NDLI: Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose

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Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose

Content Provider	Semantic Scholar
Author	Musatti, Alida Cappa, Carola Mapelli, Chiara Alamprese, Cristina Rollini, Manuela
Copyright Year	2020
Abstract	Zymomonas mobilis, because of its fermentative metabolism, has potential food applications in the development of leavened baked goods consumable by people with adverse responses to Saccharomyces cerevisiae. Since Z. mobilis is not able to utilize maltose present in flour, the effect of sucrose addition (2.5 g/100 g flour) on bread dough leavening properties was studied. For comparison purposes, leavening performances of S. cerevisiae with and without sucrose were also investigated. Doughs leavened by Z. mobilis without sucrose addition showed the lowest height development (14.95 ± 0.21 mm) and CO2 production (855 ± 136 mL). When sucrose was added, fermentative performances of Z. mobilis significantly (p < 0.05) improved (+80% and +85% of gas production and retention, respectively), with a dough maximum height 2.6 times higher, results indicating that Z. mobilis with sucrose can be leavened in shorter time with respect to the sample without addition. S. cerevisiae did not benefit the sucrose addition in terms of CO2 production and retention, even if lag leavening time was significantly (p < 0.05) shorter (about the half) and time of porosity appearance significantly (p < 0.05) longer (about 26%) with respect to S. cerevisiae alone. Results demonstrate that in the presence of sucrose, Z. mobilis can efficiently leaven a bread dough, thus providing innovation possibilities in the area of yeast-free leavened products.
File Format	PDF HTM / HTML
DOI	10.3390/foods9010089
PubMed reference number	31952190
Journal	Medline
Volume Number	9
Alternate Webpage(s)	https://res.mdpi.com/d_attachment/foods/foods-09-00089/article_deploy/foods-09-00089.pdf
Alternate Webpage(s)	https://doi.org/10.3390/foods9010089
Journal	Foods
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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