Verheyen C, Albrecht A, Elgeti D, Jekle M, Becker T
Technische Universität München, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, 85354 Freising, Germany.
Technische Universität München, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, 85354 Freising, Germany.
Food Res Int. 2015 Oct;76(Pt 3):860-866. doi: 10.1016/j.foodres.2015.08.013. Epub 2015 Aug 12.
The baking performance and gas retention capacity of wheat dough depends on production rate and total volume of CO during fermentation. This study aims to examine the effect of the CO formation kinetics and the gas volume fraction on the structural integrity of wheat dough and the resulting bread quality. The gas release characteristics were evaluated using a rheofermentometer with varied concentrations of compressed yeast and instant dry yeast (CY and IDY respectively). For this purpose, the maximum CO formation rate was calculated through the derivation of hydrostatic pressure curves measured in the rheofermentometer. For CY, the time when gas escapes the dough matrix (Tx, time of porosity) as well as the corresponding gas volume depended on the gas formation rate, whereas the gas retention capacity of wheat dough leavened with IDY was not affected by the CO formation rate. Although the dough leavened with IDY showed improved extensibility during fermentation, the specific bread volume was 21% below that of the samples leavened with CY. These results indicate that an increase in the maximum gas formation rate considerably affects the structural integrity of the dough matrix. Because of the reduction of the loaf volume, the effect is reinforced by the application of IDY.
小麦面团的烘焙性能和气体保留能力取决于发酵过程中的产气速率和二氧化碳总量。本研究旨在考察二氧化碳生成动力学和气体体积分数对小麦面团结构完整性及最终面包品质的影响。使用流变发酵仪，分别采用不同浓度的压榨酵母和即发干酵母（分别为CY和IDY）来评估气体释放特性。为此，通过对流变发酵仪中测得的静水压力曲线求导来计算最大二氧化碳生成速率。对于CY，气体逸出面团基质的时间（Tx，气孔形成时间）以及相应的气体体积取决于产气速率，而用IDY发酵的小麦面团的气体保留能力不受二氧化碳生成速率的影响。尽管用IDY发酵的面团在发酵过程中显示出更好的延展性，但其比容比用CY发酵的样品低21%。这些结果表明，最大产气速率的增加会显著影响面团基质的结构完整性。由于面包体积减小，使用IDY会强化这种影响。
