Skip to main content
SpringerLink
Log in

How Yeast Impacts the Effect of Ascorbic Acid on Wheat Flour Dough Extensional Rheology

  • ORIGINAL ARTICLE
  • Published:
Food Biophysics Aims and scope Submit manuscript

Abstract

Ascorbic acid (AH2) is frequently included in wheat bread recipes to strengthen dough. We report here that its use increases dough extensional viscosity. However, its dough strengthening effect upon AH2 addition is more pronounced in yeasted dough samples than in its non-yeasted counterpart. This was unexpected as compressed yeast contains free glutathione (GSH) which decreases dough extensional viscosity. Additional tests showed that small levels of added GSH positively impacted the dough strengthening effect of AH2. However, AH2 did not compensate for the detrimental effect of higher levels of GSH. We hypothesize that the combined effect of GSH and AH2 may be the result of the timing of the reactions in which they are involved and/or may relate to the coupled oxidation/reduction reactions between GSSG and free cysteine. We conclude that yeast and its associated GSH are important determinants of the state of the redox couples in wheat flour-based bread dough. The choice and dosage of yeast can therefore influence the efficiency of dough improving agents.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

Availability of Data and Material

All relevant data are included in the paper and/or its Supplementary Information. All raw data are available from the corresponding author on request.

Code Availability

Not applicable.

Abbreviations

ηe0 +(ε = 2.35):

The value determined by extrapolating the linear part of the transient extensional viscosity curve at small strains (0.01 – 0.2) to the maximum strain ε of 2.35

ηe +(ε = 2.35):

The transient extensional viscosity in the non-linear region at maximum strain ε of 2.35

AH2 :

Ascorbic acid

CSH:

Cysteine

DHA:

Dehydroascorbic acid

EVF:

Extensional viscosity fixture

GSH:

Glutathione

GSSG:

Oxidized glutathione

MC:

Moisture content

ROS:

Reactive oxygen species

SH:

Sulfhydryl

SHI:

Strain hardening index

SS:

Disulfide

References

  1. J.A. Delcour, I.J. Joye, B. Pareyt, E. Wilderjans, K. Brijs, B. Lagrain, Annu. Rev. Food Sci. Technol. 3, 1 (2012)

    Article  CAS  Google Scholar 

  2. H. Wieser, Food Microbiol. 24, 2 (2007)

    Article  CAS  Google Scholar 

  3. W.S. Veraverbeke, C.M. Courtin, I.M. Verbruggen, J.A. Delcour, J. Cereal Sci. 29, 2 (1999)

    Article  Google Scholar 

  4. M. Li, T.C. Lee, J. Agric. Food Chem. 46, 3 (1998)

    Google Scholar 

  5. P.R. Shewry, A.S. Tatham, J. Cereal Sci. 25, 3 (1997)

    Article  Google Scholar 

  6. W.S. Veraverbeke, J.A. Delcour, Crit. Rev. Food Sci. Nutr. 42, 3 (2002)

    Article  Google Scholar 

  7. I.J. Joye, B. Lagrain, J.A. Delcour, J. Cereal Sci. 50, 1 (2009)

    Article  CAS  Google Scholar 

  8. M. Elkassabany, R.C. Hoseney, P.A. Seib, Cereal Chem. 57, 2 (1980)

    Google Scholar 

  9. N. Kaid, L. Rakotozafy, J. Potus, J. Nicolas, Cereal Chem. 74, 5 (1997)

    Article  Google Scholar 

  10. W. Grosch, H. Wieser, J. Cereal Sci. 29, 1 (1999)

    Article  CAS  Google Scholar 

  11. A.F. Dagdelen, D. Gocmen, J. Food Qual. 30, 6 (2007)

    Article  Google Scholar 

  12. W. Dong, R.C. Hoseney, Cereal Chem. 72, 1 (1995)

    Google Scholar 

  13. J. Reinbold, M. Rychlik, S. Asam, H. Wieser, P. Koehler, J. Agric. Food Chem. 56, 16 (2008)

    Article  CAS  Google Scholar 

  14. W. Li, S.S. Bollecker, J.D. Schofield, J. Cereal Sci. 39, 2 (2004)

    Google Scholar 

  15. J.D. Schofield, X. Chen, J. Cereal Sci. 21, 2 (1995)

    Article  Google Scholar 

  16. C. Walther, W. Grosch, J. Cereal Sci. 5, 3 (1987)

    Article  Google Scholar 

  17. R. Kieffer, J.J. Kim, C. Walther, G. Laskawy, W. Grosch, J. Cereal Sci. 11, 2 (1990)

    Article  Google Scholar 

  18. M. Nakamura, T. Kurata, Cereal Chem. 74, 5 (1997)

    Google Scholar 

  19. C. von Sonntag, D.J. Deeble, M. Hess, H.-P. Schuchmann and M.N. Schuchmann, in Active oxygens, lipid peroxides and antioxidants, ed. by K. Yagi (Boca Raton, Florida, 1993), pp. 127–138

    Google Scholar 

  20. Y. Miyamoto, K. Nishimura, Cereal Chem. 83, 5 (2006)

    Article  CAS  Google Scholar 

  21. K. Nishimura, Food Sci. Technol. Res. 19, 1 (2013)

    Article  Google Scholar 

  22. D. Every, M. Gilpin, N.G. Larsen, J. Cereal Sci. 23, 2 (1996)

    Google Scholar 

  23. W.L. Li, A.A. Tsiami and J.D. Schofield, in Wheat Gluten, ed. by P.R. Shewry and A.S. Tatham (Cambridge, United Kingdom, 2000), pp. 239–243

