Effect of Mixed Yeast Strains and Additives on the Quality of Long-Term Refrigerated Fermented Doughs
With a prolonged refrigeration time, dough becomes syruped and the gluten strength is weakened, which negatively affects the texture of the dough. At the same time, differences in the growth and metabolism of different yeasts lead to large differences in the physicochemical properties of the dough a...
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MDPI AG
2025-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/5/717 |
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| author | Jun Liu Lei Yang Yingji Wang Mengnan Wang Qilong Qian Lei Lou Zhe Wu Jiamin Zhu Xiaoyu Fu Jun Xing Yixian Tu Yun-Guo Liu |
| author_facet | Jun Liu Lei Yang Yingji Wang Mengnan Wang Qilong Qian Lei Lou Zhe Wu Jiamin Zhu Xiaoyu Fu Jun Xing Yixian Tu Yun-Guo Liu |
| author_sort | Jun Liu |
| collection | DOAJ |
| description | With a prolonged refrigeration time, dough becomes syruped and the gluten strength is weakened, which negatively affects the texture of the dough. At the same time, differences in the growth and metabolism of different yeasts lead to large differences in the physicochemical properties of the dough and the final quality of the product. Therefore, in this study, suitable additives and non-<i>Saccharomyces cerevisiae</i> were selected to minimize the effects of long-term refrigeration on the physicochemical properties and microstructure of fermented doughs. Compared to the control group without mixed yeast strains and additives, the fermentation properties, textural properties, dynamic rheology, starch crystallinity, protein structure, water distribution, and microstructure were investigated by mixed yeast strains and additives for 14 days of long-term refrigeration. The results showed that using mixed yeast strains (<i>Saccharomyces cerevisiae</i>: <i>Metschnikowia pulcherrima</i>; <i>Wickerhamomyces anomalous</i> = 0.46:0.27:0.27), α-amylase, diacetyl tartaric acid ester of mono(di)glycerides and polydextrose can avoid the excessive fermentation of refrigerated dough. In addition, mixed yeast strains and additives could maintain the orderliness of the secondary structure of gluten proteins, stabilize the microstructure of starch and gluten proteins, and reduce the migration and loss of water in the dough. This study clarified that mixed yeast strains and additives are conducive to prolonging the long-term refrigeration of dough, and could better maintain the quality of dough during long-term refrigeration. These results provide a theoretical basis for further research on the large-scale production of refrigerated fermented dough. |
| format | Article |
| id | doaj-art-9b5dbedae85c4078aba538c517032fb0 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-9b5dbedae85c4078aba538c517032fb02025-08-20T02:59:00ZengMDPI AGFoods2304-81582025-02-0114571710.3390/foods14050717Effect of Mixed Yeast Strains and Additives on the Quality of Long-Term Refrigerated Fermented DoughsJun Liu0Lei Yang1Yingji Wang2Mengnan Wang3Qilong Qian4Lei Lou5Zhe Wu6Jiamin Zhu7Xiaoyu Fu8Jun Xing9Yixian Tu10Yun-Guo Liu11Xinjiang Key Laboratory of Biological Resources and Genetics Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaXinjiang Key Laboratory of Biological Resources and Genetics Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaXinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi 830011, ChinaXinjiang Key Laboratory of Biological Resources and Genetics Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaCollege of Grain, Oil and Food Science and Material Reserve, Xinjiang Agricultural Vocational and Technical University, Urumqi 830001, ChinaXinjiang Key Laboratory of Biological Resources and Genetics Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaXinjiang Key Laboratory of Biological Resources and Genetics Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaXinjiang Key Laboratory of Biological Resources and Genetics Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaXinjiang Key Laboratory of Biological Resources and Genetics Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaXinjiang Key Laboratory of Biological Resources and Genetics Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaXinjiang Key Laboratory of Biological Resources and Genetics Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaCollege of Life Sciences, Linyi University, Linyi 276005, ChinaWith a prolonged refrigeration time, dough becomes syruped and the gluten strength is weakened, which negatively affects the texture of the dough. At the same time, differences in the growth and metabolism of different yeasts lead to large differences in the physicochemical properties of the dough and the final quality of the product. Therefore, in this study, suitable additives and non-<i>Saccharomyces cerevisiae</i> were selected to minimize the effects of long-term refrigeration on the physicochemical properties and microstructure of fermented doughs. Compared to the control group without mixed yeast strains and additives, the fermentation properties, textural properties, dynamic rheology, starch crystallinity, protein structure, water distribution, and microstructure were investigated by mixed yeast strains and additives for 14 days of long-term refrigeration. The results showed that using mixed yeast strains (<i>Saccharomyces cerevisiae</i>: <i>Metschnikowia pulcherrima</i>; <i>Wickerhamomyces anomalous</i> = 0.46:0.27:0.27), α-amylase, diacetyl tartaric acid ester of mono(di)glycerides and polydextrose can avoid the excessive fermentation of refrigerated dough. In addition, mixed yeast strains and additives could maintain the orderliness of the secondary structure of gluten proteins, stabilize the microstructure of starch and gluten proteins, and reduce the migration and loss of water in the dough. This study clarified that mixed yeast strains and additives are conducive to prolonging the long-term refrigeration of dough, and could better maintain the quality of dough during long-term refrigeration. These results provide a theoretical basis for further research on the large-scale production of refrigerated fermented dough.https://www.mdpi.com/2304-8158/14/5/717mixed yeast strainsadditiveslong-term refrigerationfermented doughsquality |
| spellingShingle | Jun Liu Lei Yang Yingji Wang Mengnan Wang Qilong Qian Lei Lou Zhe Wu Jiamin Zhu Xiaoyu Fu Jun Xing Yixian Tu Yun-Guo Liu Effect of Mixed Yeast Strains and Additives on the Quality of Long-Term Refrigerated Fermented Doughs Foods mixed yeast strains additives long-term refrigeration fermented doughs quality |
| title | Effect of Mixed Yeast Strains and Additives on the Quality of Long-Term Refrigerated Fermented Doughs |
| title_full | Effect of Mixed Yeast Strains and Additives on the Quality of Long-Term Refrigerated Fermented Doughs |
| title_fullStr | Effect of Mixed Yeast Strains and Additives on the Quality of Long-Term Refrigerated Fermented Doughs |
| title_full_unstemmed | Effect of Mixed Yeast Strains and Additives on the Quality of Long-Term Refrigerated Fermented Doughs |
| title_short | Effect of Mixed Yeast Strains and Additives on the Quality of Long-Term Refrigerated Fermented Doughs |
| title_sort | effect of mixed yeast strains and additives on the quality of long term refrigerated fermented doughs |
| topic | mixed yeast strains additives long-term refrigeration fermented doughs quality |
| url | https://www.mdpi.com/2304-8158/14/5/717 |
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