title: Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations.
abstract: It is generally believed that maltose drives yeast-mediated bread dough fermentation. The relative importance of fructose and glucose, released from wheat fructan and sucrose by invertase, compared to maltose is, however, not documented. This is surprising given the preference of yeast for glucose and fructose over maltose. This study revealed that, after 2h fermentation of wheat flour dough, about 44% of the sugars consumed were generated by invertase-mediated degradation of fructan, raffinose and sucrose. The other 56% were generated by amylases. In whole meal dough, 70% of the sugars consumed were released by invertase activity. Invertase-mediated sugar release seems to be crucial during the first hour of fermentation, while amylase-mediated sugar release was predominant in the later stages of fermentation, which explains why higher amylolytic activity prolonged the productive fermentation time only. These results illustrate the importance of wheat fructan and sucrose content and their degradation for dough fermentations.
authors.affiliation: Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium; VIB Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, KU Leuven, Bio-Incubator, Gaston Geenslaan 1, B-3001 Leuven, Belgium.
authors.forename: Nore
authors.initials: N
authors.lastname: Struyf
authors.affiliation: Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
authors.forename: Jitka
authors.initials: J
authors.lastname: Laurent
authors.affiliation: Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
authors.forename: Bianca
authors.initials: B
authors.lastname: Lefevere
authors.affiliation: Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
authors.forename: Joran
authors.initials: J
authors.lastname: Verspreet
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, B-3001 Leuven, Belgium. Electronic address: christophe.courtin@kuleuven.be.
authors.forename: Christophe M
authors.initials: CM
authors.lastname: Courtin
mesh_terms: D000681:Amylases / Q000032:analysis / Q000378:metabolism; D001939:Bread / Q000032:analysis*; D005285:Fermentation; D005433:Flour / Q000032:analysis*; D005630:Fructans / Q000032:analysis* / Q000378:metabolism; D008320:Maltose / Q000032:analysis / Q000378:metabolism; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D013213:Starch / Q000032:analysis* / Q000378:metabolism; D013395:Sucrose / Q000032:analysis / Q000378:metabolism; D014908:Triticum / Q000378:metabolism; D043324:beta-Fructofuranosidase / Q000032:analysis / Q000378:metabolism
chemical_list: D005630:Fructans; D013395:Sucrose; D008320:Maltose; D013213:Starch; D000681:Amylases; D043324:beta-Fructofuranosidase
keywords: Bread making; CO(2) production; Damaged starch; Enzymes; Saccharides; Saccharomyces cerevisiae; Wheat