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Journal articles on the topic 'Dough fermentation'

Author: Grafiati

Published: 3 June 2025

Last updated: 19 July 2025

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1

Švec, I., and M. Hrušková. "Wheat flour fermentation study." Czech Journal of Food Sciences 22, No. 1 (2011): 17–23. http://dx.doi.org/10.17221/3402-cjfs.

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Fermentograph and baking properties of 98 wheat flour samples (two sets of commercial and one set of variety) were evaluated in the form of fermented dough. Analytical traits (ash and protein contents, wet gluten, Falling Number, Zeleny sedimentation value), fermentograph parameters (gases volume, the volume of dough and the time of its max. increase), and the laboratory baking test were used for the characterisation of flours and doughs. Differences found between the two commercial flour sets were small and were influenced by the year of harvest. Significant differences were found between com

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Di Renzo, Tiziana, Maria Carmela Trivisonno, Stefania Nazzaro, Anna Reale, and Maria Cristina Messia. "Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread." Foods 13, no. 9 (2024): 1382. http://dx.doi.org/10.3390/foods13091382.

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The aim of this research was to optimize the production process of fermented gluten-free quinoa bread. To this end, the effect of different hydrocolloids on the technological, fermentative, and nutritional properties of quinoa-based gluten-free doughs and breads was evaluated. For this purpose, 3% of four different hydrocolloids (sodium alginate, k-carrageenan, xanthan gum, and hydroxypropyl methylcellulose (HPMC)) were used in gluten-free doughs composed of 50% quinoa flour, 20% rice flour, and 30% potato starch. The rheological and fermentative properties of the doughs were evaluated, as wel

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3

Zhao, Yuxia, and Meera Kweon. "Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread." Applied Sciences 11, no. 17 (2021): 7904. http://dx.doi.org/10.3390/app11177904.

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The processing conditions for ready-to-proof (RTP) and ready-to-bake (RTB) frozen sweet bread doughs were optimized using response surface methodology. A central composite design determined four factors and the tested range for each factor: a first fermentation time of 15~45 min, a second fermentation time of 30~90 min, a freezing temperature of −45~−25 °C, and a freezing time of 30~90 min. Sweet bread produced with these doughs was evaluated by bread weight, moisture content, crust color, height, volume, and firmness. Both the RTP and RTB doughs resulted in equal bread volume and height to th

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Özdemir, Nilgün, Ömer Şimşek, Hasan Temiz, and Ahmet Hilmi Çon. "The effect of fermentation time on the volatile aromatic profile of tarhana dough." Food Science and Technology International 25, no. 3 (2018): 212–22. http://dx.doi.org/10.1177/1082013218815325.

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Tarhana is a traditional food produced by fermentation of a dough prepared by mixing wheat flour, yoghurt, tomato, paprika, onion and mint. The fermentation of mixture of natural products gives the tarhana an aromatized desired food characteristic. Therefore, we aimed to determine the effects of fermentation time at home and commercial scale on the aromatic volatile profile of tarhana. In this respect, nine different tarhana dough samples were prepared at home and commercial scale and analysed for volatile and organic acid composition during fermentation which were then evaluated by principal

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Kolesárová, Anna, Tatiana Bojňanská, Miriam Solgajová, Andrea Mendelová, Jana Kopčeková, and Adriana Kolesárová. "The effects of the addition of lyophilized berry fruits on the leavening properties of dough and volume properties of bread." Food and Feed Research, no. 00 (2024): 45. http://dx.doi.org/10.5937/ffr0-52510.

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This study examined the effects of addition of pulverized lyophilized fruits (chokeberries, black elderberries, blackcurrants, Saskatoon berries) mixed with wheat flour (in amounts of 5%, 10% and 15%) on the quality of dough and bread made from this mixed flour. A reofermetometer F4 was used to evaluate the fermentation of the experimental doughs and a Volscan was used to evaluate the volume of the experimental bread. The dough with 15% addition of black elderberries had the best ability to form fermentation gases, and the dough with 15% addition of Saskatoon berry had the lowest. Doughs suppl

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Mancino, Walter, Paola Carnevali, Valeria Terzi, et al. "Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs." Foods 12, no. 5 (2023): 998. http://dx.doi.org/10.3390/foods12050998.

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A multi-omics approach was adopted to investigate the impact of lactic acid fermentation and seed germination on the composition and physicochemical properties of rye doughs. Doughs were prepared with either native or germinated rye flour and fermented with Saccharomyces cerevisiae, combined or not with a sourdough starter including Limosilactobacillus fermentum, Weissella confusa and Weissella cibaria. LAB fermentation significantly increased total titrable acidity and dough rise regardless of the flour used. Targeted metagenomics revealed a strong impact of germination on the bacterial commu

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Dashen, M.M., Edia-Asuke, U.A., Amapu, T.Y., Adesokan, D.M., and Olugbodi, F.C. "Effect of Fermented Dough on the Organoleptic Quality and Shelf-Life of Bread." UMYU Journal of Microbiology Research (UJMR) 1, no. 1 (2016): 104–14. http://dx.doi.org/10.47430/ujmr.1611.014.

