Struyf Nore, Laurent Jitka, Verspreet Joran, Verstrepen Kevin J, Courtin Christophe M
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.
J Agric Food Chem. 2017 Apr 26;65(16):3368-3377. doi: 10.1021/acs.jafc.7b00313. Epub 2017 Apr 14.
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.
鉴定和使用无法消耗一种或多种其他可发酵底物类型的酵母菌株，可以实现更可控的发酵过程，在发酵时间方面具有更大的灵活性。在本研究中，选择了具有不同消耗小麦中存在的底物能力的酿酒酵母菌株，以研究底物限制对面团发酵和最终面包体积的影响。结果表明，使用麦芽糖阴性菌株对面团进行发酵依赖于果聚糖和蔗糖作为可发酵底物的存在，并且可用于常规面包制作。因此，内源性存在或添加的果聚糖和蔗糖水平决定了发酵程度和醒发阶段的时间。由于这些底物的天然含量较高，全麦本质上比白面粉更适合底物限制发酵。通过添加蔗糖等底物，可以采用长时间发酵的面包制作方案。
