; Rheofermentometer; Rheology; S. cerevisiae