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The study was carried out to determine the effect of fermented dough (sourdough) containing lactic acid bacteria on the organoleptic quality and shelf life of bread. Spontaneous fermentation of three commonly used wheat flour was carried out for 120 hours (5 days) at ambient temperature and at 33⁰ C . The average total lactic acid bacteria counts during dough fermentation were 2.0 x 107, 1.8 x 107 and 1.7 x 107cfu/g for flour A, B and C fermented doughs respectively. A total of seven Lactobacillus species were isolated; Lactobacillus fermentum, Lactobacillus sanfransicensis, Lactobacillus case

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Dobre, Alina Alexandra, Elena Mirela Cucu, and Nastasia Belc. "Influence of Technological Parameters on Sourdough Starter Obtained from Different Flours." Applied Sciences 14, no. 11 (2024): 4955. http://dx.doi.org/10.3390/app14114955.

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One of the oldest biotechnological processes used in bread manufacture is sourdough production which relies on wild yeast and lactobacillus cultures naturally present in flour. The aim of this paper was to evaluate the influence of selected flours of different cereal grains (ancient wheat, corn, and rye), different dough variations, and temperature of fermentation on the quality of spontaneous sourdough. Two values of fermentation temperatures were tested (25 °C and 35 °C), and for each temperature analyzed, three backslopping steps were carried out to obtain mature doughs according to the tra

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Codină, G. G., S. Mironeasa, D. V. Voica, and C. Mironeasa. "Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times." Czech Journal of Food Sciences 31, No. 3 (2013): 222–29. http://dx.doi.org/10.17221/216/2012-cjfs.

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A Principal Component Analysis method based on multivariate analysis was used to evaluate the correlation between the fermentable sugar content of dough and its behaviour during fermentation at different fermentation times of 60, 120, and 180 minutes. The concentration of fermentable sugars during dough fermentation (sucrose, glucose, maltose, and fructose) was determined using a High Performance Liquid Chromatography device. Also, the Chopin Rheofermentometer device was used for the analysis of gas production and dough development at the fermentation times mentioned above. From the aspect of

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Dodic, Jelena, Dusanka Pejin, Stevan Popov, Sinisa Dodic, Jasna Mastilovic, and Jovanka Popov-Raljic. "Influence of addition of amylase preparation to dough on fermentative activity of baker's yeast." Zbornik Matice srpske za prirodne nauke, no. 108 (2005): 217–27. http://dx.doi.org/10.2298/zmspn0508217d.

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Dough samples with different content of amylases were investigated immediately after mixing and after 7, 14 and 30 days of frozen storage. The obtained results show that the fermentation time is shorter, both in fresh and frozen samples, when amylase sample 1 was added, compared to dough without enzymes. The addition of amylase 2 to dough resulted in minimal decrease of "rising" time, both is frozen and fresh dough samples. The rising time of fresh samples was shorter when amylase 3 was added to dough. The specific fermentative activity of fresh dough samples is increasing by about 10% compare

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11

Huang, Chengye, Jing Huang, Binle Zhang, et al. "Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation." Foods 12, no. 3 (2023): 605. http://dx.doi.org/10.3390/foods12030605.

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This study investigated the impact of in situ-formed exopolysaccharides (EPS) in red bean (Vigna angularis) sourdough fermented by Weissella confusa QS813 on dough rheo-fermentation properties, bread-making quality and aroma characteristics of red bean sourdough bread. The EPS formed in red bean sourdough and sourdough-induced acidification improved the maximum dough fermentation height, gas retention coefficient and viscoelastic properties of dough. Doughs had a lower increase rate of total SDS-soluble gluten proteins, a low decline in GMP content and similar free sulfhydryl content to wheat

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Collar, C., J. C. Martinez, P. Andreu, and E. Armero. "Effects of enzyme associations on bread dough performance. A response surface analysis/ Efectos de las asociaciones enzimáticas sobre la calidad funcional de masas panarias. Análisis de superficies de respuesta." Food Science and Technology International 6, no. 3 (2000): 217–26. http://dx.doi.org/10.1177/108201320000600304.

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Effects of starch (bacterial α-amylase and NMYL) and non-starch (xylanase PTP, lipase NVZ and glucose-oxidase GLZ) degrading enzymes on dough quality parameters (rheological, fermentative, textural and thermal characteristics) were determined by means of the response surface methodology to a central composite design of white wheat dough samples. PTP showed linear, interactive and/or quadratic significant effects on most functional properties. Higher dosages of PTP yielded softer and less adhesive doughs with higher gas retention capability but with weakened gluten and poorer machinability (sti

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Alkay, Zühal, and Muhammed Durak. "THE EFFECT OF COMBINATIONS OF SOURDOUGH LACTIC ACID BACTERIA AND YEASTS ON WHEAT BREAD QUALITY: EVALUATION IN TERMS OF MICROBIOLOGICAL, RHEOLOGICAL, TEXTURAL AND VOLATILE COMPONENTS." Latin American Applied Research - An international journal 54, no. 1 (2024): 31–38. http://dx.doi.org/10.52292/j.laar.2024.1054.

