Effects of Salt on Wheat Flour Dough Fermentation

Toyosaki, Toshiyuki; Sakane, Yasuhide

doi:10.19026/ajfst.5.3224

Cited by 6 publications

(3 citation statements)

References 16 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: 86%

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: 86%

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

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“…In addition, salt is necessary for dough expansion during yeast fermentation. It was reported that expansion rate of dough with 2% salt was higher than that of salt free‐dough …”

Section: Resultsmentioning

confidence: 99%

Investigation of the Formation of Free and Bound 2‐ and 3‐Monochloropropane‐1,2‐Diols During Deep Frying of Leavened Dough Using Response Surface Methodology

Turan

Solak

Keskin

2019

Euro J Lipid Sci & Tech

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This study aims to determine the effects of frying temperature, frying time, and salt content of dough on free and/or ester‐bound 2‐ and 3‐monochloropropanediols (MCPD) content of leavened dough and frying oil using response surface methodology. According to the results, the amount of ester‐bound 3‐MCPD in fried dough is 4.83–55.00 μg kg−1 dough and free 3‐MCPD is 2.69–50.97 μg kg−1 in fat‐free dough. All process parameters affect the amount of free 3‐MCPD of fried dough significantly (p < 0.05). Moreover, the salt content of the dough does not significantly (p > 0.05) affect the amount of ester‐bound 3‐MCPD in fried dough. Binary interaction of frying temperature and time is significant (p < 0.05) for free and ester‐bound 3‐MCPD content of dough samples. 3‐D plots show that high frying temperature and extended time during deep‐frying result in high levels of free and ester‐bound 3‐MCPD in leavened doughs. A quadratic model is obtained for ester‐bound 2‐MCPD of the fried doughs and frying oil as a function of frying temperature, frying time, and dough salt content. Optimum frying conditions are also determined to minimize generation of MCPD compounds. Practical Applications: Consumption of MCPDs and their esters, which are process contaminants, might adversely affect human health. Therefore, determination of free and ester‐bound MCPD is important in frying oils and fried foods like fried doughs. This research shows the usability of response surface methodology for the investigation of the generation of free and ester‐bound MCPD compounds in fried doughs and frying oil depends on the process conditions. The effects of repeated frying on the content of these contaminants can be demonstrated by quadratic models. To minimize these contaminants during the repeated deep‐frying of leavened doughs, the process conditions should be controlled. The knowledge obtained may provide information about fried‐food safety in terms of MCPD compounds. Fried doughs are consumed in most parts of the world. Frying of leavened dough may lead to the formation of free and ester‐bound 2‐ or 3‐monochloropropanediols (2‐ or 3‐MCPD). In this study, the effects of frying temperature, frying time, and dough salt content on the content of MCPD compounds in leavened doughs and frying oil are investigated using response surface methodology.

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“…However, insufficient hydration of dough leads to incomplete formation of gluten network (Faridi & Faubion, 2012); hence, textural properties of dough are modified through the amount of water added (Cauvain & Young, 2007). Salt controls the fermentation process by strengthening the network formed by gluten and increase of the effect of lipid peroxidation reaction (Toyosaki & Sakane, 2013).To improve the product quality, additives like oxidizing agents, reducing agents, emulsifiers and enzyme active materials are also added (Cauvain, 2015). Emulsifiers such as sodium stearoyl lactylate, lecithin and distilled monoglycerides are also used in bread making.…”

Section: Compositions and Chemical Propertiesmentioning

confidence: 99%

Role of Microbial Fermentation in Gluten-Free Products

Kumar

Routray

2021

Challenges and Potential Solutions in Gluten Free Product Development

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Gluten intolerance is one of the significant symptoms associated with different health disorders, which has become an increasing concern worldwide. A gluten-free diet is considered a curative product for the problem, which has been steadily increasing in the market. Gluten plays a key role in developing gluten-containing products with desired attributes. Elimination of gluten in staple food is not an easy task and it is difficult to provide the gluten-free product with similar characteristics as gluten-based products. Gluten-free products are produced from gluten-free cereals with different kinds of additives that modify the product according to the desired properties. Gluten-free cereals such as rice, sorghum, maize, and corn are some of the raw materials that are the major replacement cereals for producing gluten-free products. Fermentation is also an avital step in the preparation of the gluten-based product for attaining optimum texture and sensory properties. Sourdough fermentation is an important process employed in the fermentation of gluten-free products for creating resemblance with the gluten-based product. Lactic acid bacteria species have been mostly used in the fermentation process to produce gluten-free products of equivalent quality. Enzymes are also utilized in the production of non-gluten products such as gluten-free beer. The major drawbacks of gluten-free products include the cost of production, nutritional deficiency, and lack of simpler methods to produce the final products. Lack of nutrients in gluten-free products is due to the replacement of raw materials that can be recovered by the incorporation of nutrients from different sources such as vegetables and grains containing vitamins, minerals, and high-level dietary fiber. The modification of physical, chemical, and aromatic properties by the incorporation of additives also influences the final product quality. The future market scenario mainly depends on the adaptation of new lifestyle diets by the respective consumers for the respective abnormality and disease.

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Effects of Salt on Wheat Flour Dough Fermentation

Cited by 6 publications

References 16 publications

Bread Dough and Baker's Yeast: An Uplifting Synergy

Bread Dough and Baker's Yeast: An Uplifting Synergy

Investigation of the Formation of Free and Bound 2‐ and 3‐Monochloropropane‐1,2‐Diols During Deep Frying of Leavened Dough Using Response Surface Methodology

Role of Microbial Fermentation in Gluten-Free Products

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