| Title: | Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough |
| Author(s): | Timmermans E; Langie I; Bautil A; Brijs K; Buve C; Van Loey A; Scheirlinck I; Van der Meulen R; Courtin CM; |
| Address: | "Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium. Laboratory of Food and Microbial Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium. Vandemoortele Izegem NV, Prins Albertlaan 12, 8870 Izegem, Belgium" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Despite the diverse functions of yeast, only a relatively homogenous group of Saccharomyces cerevisiae yeasts is used in the baking industry. Much of the potential of the natural diversity of yeasts has not been explored, and the sensory complexity of fermented baked foods is limited. While research on non-conventional yeast strains in bread making is increasing, it is minimal for sweet fermented bakery products. In this study, the fermentation characteristics of 23 yeasts from the bakery, beer, wine, and spirits industries were investigated in sweet dough (14% added sucrose w/w dm flour). Significant differences in invertase activity, sugar consumption (0.78-5.25% w/w dm flour), and metabolite (0.33-3.01% CO(2); 0.20-1.26% ethanol; 0.17-0.80% glycerol; 0.09-0.29% organic acids) and volatile compound production were observed. A strong positive correlation (R(2) = 0.76, p < 0.001) between sugar consumption and metabolite production was measured. Several non-conventional yeast strains produced more positive aroma compounds and fewer off-flavors than the reference baker's yeast. This study shows the potential of non-conventional yeast strains in sweet dough" |
| Keywords: | fermentation non-conventional yeast strains volatile compounds yeast metabolites; |
| Notes: | "PubMed-not-MEDLINETimmermans, Evelyne Langie, Ine Bautil, An Brijs, Kristof Buve, Carolien Van Loey, Ann Scheirlinck, Ilse Van der Meulen, Roel Courtin, Christophe M eng HBC.2018.0317/Flanders Innovation and Entrepreneurship/ Switzerland 2023/02/26 Foods. 2023 Feb 15; 12(4):830. doi: 10.3390/foods12040830" |