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In this study, co-cultivation of lactic acid bacteria (Lb. plantarum 45MK-30, Lb. fermentum 29GT-19) and yeasts (Saccharomyces cerevisiae 06B-39, Kazachstania humilis KCO-60 and Pichia membranifaciens 11G-11) on the quality of sourdough bread the effect was studied. Two different fermentation conditions were used for this (I and II fermentation). While cell density and pH value of microorganisms were close to each other in I fermentation, a decrease in these values was observed in II fermentation. Also, all doughs exhibited elastic behavior. It can be said that the textural feature of sourdoug

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Adamek, Martin, Magdalena Zvonkova, Iva Buresova, et al. "Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing." Sensors 23, no. 1 (2023): 534. http://dx.doi.org/10.3390/s23010534.

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Dough fermentation in gluten-free bakery products is problematic due to the absence of gluten, which provides advantageous rheological properties. A thermodynamic sensor (TDS) system combined with an electronic nose was tested as an alternative to conventional methods monitoring dough development based on mechanical properties. In the first part, the configuration of the sensors in the thermodynamic system and their response to different heat-source positions, which significantly affect the output signal from the measurement system, were investigated. The practical contribution lies in the app

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15

Belcar, Justyna, Anna Sobczyk, Tomasz R. Sekutowski, Sławomir Stankowski, and Józef Gorzelany. "Evaluation of Flours from Ancient Varieties of Wheat (Einkorn, Emmer, Spelt) used in Production of Bread." Acta Universitatis Cibiniensis. Series E: Food Technology 25, no. 1 (2021): 53–66. http://dx.doi.org/10.2478/aucft-2021-0005.

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Abstract The study investigates rheological properties of dough and baking process made from flour obtained by milling grains from ancient varieties of wheat (einkorn, emmer and spelt), compared to common wheat flour dough (Arkadia variety). The findings show that einkorn flour dough and emmer flour dough present poor tolerance to mechanical processing and prolonged fermentation. These types of dough should be mixed through relatively short, and fermentation time should not exceed 80 minutes for einkorn dough and 45 minutes in the case of emmer dough. In the case of spelt flour dough, the opti

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Liu, Jun, Lei Yang, Yingji Wang, et al. "Effect of Mixed Yeast Strains and Additives on the Quality of Long-Term Refrigerated Fermented Doughs." Foods 14, no. 5 (2025): 717. https://doi.org/10.3390/foods14050717.

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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-Saccharomyces cerevisiae 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 ye

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Raffak, Anas, Youssef Chafai, Allal Hamouda, Amina Ouazzani Touhami, and Majid Mounir. "Assessment of the Fermentative Performance of Traditional Fresh Moroccan Sourdoughs and Their Freeze-Dried Forms Using Online Monitoring Device: Panigraph." Applied Sciences 13, no. 22 (2023): 12453. http://dx.doi.org/10.3390/app132212453.

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The fermentative activity of sourdoughs and their stabilities are some of the main concerns of professionals in food science. The aim of this study was to evaluate the fermenting capacity of three traditional fresh sourdoughs and their freeze-dried forms with different compositions prepared by housewives in three different regions of Morocco. A device equipped with several sensors was developed to monitor several parameters simultaneously and in real time (the pH, dough rise, loss of mass, CO2 and ethanol release). The results showed that the duration of dough fermentation was long, ranging fr

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Martirosyan, Vladimir, Olga Tyurina, Yulia Karabinskaya, Alla Borisova, and Irina Peshkina. "Application of textured wheat flour in bakery technology." BIO Web of Conferences 64 (2023): 01002. http://dx.doi.org/10.1051/bioconf/20236401002.

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The paper presents the study results on the effect of textured wheat flour on organoleptic, physical and chemical, and microbiological quality indicators, and storage stability of bakery products. The study objects were samples of bakery products made by the sponge and dough method with and without prior dough fermentation and those made by the quick sponge method. The addition of the studied flour in the amount of 40% by flour weight did not significantly affect the organoleptic quality indicators, as well as the moisture and acidity of bakery products made by different methods. The protein c

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Parkhomovskyi, Oleksandr, Dmytro Trushakov, Marianna Fedotova, and Oleksandr Kozlovskyi. "Modernization and Research of the Control System of the Process of Dough Fermentation." National Interagency Scientific and Technical Collection of Works. Design, Production and Exploitation of Agricultural Machines, no. 53 (2023): 305–11. http://dx.doi.org/10.32515/2414-3820.2023.53.305-311.

