Substrate-Limited Saccharomyces cerevisiae Yeast Strains Allow

Publication Date (Web): April 3, 2017 ... Bread making protocols with long fermentation times are accommodated by addition of substrates such as sucro...
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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 is published by the American Chemical Society. 1155 Sixteenth Street N.W., Washington, DC 20036 Published by American Chemical Society. Copyright © American Chemical Society. However, no copyright claim is made to original U.S. Government works, or works produced by employees of any Commonwealth realm Crown government in the course of their duties.

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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 (