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Substrate-limited Saccharomyces cerevisiae yeast strains allow controlling fermentation during bread making Nore Struyf, Jitka Laurent, Joran Verspreet, Kevin J Verstrepen, and Christophe M. Courtin J. Agric. Food Chem., Just Accepted Manuscript • DOI: 10.1021/acs.jafc.7b00313 • Publication Date (Web): 03 Apr 2017 Downloaded from http://pubs.acs.org on April 4, 2017
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Journal of Agricultural and Food Chemistry
Substrate-limited Saccharomyces cerevisiae Yeast Strains Allow Controlling Fermentation during Bread Making
Nore Struyfa,b, Jitka Laurenta, Joran Verspreeta, Kevin J. Verstrepenb, and Christophe M. Courtina*
a
Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition
Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
b
VIB Laboratory for Systems Biology, CMPG Laboratory for Genetics and Genomics, KU
Leuven, Bio-Incubator, Gaston Geenslaan 1, B-3001 Leuven, Belgium.
*Corresponding author: Christophe
Courtin, Laboratory of Food Chemistry and
Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 - box 2463, 3001 Leuven, Belgium. Tel: +32 16 321917; Fax: +32 16 321997. E-mail:
[email protected].
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Journal of Agricultural and Food Chemistry
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ABSTRACT
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Identification and use of yeast strains that are unable to consume one or more otherwise
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fermentable substrate-types could allow a more controlled fermentation process with more
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flexibility regarding fermentation times. In this study, S. cerevisiae strains with different
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capacities to consume substrates present in wheat were selected to investigate the impact of
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substrate limitation on dough fermentation and final bread volume. Results show that
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fermentation of dough with maltose-negative strains relies on the presence of fructan and
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sucrose as fermentable substrates and can be used for regular bread making. Levels of fructan
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and sucrose, endogenously present or added, hence determine the extent of fermentation and
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timing at the proofing stage. Whole meal is inherently more suitable for substrate-limited
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fermentation than white flour, due to the presence of higher native levels of these substrates.
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Bread making protocols with long fermentation times are accommodated by addition of
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substrates like sucrose.
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Keywords: Saccharomyces cerevisiae, wheat, substrate-limited yeasts, saccharides, dough
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fermentation, bread making, maltose negative yeast
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Journal of Agricultural and Food Chemistry
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INTRODUCTION
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Fermentation is a crucial phase in the production of yeast leavened cereal products. During
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straight dough fermentation, the yeast S. cerevisiae consumes the sugars present in dough,
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resulting in the production of CO2.1 The intensity of fermentation depends on the availability
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of fermentable sugars present in the dough.2 Generally, wheat flour contains low amounts of
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free sugars (