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A new method for determining the readiness of fermented dough in a sealed fermenter is proposed in the article. A detailed analysis was conducted and popular bread production methods were identified, including the Biga method. The study focused on the fermentation process and its properties. The fermentation process is an important part of bread production. It affects the texture, taste, and nutritional value of the finished bread. There are many different fermentation methods, each with its own advantages and disadvantages. In the traditional fermentation method, the dough is left on a table

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Paquet-Durand, Olivier, Viktoria Zettel, Abdolrahim Yousefi-Darani, and Bernd Hitzmann. "The Supervision of Dough Fermentation Using Image Analysis Complemented by a Continuous Discrete Extended Kalman Filter." Processes 8, no. 12 (2020): 1669. http://dx.doi.org/10.3390/pr8121669.

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Dough fermentation is an important step during the preparation of fermented baking goods. For the supervision of dough fermentation, a continuous-discrete extended Kalman filter was applied, which uses an image analysis system as the measurement. By estimation a fixed number of gas bubbles inside the dough, the radius of an average bubble was determined. A mathematical dough model was used by the extended Kalman filter to estimate the radius of the average bubble, the CO2 concentration of the non-gas dough phase and the number of CO2 molecules in the average bubble. During a fermentation of 50

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Longoria, Samuel, Juan Contreras, Ruth Belmares, Mario Cruz, and Mildred Flores. "Effect of Short Fermentation Times with Lactobacillus paracasei in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits." Applied Sciences 10, no. 4 (2020): 1383. http://dx.doi.org/10.3390/app10041383.

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Dough fermentation with lactic acid bacteria has been extensively studied due to the associated health benefits and its effects on physical and rheology parameters in dough and bread. However, most of the studies rely on long fermentation times. The aim of this study is to evaluate the effect of short fermentation times (0 to 8 h) with Lactobacillus paracasei in rheology, physical and chemical properties on cassava dough and biscuits. Both storage modulus and loss modulus decreased as the fermentation times increased, down to 54,206.67 ± 13,348 and 17,453.89 ± 3691 Pa, respectively. Fermentati

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Limongi, Simone, Deise Rosana Silva Simões, and Ivo Mottin Demiate. "Production of pizza dough with reduced fermentation time." Food Science and Technology 32, no. 4 (2012): 793–97. http://dx.doi.org/10.1590/s0101-20612012005000093.

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The aim of this study was to reduce the fermentation time of pizza dough by evaluating the development of the dough during fermentation using a Chopin® rheofermentometer and verifying the influence of time and temperature using a 2² factorial design. The focus was to produce characteristic soft pizza dough with bubbles and crispy edges and soft in the center. These attributes were verified by the Quantitative Descriptive Analysis (QDA). The dough was prepared with the usual ingredients, fermented at a temperature range from 27 to 33 ºC for 30 to 42 minutes, enlarged, added with tomato sauce, b

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Murniece, Ruta, Sanita Reidzane, Ruta Galoburda, Vitalijs Radenkovs, and Dace Klava. "The Impact of Fermented Scald on Rye and Hull-Less Barley Dough and Bread Structure Formation." Foods 12, no. 24 (2023): 4475. http://dx.doi.org/10.3390/foods12244475.

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In wholemeal bread production, scalding and fermentation contribute to the improvement of the structural characteristics of the dough and bread. The influence of fermented scald on rye and barley dough and bread structure formation was specified in this study. The microstructural analysis performed using a scanning electron microscope revealed the separation of phases during the fermentation of scalds. According to the storage G′ and loss G″ moduli, both scalds exhibited elastic character over viscous. The fermentation of barley scald increased both moduli and complex viscosity, while no subst

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Amr, Ayed, Mohammad Saleh, Asma Taibi, and Ashraf Alkhamaiseh. "Effect of Wheat Bran Levels and Particle Size on the Rheological Properties of Wheat Flour Dough." Jordan Journal of Agricultural Sciences 19, no. 1 (2023): 56–68. http://dx.doi.org/10.35516/jjas.v19i1.155.

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This study sheds light on the effects of wheat bran on dough rheological properties, especially gluten index and gassing power. To this end bran with three particle sizes (coarse≥ 300um, medium 300-180um, and fine ≤180um) at three levels (10%, 20%, and 30%) was added to straight-grade flour, which was also used as a control. Proximate analysis, rheological and physical properties of the bran particles and doughs were determined using the approved official methods of Farinograph, Extensograph, Risograph, and gluten index instruments. Farinograph results showed that water absorption capacity (WA

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I. Kamal, Mervat. "SCREENING HETEROSIS IN HYBRID YEAST CELLS FOR THEIR LEAVENING PROPERTIES UNDER OSMOTIC STRESS." International Journal of Agriculture, Environment and Bioresearch 08, no. 01 (2023): 189–225. http://dx.doi.org/10.35410/ijaeb.2023.50812.

