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Article

The Self-Enforcing Starch–Gluten System—Strain–Dependent Effects of Yeast Metabolites on the Polymeric Matrix

1
Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany
2
Dr. Oetker Technology Development Center, 19243 Wittenburg, Germany
*
Author to whom correspondence should be addressed.
Polymers 2021, 13(1), 30; https://doi.org/10.3390/polym13010030
Received: 19 November 2020 / Revised: 16 December 2020 / Accepted: 21 December 2020 / Published: 23 December 2020
The rheological behaviour of dough during the breadmaking process is strongly affected by the accumulation of yeast metabolites in the dough matrix. The impact of metabolites in yeasted dough-like concentrations on the rheology of dough has not been characterised yet for process-relevant deformation types and strain rates, nor has the effect of metabolites on strain hardening behaviour of dough been analysed. We used fundamental shear and elongational rheometry to study the impact of fermentation on the dough microstructure and functionality. Evaluating the influence of the main metabolites, the strongest impact was found for the presence of expanding gas cells due to the accumulation of the yeast metabolite CO2, which was shown to have a destabilising impact on the surrounding dough matrix. Throughout the fermentation process, the polymeric and entangled gluten microstructure was found to be degraded (−37.6% average vessel length, +37.5% end point rate). These microstructural changes were successfully linked to the changing rheological behaviour towards a highly mobile polymer system. An accelerated strain hardening behaviour (+32.5% SHI for yeasted dough) was promoted by the pre-extension of the gluten strands within the lamella around the gas cells. Further, a strain rate dependency was shown, as a lower strain hardening index was observed for slow extension processes. Fast extension seemed to influence the disruption of sterically interacting fragments, leading to entanglements and hindered extensibility. View Full-Text
Keywords: yeast fermentation; wheat dough; strain hardening properties; fundamental extensional rheology; lubricated squeezing flow; shear rheology; protein network analysis; CLSM yeast fermentation; wheat dough; strain hardening properties; fundamental extensional rheology; lubricated squeezing flow; shear rheology; protein network analysis; CLSM
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MDPI and ACS Style

Alpers, T.; Tauscher, V.; Steglich, T.; Becker, T.; Jekle, M. The Self-Enforcing Starch–Gluten System—Strain–Dependent Effects of Yeast Metabolites on the Polymeric Matrix. Polymers 2021, 13, 30. https://doi.org/10.3390/polym13010030

AMA Style

Alpers T, Tauscher V, Steglich T, Becker T, Jekle M. The Self-Enforcing Starch–Gluten System—Strain–Dependent Effects of Yeast Metabolites on the Polymeric Matrix. Polymers. 2021; 13(1):30. https://doi.org/10.3390/polym13010030

Chicago/Turabian Style

Alpers, Thekla, Viviane Tauscher, Thomas Steglich, Thomas Becker, and Mario Jekle. 2021. "The Self-Enforcing Starch–Gluten System—Strain–Dependent Effects of Yeast Metabolites on the Polymeric Matrix" Polymers 13, no. 1: 30. https://doi.org/10.3390/polym13010030

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