title: The impact of yeast fermentation on dough matrix properties.
abstract: BACKGROUND
  Most studies on dough properties are performed on yeastless dough to exclude the complicating, time-dependent effect of yeast. Baker's yeast, however, impacts dough matrix properties during fermentation, probably through the production of primary (CO2 and ethanol) and secondary (glycerol, acetic acid and succinic acid) metabolites. The aim of this study is to obtain a better understanding of the changes in yeasted dough behavior introduced by fermentation, by investigating the impact of yeast fermentation on Farinograph dough consistency, dough spread, Kieffer rig dough extensibility and gluten agglomeration behavior in a fermented dough-batter gluten starch separation system.
  
  
  RESULTS
  Results show that fermentation leads to a dough with less flow and lower extensibility that breaks more easily under stress and strain. The dough showed less elastic and more plastic deformation behavior. Gluten agglomerates were smaller for yeasted dough than for the unyeasted control.
  
  
  CONCLUSIONS
  These changes probably have to be attributed to metabolites generated during fermentation. Indeed, organic acids and also ethanol in concentrations produced by yeast were previously shown to have similar effects in yeastless dough. These findings imply the high importance of yeast fermentation metabolites on dough matrix properties in industrial bread production. © 2015 Society of Chemical Industry.
authors.affiliation: Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Heverlee, Belgium.
authors.forename: Mohammad N
authors.initials: MN
authors.lastname: Rezaei
authors.affiliation: Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Heverlee, Belgium.
authors.forename: Vinay B
authors.initials: VB
authors.lastname: Jayaram
authors.affiliation: VIB Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, KU Leuven, Bio-Incubator, Gaston Geenslaan 1, B-3001, Heverlee, 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, B-3001, Heverlee, Belgium.
authors.forename: Christophe M
authors.initials: CM
authors.lastname: Courtin
mesh_terms: D001939:Bread; D002245:Carbon Dioxide / Q000378:metabolism; D002523:Edible Grain / Q000378:metabolism*; D004548:Elasticity; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D005433:Flour / Q000032:analysis*; D005983:Glutens / Q000378:metabolism; D005990:Glycerol / Q000378:metabolism; D006801:Humans; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D019802:Succinic Acid / Q000378:metabolism; D014908:Triticum; D014783:Viscosity
chemical_list: D002245:Carbon Dioxide; D000431:Ethanol; D005983:Glutens; D019802:Succinic Acid; D005990:Glycerol
keywords: Farinograph; Kieffer rig; Saccharomyces cerevisiae; dough fermentation; gluten agglomeration; spread test; yeast metabolites