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Bread-making industry occupies an important place in the food sector. This industry is in full process of expansion and automation for obtaining good quality and cost-efficient products. Hybridization in yeast gives rise to offspring carrying an admixture of both parental genotypes which display unique traits that may drive adaptation to changing environments. This study aimed to evaluate the fermentation performance of hybrid yeast cells under sucrose stress, as well as, to elucidate the role of fermentation time in decreasing the weight of fermented bread dough. Two hybrids originated from t

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Tuccillo, Fabio, Yaqin Wang, Minnamari Edelmann, Anna-Maija Lampi, Rossana Coda, and Kati Katina. "Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate." Foods 11, no. 22 (2022): 3579. http://dx.doi.org/10.3390/foods11223579.

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Fermentation with Weissella confusa A16 could improve the flavor of various plant-based sources. However, less is known about the influence of fermentation conditions on the profile of volatile compounds, dextran synthesis and acidity. The present work investigates the synthesis of potential flavor-active volatile compounds, dextran, acetic acid, and lactic acid, as well as the changes in viscosity, pH, and total titratable acidity, during fermentation of faba bean protein concentrate with W. confusa A16. A Response Surface Methodology was applied to study the effect of time, temperature, doug

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Marie, Hrušková, and Švec Ivan. "Rheological Characteristics of Composite Flour with Linseed Fibre – Relationship to Bread Quality." Czech Journal of Food Sciences 35, No. 5 (2017): 424–31. http://dx.doi.org/10.17221/450/2016-cjfs.

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Linseed fibre represents a rich natural source of dietary fibre. Here, we report that the addition of linseed fibre at levels of 2.5 and 5.0% changes the viscosity of wheat flour as well as the rheological properties of non-fermented and fermented dough. The differences recorded between fibre from golden and brown flax seeds (GF and BF, respectively) were not significant; BF caused a stronger increase in non-fermented dough elasticity. The addition of both variants reduced fermentation times and partially decreased dough volumes during the three phases of the fermentation process. The results

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Franco, Wendy, Ilenys Pérez-Díaz, Lauren Connelly, and Joscelin Diaz. "Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation." Foods 9, no. 3 (2020): 337. http://dx.doi.org/10.3390/foods9030337.

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Quinoa, a nutritional grain, can be used as an ingredient in gluten-free sourdoughs. This study characterizes quinoa flour spontaneous fermentation with emphasis in the isolation of exopolysaccharide (EPS) producer bacteria. Real, red and black grains were studied. Dough yield, microbiota composition and fermentation biochemistry were determined for a total of 36 quinoa flour fermentations. The fermentation biochemistry was monitored by high-performance liquid chromatography (HPLC) analysis, pH measurement and titratable acidity. Changes in the microbiota were monitored by plating on deMann Ro

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Tadesse, Belay Tilahun, Andualem Bahiru Abera, Anteneh Tesfaye Tefera, Diriba Muleta, Zewdu Terefework Alemu, and Gary Wessel. "Molecular Characterization of Fermenting Yeast Species from Fermented Teff Dough during Preparation of Injera Using ITS DNA Sequence." International Journal of Food Science 2019 (July 1, 2019): 1–7. http://dx.doi.org/10.1155/2019/1291863.

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Identification of the yeast responsible for Injera fermentation is important in order to be more consistent and for scale-up of Injera production. In this study, yeast were isolated and identified from fermenting teff dough sample collected from household, hotels, and microenterprises, Addis Ababa. Initially, the yeast obtained from fermenting teff dough of different sources were selected on the basis of their CO2 production potentials. Its DNA sequencing of isolated yeast identified Pichia fermentans, Pichia occidentalis, Candida humilis, Saccharomyces cerevisiae, and Kazachstania bulderi. Th

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Shima, Jun, Akihiro Hino, Chie Yamada-Iyo, et al. "Stress Tolerance in Doughs of Saccharomyces cerevisiae Trehalase Mutants Derived from Commercial Baker’s Yeast." Applied and Environmental Microbiology 65, no. 7 (1999): 2841–46. http://dx.doi.org/10.1128/aem.65.7.2841-2846.1999.

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ABSTRACT Accumulation of trehalose is widely believed to be a critical determinant in improving the stress tolerance of the yeastSaccharomyces cerevisiae, which is commonly used in commercial bread dough. To retain the accumulation of trehalose in yeast cells, we constructed, for the first time, diploid homozygous neutral trehalase mutants (Δnth1), acid trehalase mutants (Δath1), and double mutants (Δnth1 ath1) by using commercial baker’s yeast strains as the parent strains and the gene disruption method. During fermentation in a liquid fermentation medium, degradation of intracellular trehalo

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Kostyuchenko, Marina, Natalia Kolotova, Irina Tyurina, Natalia Golubko, and Olga Tyurina. "Effect of long, low-temperature fermentation on properties of dough and quality of rich bakery products made from wheat flour." BIO Web of Conferences 64 (2023): 01011. http://dx.doi.org/10.1051/bioconf/20236401011.

