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Evaluating the impact of yeast fermentation on bread dough matrix rheology
C. M. COURTIN (1), M. N. Rezaei (1), V. B. Jayaram (1). (1) KU Leuven, Leuven, Belgium

Although it is clear from empirical observation and scientific literature that the contribution of yeast towards dough rheological changes should not be underestimated, the mechanism by which yeast exerts its effect on dough behaviour is not clear. It can be hypothesised that yeast metabolites play a prominent role here, and that they exert their influence by affecting the properties of the gluten proteins, the foremost quality determining components of wheat flour. Against this background, this presentation reviews our understanding of the chemical and rheological changes occurring in fermenting dough and the contribution of specific yeast components to these changes.

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