title: Substrate-Limited Saccharomyces cerevisiae Yeast Strains Allow Control of Fermentation during Bread Making.
abstract: Identification and use of yeast strains that are unable to consume one or more otherwise fermentable substrate types could allow a more controlled fermentation process with more flexibility regarding fermentation times. In this study, Saccharomyces cerevisiae strains with different capacities to consume substrates present in wheat were selected to investigate the impact of substrate limitation on dough fermentation and final bread volume. Results show that fermentation of dough with maltose-negative strains relies on the presence of fructan and sucrose as fermentable substrates and can be used for regular bread making. Levels of fructan and sucrose, endogenously present or added, hence determine the extent of fermentation and timing at the proofing stage. Whole meal is inherently more suitable for substrate-limited fermentation than white flour due to the presence of higher native levels of these substrates. Bread making protocols with long fermentation times are accommodated by addition of substrates such as sucrose.
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.identifier: http://orcid.org/0000-0002-7466-0752
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: 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.
authors.forename: Christophe M
authors.identifier: http://orcid.org/0000-0002-1203-9063
authors.initials: CM
authors.lastname: Courtin
mesh_terms: D001939:Bread / Q000032:analysis / Q000382:microbiology*; D005285:Fermentation; D005433:Flour / Q000032:analysis / Q000382:microbiology; D005630:Fructans / Q000378:metabolism; D008320:Maltose / Q000378:metabolism; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D013395:Sucrose / Q000378:metabolism; D013997:Time Factors; D014908:Triticum / Q000378:metabolism / Q000382:microbiology*
chemical_list: D005630:Fructans; D013395:Sucrose; D008320:Maltose
keywords: Saccharomyces cerevisiae; bread making; dough fermentation; saccharides; substrate-limited yeasts; wheat