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The paper reports the findings obtained in the study of the effect of long, low-temperature fermentation on properties of dough and quality of rich bakery products made from wheat flour. This technological solution is one of the promising and generally accepted approaches used for production of bakery products in many countries. The study objects were samples of semi-finished bakery products and rich bakery products with a sugar and fat content of 17% by flour weight made in accordance with the baking formula. We studied the effect of long fermentation of dough for 8, 16, 24, and 48 h at low t

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Timmermans, Evelyne, An Bautil, Kristof Brijs, Ilse Scheirlinck, Roel Van der Van der Meulen, and Christophe M. Courtin. "Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics." Foods 11, no. 10 (2022): 1388. http://dx.doi.org/10.3390/foods11101388.

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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 m

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Carboni, Angela Daniela, Andrea Gómez-Zavaglia, Maria Cecilia Puppo, and María Victoria Salinas. "Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality." Foods 11, no. 13 (2022): 1866. http://dx.doi.org/10.3390/foods11131866.

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Bread is a popular food that is widely consumed worldwide but has a short shelf life. Besides that, when incorporating prebiotics and calcium, aging mechanisms accelerate, further shortening the shelf-life. The objective of this work was to evaluate the effect of freezing storage on the rheological (loss tangent, tan δ) and thermal (glass transition temperature, Tg) properties of unfrozen dough, the fermentation times (tf), and the baking quality of wheat bread fortified with calcium and inulin. Formulations studied included wheat flour (control-C), flour with 1800 ppm Ca (calcium carbonate-CA

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Shanina, Olha, Natalia Borovikova, Tatyana Gavrish, and Kateryna Dugina. "Technological aspects of rice gluten-free bread production." Potravinarstvo Slovak Journal of Food Sciences 16 (September 14, 2022): 579–89. http://dx.doi.org/10.5219/1725.

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The article presents data on the study of the influence of hydrocolloids and protein additives on the technological aspects of gluten-free rice bread production. The method of full-factor experiment PFE 2 3 determined the optimal conditions for bread production – the amount of yeast 1.5% by flour weight, dough moisture 60%, duration of fermentation, and proofing 70 minutes. The prescribed amount of yeast, salt, agar, and gelatin was dissolved in water at 35 ºC and mixed with the specified amount of rice flour. The dough was kneaded for 15 minutes. The dough was placed in the mould and left to

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Yimer, Getnet A., Mohamed Frioui, Nadezhda V. Barakova, et al. "The effect of plant and fungal beta-glucan on the rheology of teff dough and the quality of bakery products." Processes and Food Production Equipment 17, no. 4 (2024): 12–17. https://doi.org/10.17586/2310-1164-2024-17-4-12-17.

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Functional and technological properties of teff flour, as well as plant-based and fungal β-glucans, were determined. The experiments used teff flour obtained from grains grown in Ethiopia (harvest of 2023); PromOat oat β-glucan produced by Lantmannen Oats in Sweden, with a β-glucan content of 32.0 ±0.2% on a dry basis, and fungal β-glucan extracted from Pleurotus ostreatus, with a β-glucan content of 31.2 ±0.1% on a dry basis. Water-binding capacity (WBC) was compared according to the standard method AACC 88-04, water-holding capacity (WHC) – according to the Inglett method. A rota-ry viscomet

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Istudor, Adriana, Gheorghe Voicu, Gheorghe Muscalu, and Paula Tudor. "Evaluation of carbon dioxide released by bread dough during proving stage." E3S Web of Conferences 180 (2020): 03012. http://dx.doi.org/10.1051/e3sconf/202018003012.

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This study presents the analysis of multiple bread dough proving processes with the purpose of establishing a correlation between the concentration of released carbon dioxide during fermentation and the working parameters (time and temperature). The testing was performed using a standard recipe for white bread dough, a small capacity prover with air conditioning unit for temperature and relative humidity regulation, CO2 and temperature sensors with data acquisition plate. In the first part are presented the results for 11 measurements of CO2 concentration for one dough piece fermentation proce

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Kylymenchuk, O. O., T. O. Velichko, A. A. Umanets, A. D. Gnilichenko, and H. O. Prodanova. "STUDY OF INDIVIDUAL BIOTECHNOLOGICAL ASPECTS OF WHEAT DOUGH FERMENTATION PROCESS." Grain Products and Mixed Fodder’s 19, no. 2 (2019): 27–32. http://dx.doi.org/10.15673/gpmf.v19i2.1444.

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The article presents the results of the study of behavior of Saccharomyces cerevisiae yeast cells during the fermentation of wheat dough with different vegetable oils, namely amaranth, sunflower and corn. The calculation of yeast cells and the study of their physiological characteristics were carried out at different stages of the process of fermentation of wheat flour bread. The dynamics of changes in acidity in the fermentation process and the maturation of the dough were investigated by the titrimetric method. The study results indicate that the process of adaptation of the yeast cell to th

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Wang, Zheng, Xiaoling Tian, Shunshun Lin, Yanxia An, Longke Zhao, and Mengqin Li. "Effects of Commercial Yeast on the Quality of Frozen Dough and Steamed Bread in Different Regions of China." Journal of Food Processing and Preservation 2023 (October 10, 2023): 1–10. http://dx.doi.org/10.1155/2023/8873037.

