ArticlePolymers2020
The Self-Enforcing Starch-Gluten System-Strain-Dependent Effects of Yeast Metabolites on the Polymeric Matrix.
Article in Polymers, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 26 citations in OpenAlex.
- Yeast strains with varying oven rise performance show distinct effects on dough gas cell stability and bread crumb structure.Food chemistry: X · 2026Article
- Effect of Mixed Yeast Strains and Additives on the Quality of Long-Term Refrigerated Fermented Doughs.Foods (Basel, Switzerland) · 2025Article
- The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread.Foods (Basel, Switzerland) · 2024Article
- Article
- Strain-dependent assessment of dough's polymer structure and functionality during the baking process.PloS one · 2023Article
- Micro-Scale Shear Kneading-Gluten Network Development under Multiple Stress-Relaxation Steps and Evaluation via Multiwave Rheology.Polymers · 2022Article
- Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The rheological behaviour of dough during the breadmaking process is strongly affected by the accumulation of yeast metabolites in the dough matrix. The impact of metabolites in yeasted dough-like concentrations on the rheology of dough has not been characterised yet for process-relevant deformation types and strain rates, nor has the effect of metabolites on strain hardening behaviour of dough been analysed. We used fundamental shear and elongational rheometry to study the impact of fermentation on the dough microstructure and functionality. Evaluating the influence of the main metabolites, the strongest impact was found for the presence of expanding gas cells due to the accumulation of the yeast metabolite CO
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Registered trials
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