Characteristics of scalded dough fermented by co‐cultures of <i>Saccharomyces cerevisiae</i> Y10, <i>Wickerhamomyces anomalus</i> Y13 and <i>Torulaspora delbrueckii</i> Y22
Mengmeng Zhou, Zhijian Li
Abstract
Summary Scalding process could change properties of dough. Co‐culture of yeasts could improve the quality of product. In this study, characteristics of scalded dough with co‐cultures of Saccharomyces cerevisiae Y10, Wickerhamomyces anomalus Y13 and Torulaspora delbrueckii Y22 were investigated. Most starch granules lost shape and crystal pattern after scalding, meanwhile, gluten network had become weak, suggesting the gelatinisation of starch and damage of gluten protein. After fermentation, Y13 and Y22 cell populations increased rapidly. However, the cell number of Y10 decreased from 6.91 Lg CFU per gram dough to 5.42 Lg CFU per gram dough. Gluten protein aggregated into chunks after 8 h of fermentation, meanwhile, the water molecules in dough were bound more tightly. These results indicated that scalded dough provide a unique environment for the growth of yeasts, and further affect the characteristics of dough during fermentation.