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This study delved into the impact of various commercial yeast strains from different geographic regions on the quality attributes of dough and steamed bread. The investigation encompassed aspects such as fermentation dynamics, texture profiles, and overall quality features of frozen dough and steamed bread products. Eighteen distinct commercial yeast strains were utilized to prepare dough samples. The findings revealed minimal disparity in the color and height-to-diameter ratio of the resulting steamed bread across all samples. However, frozen doughs formulated with commercial yeast sourced fr

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Drannikov, A. V., Ya P. Dombrovskaya, A. A. Derkanosova, E. V. Belokurova, D. S. Kitaev, and A. A. Shevtsov. "Application of water-honey extract of St. John’s wort herb to improve biotechnological and rheological properties of wheat dough." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (2022): 012030. http://dx.doi.org/10.1088/1755-1315/1052/1/012030.

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Abstract Experimental studies of the effect of water-honey extract of St. John's wort grass fermented by lactic acid bacteria Str.lactis and Str.cremoris on microorganisms causing microbiological deterioration of wheat flour bakery products showed a positive effect of the introduced component on the rheological and biotechnological parameters of wheat dough. By adding additional nutrients that activate the vital activity of the fermenting microflora, the gas-forming ability of the dough increased by 20%, the fermentation activity improved by 35%, and the desired dough acidity of 3.0 deg. was r

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Nakamura, Toshihide, Satoru Tomita, and Katsuichi Saito. "Metabolite Profiling in Dough During Fermentation." Food Science and Technology Research 24, no. 3 (2018): 509–17. http://dx.doi.org/10.3136/fstr.24.509.

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Elmehdi, H. M., J. H. Page, and M. G. Scanlon. "Monitoring Dough Fermentation Using Acoustic Waves." Food and Bioproducts Processing 81, no. 3 (2003): 217–23. http://dx.doi.org/10.1205/096030803322437983.

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PAO, STEVEN, CHYER KIM, LARRY JORDAN, WILBERT LONG, PAULA INSERRA, and BRIAN SAYRE. "Growth of Salmonella enterica and Staphylococcus aureus in No-Knead Bread Dough during Prolonged Yeast Fermentation†." Journal of Food Protection 74, no. 2 (2011): 285–88. http://dx.doi.org/10.4315/0362-028x.jfp-10-319.

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A convenient bread making method involving prolonged fermentation of no-knead (nonkneaded) dough has become popular in recent years. In the present study, the microbial safety of no-knead dough made with a 375:325:5:1 weight ratio of flour, water, salt, and bread yeast was investigated. Three brands of dehydrated yeast were used for this study. The growth of inoculated Salmonella enterica and Staphylococcus aureus in no-knead dough during fermentation was significant (P &lt; 0.05), regardless of yeast brand. The multiplication rates of S. enterica in the initial 12 h and S. aureus over the

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Aslankoohi, Elham, Bo Zhu, Mohammad Naser Rezaei, et al. "Dynamics of the Saccharomyces cerevisiae Transcriptome during Bread Dough Fermentation." Applied and Environmental Microbiology 79, no. 23 (2013): 7325–33. http://dx.doi.org/10.1128/aem.02649-13.

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ABSTRACTThe behavior of yeast cells during industrial processes such as the production of beer, wine, and bioethanol has been extensively studied. In contrast, our knowledge about yeast physiology during solid-state processes, such as bread dough, cheese, or cocoa fermentation, remains limited. We investigated changes in the transcriptomes of three genetically distinctSaccharomyces cerevisiaestrains during bread dough fermentation. Our results show that regardless of the genetic background, all three strains exhibit similar changes in expression patterns. At the onset of fermentation, expressi

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Alba, Casado, Álvarez Alberto, González Leticia, Fernández Domingo, Marcos José L, and Tornadijo María E. "Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality." Czech Journal of Food Sciences 35, No. 6 (2017): 496–506. http://dx.doi.org/10.17221/68/2017-cjfs.

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The chemical, microbiological, and texture characteristics and rheological properties of sourdoughs were studied in the course of fermentations at 25 and 35°C over a period of 72 hours. After 6 h of fermentation, pH decreased rapidly in the sourdough at 35°C. However, after 72 h the pH values were slightly lower in the sourdough at 25°C. To obtain sourdough with an optimum pH, 11 h were required at 25°C and 9 h at 35°C. Acidity increased more slowly in sourdough at 25°C. However, values were similar in both types of dough after 24 h, but higher in dough at 25°C after 72 hours. Counts of lactic

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Pejin, Dusanka, Irena Dosanovic, Stevan Popov, et al. "Influence of dough freezing on Saccharomyces cerevisiae metabolism." Zbornik Matice srpske za prirodne nauke, no. 113 (2007): 293–301. http://dx.doi.org/10.2298/zmspn0713293p.

