糖度决定酵母糕点制作过程中的发酵动态及其对面团和产品特性的影响,Foods

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糖度决定酵母糕点制作过程中的发酵动态及其对面团和产品特性的影响
Foods ( IF 4.7 ) Pub Date : 2022-05-11 , DOI: 10.3390/foods11101388
Evelyne Timmermans ₁ , An Bautil ₁ , Kristof Brijs ₁ , Ilse Scheirlinck ₂ , Roel Van der Meulen ₂ , Christophe M Courtin ₁

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发酵糕点产品是通过发酵和烘烤多层面团生产的。增加我们对糕点制作过程中发酵过程影响的了解可以为改进生产过程或最终产品质量提供机会，而增加我们对酵母的糖释放和消耗动态的了解有助于设计减糖策略。因此，本研究调查了酵母发酵和不同糖浓度对糕点面团特性和产品质量特性的影响。首先，在小麦粉干物质基础上用 8% 酵母和 14% 蔗糖制作发酵糕点样品，并与未发酵样品进行比较。糖浓度分析表明，混合后酵母样品中的蔗糖几乎完全被转化酶降解。果聚糖也被广泛降解，但速度较慢。至少在发酵过程中消耗了 23.6 ± 2.6% 的释放葡萄糖。发酵过程中产生的CO _{2比烘烤过程中的水和乙醇蒸发对产品高度发展的贡献更大。}酵母代谢物削弱了面筋网络，导致面团强度和延展性降低。然而，发酵时间对面团流变参数的影响比酵母的存在更显着。总的来说，酵母发酵对添加 14% 蔗糖的糕点产品的计算甜度系数没有显着影响。增加糖含量 (21%) 会导致更高的渗透压，从而减少糖的消耗，减少 CO ₂和乙醇生产和较低的产品量。获得了更深的颜色和更高的甜度系数。降低糖含量（7%）会产生相反的效果。从配方中去除蔗糖（0%）导致由于糖耗尽而缩短了生产发酵时间。蔗糖添加量的变化对面团流变性的影响程度有限，尽管没有添加蔗糖或蔗糖含量非常高（21%）会降低面团的最大强度。根据本研究中获得的见解，可以开发基于酵母的策略来提高发酵糕点的生产和质量。

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Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics

Fermented pastry products are produced by fermenting and baking multi-layered dough. Increasing our knowledge of the impact of the fermentation process during pastry making could offer opportunities for improving the production process or end-product quality, whereas increasing our knowledge on the sugar release and consumption dynamics by yeast could help to design sugar reduction strategies. Therefore, this study investigates the impact of yeast fermentation and different sugar concentrations on pastry dough properties and product quality characteristics. First, yeasted pastry samples were made with 8% yeast and 14% sucrose on a wheat flour dry matter base and compared to non-yeasted samples. Analysis of saccharide concentrations revealed that sucrose was almost entirely degraded by invertase in yeasted samples after mixing. Fructans were also degraded extensively, but more slowly. At least 23.6 ± 2.6% of the released glucose was consumed during fermentation. CO₂ production during fermentation contributed more to product height development than water and ethanol evaporation during baking. Yeast metabolites weakened the gluten network, causing a reduction in dough strength and extensibility. However, fermentation time had a more significant impact on dough rheology parameters than the presence of yeast. In balance, yeast fermentation did not significantly affect the calculated sweetness factor of the pastry product with 14% added sucrose. Increasing the sugar content (21%) led to higher osmotic stress, resulting in reduced sugar consumption, reduced CO₂ and ethanol production and a lower product volume. A darker colour and a higher sweetness factor were obtained. Reducing the sugar content (7%) had the opposite effect. Eliminating sucrose from the recipe (0%) resulted in a shortened productive fermentation time due to sugar depletion. Dough rheology was affected to a limited extent by changes in sucrose addition, although no sucrose addition or a very high sucrose level (21%) reduced the maximum dough strength. Based on the insights obtained in this study, yeast-based strategies can be developed to improve the production and quality of fermented pastry.

更新日期：2022-05-11

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