Evaluation of the effect of Saccharomyces cerevisiae on fermentation characteristics and volatile compounds of sourdough

Zhang, Guohua, Sun, Yurong, Sadiq, Faizan Ahmed ORCID: https://orcid.org/0000-0003-1596-4155, Sakandar, Hafiz Arbab and He, Guoqing 2018. Evaluation of the effect of Saccharomyces cerevisiae on fermentation characteristics and volatile compounds of sourdough. Journal of Food Science and Technology 55 (6) , pp. 2079-2086. 10.1007/s13197-018-3122-1

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Abstract

The objective of this study was to unveil insights into the effects of Saccharomyces cerevisiae on the development of volatile compounds and metabolites during the dough fermentation in making Chinese steamed bread. Changes in gluten structure under the influence of baker’s yeast were studied using scanning electron micrographs (SEM). A unique aroma profile was found comprising some previously reported aromatic compounds and some unreported aromatic aldehydes ((E)-2-Decenal and 2-Undecenal) and ketones (2-Heptanone and 2-Nonanone) in the baker’s yeast fermentation. Among metabolites, the most preferred sugar for this yeast (glucose) showed a significant decrease in contents during the initial few hours of the fermentation and at last an increase was observed. However, most of the amino acids increased either slightly or decreased by the fermentation time. SEM of fermented dough showed that the yeast had a very little effect on starch stability. This study provided some fermentation features of the bakers’ yeast which could be used for the tailored production of steamed bread.

Item Type:	Article
Date Type:	Publication
Status:	Published
Schools:	Dentistry
Publisher:	Springer Verlag (Germany)
ISSN:	0022-1155
Last Modified:	03 May 2024 01:30
URI:	https://orca.cardiff.ac.uk/id/eprint/168425

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