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The need to freeze dough is increasing in bakery production. Frozen dough can be stored for a long time without quality change. The capacity of bakery production can be increased in this way, and in the same time, the night shifts can be decreased. Yeast cells can be damaged by freezing process resulting in poor technological quality of dough after defrostation (longer fermentation of dough). The influence of frozen storage time of dough on survival percentage of Saccharomyces cerevisiae was investigated. Dough samples were taken after 1, 7, 14 and 28 days of frozen storage at -20?C. After def

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Faria Júnior, W. G., L. C. Gonçalves, G. O. Ribeiro Júnior, et al. "Effect of grain maturity stage on the quality of sorghum BRS-610 silages." Arquivo Brasileiro de Medicina Veterinária e Zootecnia 63, no. 5 (2011): 1215–23. http://dx.doi.org/10.1590/s0102-09352011000500024.

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The quality of sorghum BRS-610 silages in seven stages of grain maturity, between the milky and dry stage, for determination of the ideal moment of ensilage was evaluated. The silos were open after 56 days of fermentation. The values for dry matter of silages increased from 199 to 473g/kg or from 19.9 to 47.3%, with the advance of stage maturity of grains. As for the quality of fermentation, the silages may be classified as excellent quality in every stage of maturity. The lower values of neutral detergent fiber, 539g/kg or 53.9%, and acid detergent fiber, 307g/kg or 30.7%, were observed betwe

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Sanfilippo, Rosalia, Michele Canale, Giacomo Dugo, et al. "Effects of Partial Replacement of Durum Wheat Re-Milled Semolina with Bean Flour on Physico-Chemical and Technological Features of Doughs and Breads during Storage." Plants 12, no. 5 (2023): 1125. http://dx.doi.org/10.3390/plants12051125.

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The ‘Signuredda’ bean is a local genotype of pulse with particular technological characteristics, cultivated in Sicily, Italy. This paper presents the results of a study to evaluate the effects of partial substitutions of durum wheat semolina with 5%, 7.5%, and 10% of bean flour to prepare durum wheat functional breads. The physico-chemical properties and the technological quality of flours, doughs, and breads were investigated, as well as their storage process up to six days after baking. With the addition of bean flour, the proteins increased, as did the brown index, while the yellow index d

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Kaino, Tomohiro, Tetsuya Tateiwa, Satomi Mizukami-Murata, Jun Shima, and Hiroshi Takagi. "Self-Cloning Baker's Yeasts That Accumulate Proline Enhance Freeze Tolerance in Doughs." Applied and Environmental Microbiology 74, no. 18 (2008): 5845–49. http://dx.doi.org/10.1128/aem.00998-08.

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ABSTRACT We constructed self-cloning diploid baker's yeast strains by disrupting PUT1, encoding proline oxidase, and replacing the wild-type PRO1, encoding γ-glutamyl kinase, with a pro1(D154N) or pro1(I150T) allele. The resultant strains accumulated intracellular proline and retained higher-level fermentation abilities in the frozen doughs than the wild-type strain. These results suggest that proline-accumulating baker's yeast is suitable for frozen-dough baking.

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Зайцева, Ирина, Irina Zaitseva, Светлана Шеламова, Svetlana Shelamova, Наталья Дерканосова, and Natal'ya Derkanosova. "Effect of Pumpkin Husks on Cracker Dough Fermentation." Food Processing: Techniques and Technology 49, no. 3 (2019): 470–78. http://dx.doi.org/10.21603/2074-9414-2019-3-470-478.

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An acute deficiency of food fibers is one of the most urgent problems of balanced diet. Food status can be increased by fortifying food formulae with natural raw ingredients that are rich in alimentary fibers. Dry residue of fruit and vegetable husks is a by-product of mother juice. Pumpkin husks were selected as an ingredient for cracker dough as a result of preliminary comparative researches of its structure and functional and technological properties. Pumpkin husks are a powdery product of cream color with an orange shade, humidity = 5.3%, cellulose = 19.6%, hemicelluloses = 3.5%, pectin =

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Codină, Georgiana Gabriela, Dumitru Zaharia, Sorina Ropciuc, and Adriana Dabija. "Influence of magnesium gluconate salt addition on mixing, pasting and fermentation properties of dough." EuroBiotech Journal 1, no. 3 (2017): 222–25. http://dx.doi.org/10.24190/issn2564-615x/2017/03.04.

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Abstract The effect of magnesium ions from gluconate salt at the level of 100, 150 and 200 mg/100g addition on empirical dough rheological properties from the 550 wheat flour type was studied. Dough rheological properties during mixing (dough development time, dough stability, degree of softening), α amylase activity and gelatinization temperature were analyzed by using a Falling Number and Amylograph. During fermentation were analyzed the maximum height of gaseous production, total CO2 volume production, volume of the gas retained in the dough at the end of the test and the retention coeffici

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