Struyf Nore, Van der Maelen Eva, Hemdane Sami, Verspreet Joran, Verstrepen Kevin J, Courtin Christophe M
Lab. of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium.
VIB Lab. for Systems Biology & CMPG Laboratory for Genetics and Genomics, KU Leuven, Bio-Incubator, Gaston Geenslaan 1, B-3001, Leuven, Belgium.
Compr Rev Food Sci Food Saf. 2017 Sep;16(5):850-867. doi: 10.1111/1541-4337.12282. Epub 2017 Jul 28.
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 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.
酵母介导的面团发酵是面包制作过程中的一个重要阶段。酵母细胞在发酵过程中的发酵性能对于最终面包品质至关重要，因为酵母细胞会产生二氧化碳和其他代谢产物，这些产物会影响面团的流变学特性以及面包的质地、体积和风味。不同因素会影响酵母细胞在面团发酵过程中的发酵性能，包括面团成分、发酵条件、所用酵母菌株的类型以及酵母的预生长条件。面包面团是一种复杂的基质，含有多种会影响酵母细胞发酵速率的成分。尽管已广泛研究了糖可用性和盐水平对酵母发酵能力的单独影响，但仍缺乏对面团成分、发酵条件和酵母功能之间关系的全面概述。此外，由于商业面包生产商目前生产多种类型的面团，如无糖面团、甜面团或冷冻面团，面团环境变化很大。为了在不同类型的面团中实现最佳发酵速率，需要使用具有特定表型特征的合适酵母菌株。因此，许多研究人员致力于改良酵母菌株，以在无糖面团、甜面团或冷冻面团等不同类型的面团中实现最佳发酵。在此背景下，本综述总结了目前关于面包面团与面包酵母之间相互作用的知识以及如何改善这种相互作用，从而为进一步研究酵母在面包面团中的功能提供有用的背景信息。
