Effects of Hydroperoxide in Lipid Peroxidation on Dough Fermentation

Toyosaki, Toshiyuki

doi:10.5772/39187

Cited by 2 publications

(2 citation statements)

References 3 publications

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“…Although salt addition leads to reduced gas production by yeast cells, the amount of CO 2 remaining in dough is lower when salt levels are reduced. As stated before, salt has a strengthening effect on the gluten network, and removal of salt from dough results in a weaker gluten network that cannot hold the gas that is produced during fermentation (Preston 1989;Toyosaki 2007;Lynch and others 2009;Delcour and Hoseney 2010;Toyosaki and Sakane 2013). In general, it can be concluded that addition of salt results in a slight decrease in yeast cell viability and fermentative performance.…”

Section: Saltmentioning

confidence: 87%

Bread Dough and Baker's Yeast: An Uplifting Synergy

Struyf

Maelen

Hemdane

et al. 2017

Comp Rev Food Sci Food Safe

113

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Yeast-mediated dough fermentation is an important phase in the bread making process. The fermentative performance of yeast cells during fermentation is of critical importance for final bread quality, since yeast cells produce CO 2 and other metabolites that have an influence on dough rheology and bread texture, volume, and taste. Different factors affect the fermentative performance of yeast cells during dough fermentation, including dough ingredients, fermentation conditions, the type of yeast strain used and yeast pregrowth conditions. Bread dough is a complex matrix that contains several ingredients that can affect the fermentation rate of yeast cells. Although the individual effects of sugar availability and salt level on the leavening ability of yeast have been studied extensively, a comprehensive overview of the relationship between bread dough constituents, fermentation conditions and yeast functionality is still lacking. Moreover, the dough environment is highly variable as several types of dough like lean, sweet or frozen doughs are currently produced by commercial bread producers. For optimal fermentation rates in different types of dough, the use of appropriate yeast strains with specific phenotypic traits is required. Therefore, many researchers have focused on the improvement of yeast strains for optimal fermentation in different types of dough like lean, sweet or frozen dough. Against this background, this review summarizes the current knowledge on the interaction between bread dough and baker's yeast and how to improve this interaction, thereby providing a useful background for further research concerning the functionality of yeast in bread dough.

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Section: Saltmentioning

confidence: 87%

Bread Dough and Baker's Yeast: An Uplifting Synergy

Struyf

Maelen

Hemdane

et al. 2017

Comp Rev Food Sci Food Safe

113

View full text Add to dashboard Cite

show abstract

“…Most of the physiologically active proteins also influence the processing and rheological properties of wheat flour. In recent years, the benefits of the use of amylases, xylanases, lipoxygenase, pentosanase, glucoseoxidase, has stimulated further interest in the bread-making industry [ 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes

Žilić

Barać

Pešić

et al. 2011

IJMS

151

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The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as well as several proteins from each of the four subunits of gliadin using SDS-PAGE analyses, were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise from 58.17% to 65.27% and 56.25% to 64.48% of total proteins and as such account for both quantity and quality of the bread and durum wheat grain proteins, respectively. The ratio of gliadin/total glutenin varied from 0.49 to 1.01 and 0.57 to 1.06 among the bread and durum genotypes, respectively. According to SDS-PAGE analysis, bread wheat genotypes had a higher concentration of α + β + γ-subunits of gliadin (on average 61.54% of extractable proteins) than durum wheat (on average 55.32% of extractable proteins). However, low concentration of ω-subunit was found in both bread (0.50% to 2.53% of extractable proteins) and durum (3.65% to 6.99% of extractable proteins) wheat genotypes. On average, durum wheat contained significantly higher amounts of tryptophan and wet gluten (0.163% dry weight (d.w.) and 26.96% d.w., respectively) than bread wheat (0.147% d.w. and 24.18% d.w., respectively).

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Effects of Hydroperoxide in Lipid Peroxidation on Dough Fermentation

Cited by 2 publications

References 3 publications

Bread Dough and Baker's Yeast: An Uplifting Synergy

Bread Dough and Baker's Yeast: An Uplifting Synergy

Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes

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