Impact of different S-cerevisiae yeast strains on gluten-free dough and bread quality parameters

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dc.contributor.authorHorstmann, Stefan W.
dc.contributor.authorAtzler, Jonas J.
dc.contributor.authorHeitmann, Mareile
dc.contributor.authorZannini, Emanuele
dc.contributor.authorArendt, Elke K.
dc.contributor.funderHorizon 2020en
dc.date.accessioned2019-05-01T11:01:25Z
dc.date.available2019-05-01T11:01:25Z
dc.date.issued2018-09-04
dc.date.updated2019-05-01T10:55:12Z
dc.description.abstractYeasts have been used for centuries for the leavening of bread. The main emphasis on the selection of yeast strains has been in relation to wheat products. This study is the first evaluation of different yeasts coming from the baking and brewing industry in a gluten-free system. Five different yeast strains (US-05, WB-06, T-58, S-23 and baker’s yeast) of the species Saccharomyces cerevisiae were evaluated for their suitability to leaven gluten-free dough. A wide range of dough quality characteristics such as the time and temperature-dependent rising behaviour, the chemical composition of the dough and the pH were determined. In addition to this, the bread quality attributes like, volume, texture, structure, aroma and flavour were evaluated. Obtained results indicated different activity levels between the selected yeast strains. Doughs prepared with US-05 showed a slower dough rise during proofing and a decreased height, in comparison to the baker’s yeast control. The application of WB-06 and T-58, however, resulted in a faster dough rise and increased dough height with greater gas cells (p < 0.05). These observations were also found in the baked breads, where these two yeasts reached a higher specific volume and a softer breadcrumb than the baker’s yeast bread (p < 0.05). Statistical analysis revealed strong correlations (p < 0.05) between activity level, dough properties and bread properties. Results obtained showed that the selected yeast strains reached different level of activity due to diverse preferences in temperature, time and sugars. Yeast strains which originated from the brewing industry were found to be suitable for gluten-free bread making.en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationHorstmann, S. W., Atzler, J. J., Heitmann, M., Zannini, E. and Arendt, E. K. (2019) 'Impact of different S. cerevisiae yeast strains on gluten-free dough and bread quality parameters', European Food Research and Technology, 245(1), pp. 213-223. doi: 10.1007/s00217-018-3154-9en
dc.identifier.doi10.1007/s00217-018-3154-9en
dc.identifier.eissn1438-2385
dc.identifier.endpage223en
dc.identifier.issn1438-2377
dc.identifier.issued1en
dc.identifier.journaltitleEuropean Food Research and Technologyen
dc.identifier.startpage213en
dc.identifier.urihttps://hdl.handle.net/10468/7830
dc.identifier.volume245en
dc.language.isoenen
dc.publisherSpringeren
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOODen
dc.relation.urihttps://link.springer.com/article/10.1007/s00217-018-3154-9
dc.rights© Springer-Verlag GmbH Germany, part of Springer Nature 2018. This is a post-peer-review, pre-copyedit version of an article published in European Food Research and Technology. The final authenticated version is available online at: http://dx.doi.org/10.1007/s00217-018-3154-9en
dc.subjectBeer yeasten
dc.subjectDough riseen
dc.subjectFermentationen
dc.subjectStarch-based systemen
dc.subjectBeeren
dc.subjectBrewingen
dc.subjectQuality controlen
dc.subjectBeer yeastsen
dc.subjectChemical compositionsen
dc.subjectDough propertiesen
dc.subjectGluten-free breaden
dc.subjectTemperature dependenten
dc.subjectProduct qualityen
dc.subjectBakers yeasten
dc.subjectWheat doughen
dc.subjectAromaen
dc.subjectGlutathioneen
dc.titleImpact of different S-cerevisiae yeast strains on gluten-free dough and bread quality parametersen
dc.typeArticle (peer-reviewed)en
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