  24. I.J. Joye, A. Draganski, J.A. Delcour, R.D. Ludescher, Food Biophys. 7, 2 (2012)

    Article  Google Scholar 

  25. K. Decamps, I.J. Joye, D.E. De Vos, C.M. Courtin, J.A. Delcour, Crit. Rev. Food Sci. Nutr. 56, 5 (2016)

    Article  CAS  Google Scholar 

  26. C. Verheyen, A. Albrecht, J. Herrmann, M. Strobl, M. Jekle, T. Becker, Food Chem. 173, 1 (2015)

    Article  CAS  Google Scholar 

  27. B.J. Dobraszczyk, M. Morgenstern, J. Cereal Sci. 38, 3 (2003)

    Article  CAS  Google Scholar 

  28. B. Dunnewind, E.L. Sliwinski, K. Grolle, T. van Vliet, J. Texture Stud. 34, 5–6 (2003)

    Article  Google Scholar 

  29. T. van Vliet, A.M. Janssen, A.H. Bloksma, P. Walstra, J. Texture Stud. 23, (1992)

  30. M.A.P. Mohammed, E. Tarleton, M.N. Charalambides, J.G. Williams, J. Rheol. 57, 1 (2013)

    Article  CAS  Google Scholar 

  31. M. Meerts, R. Cardinaels, F. Oosterlinck, C.M. Courtin, P. Moldenaers, Food Bioprocess Technol. 10, 2 (2017)

    Google Scholar 

  32. B. Launay, C. Michon, J. Texture Stud. 39, 5 (2008)

    Article  Google Scholar 

  33. A. Turbin-Orger, A. Shehzad, L. Chaunier, H. Chiron, G. Della Valle, J. Food Eng. 168, (2016)

  34. T. Alpers, V. Tauscher, T. Steglich, T. Becker, M. Jekle, Polymers 13, 1 (2021)

    Google Scholar 

  35. J.I. Amemiya, J.A. Menjivar, J. Food Eng. 16, 1 (1992)

    Article  Google Scholar 

  36. P. Masi, S. Cavella, M. Sepe, Cereal Chem. 75, 4 (1998)

    Article  Google Scholar 

  37. M. Meerts, R. Cardinaels, F. Oosterlinck, C.M. Courtin, P. Moldenaers, Food Biophys. 12, 2 (2017)

    Article  Google Scholar 

  38. N.M. Edwards, J.E. Dexter, M.G. Scanlon, Cereal Chem. 79, 6 (2002)

    Article  Google Scholar 

  39. T. van Vliet, J. Cereal Sci. 48, 1 (2008)

    Article  Google Scholar 

  40. M. Meerts, A.R. Cervera, N. Struyf, R. Cardinaels, C.M. Courtin, P. Moldenaers, J. Cereal Sci. 82, 1 (2018)

    Article  CAS  Google Scholar 

  41. M.P. Newberry, N. Phan-Thien, O.R. Larroque, R.I. Tanner, N.G. Larsen, Cereal Chem. 79, 6 (2002)

    Article  Google Scholar 

  42. N.L. Chin, P.J. Martin, G.M. Campbell, J. Sci. Food Agric. 85, 13 (2005)

    Google Scholar 

  43. B. Hahn, W. Grosch, J. Cereal Sci. 27, 2 (1998)

    Article  Google Scholar 

  44. A. Aamodt, E.M. Magnus, E.M. Faergestad, J. Food Sci. 68, 7 (2003)

    Article  Google Scholar 

  45. A.H. Bloksma, Cereal Chem. 52, 3 (1975)

    Google Scholar 

  46. M. Meerts, H. Van Ammel, Y. Meeus, S. Van Engeland, R. Cardinaels, F. Oosterlinck, C.M. Courtin, P. Moldenaers, Food Bioprocess Technol. 10, 12 (2017)

    Google Scholar 

  47. Y.E. Liao, R.A. Miller, R.C. Hoseney, Cereal Chem. 75, 5 (1998)

    Article  Google Scholar 

  48. M.N. Rezaei, V.B. Jayaram, K.J. Verstrepen, C.M. Courtin, J. Sci. Food Agric. 96, 11 (2016)

  49. S. Hohmann, M. Krantz and B. Nordlander, in Osmosensing and Osmosignaling, ed. by D. Haussinger, H. Sies (San Diego, California, 2007), pp. 29–45

    Chapter  Google Scholar 

  50. M. Majzoobi, A. Abedi, Int. Food Res. J. 21, 3 (2014)

    Google Scholar 

  51. A.M. Galal, E. Varrianomarston, J.A. Johnson, Cereal Chem. 55, 5 (1978)

    Google Scholar 

  52. B. Lagrain, B.G. Thewissen, K. Brijs, J.A. Delcour, J. Agric. Food Chem. 55, 13 (2007)

    Article  CAS  Google Scholar 

  53. L. Guo, F. Fang, Y. Zhang, D. Xu, Z. Jin, X. Xu, Int. J. Food Sci. Technol. (2020). https://doi.org/10.1111/ijfs.14806

    Article  Google Scholar 

Download references

Acknowledgements

R. Mohammed is greatly thanked for technical support. K. Brijs acknowledges the Industrial Research Fund (KU Leuven, Leuven, Belgium) for his position as Innovation Manager. J. A. Delcour is beneficiary of Methusalem excellence funding at KU Leuven.

Funding

Puratos (Groot-Bijgaarden, Belgium) is thanked for partial financial support of KU Leuven's bread making research.

Kristof Brijs, Bram Pareyt and Jan A. Delcour.

Resources: Paula Moldenaers.

Supervision: Jan A. Delcour.

Author information

Authors and Affiliations

  1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium

    Alice S. Beghin, Nand Ooms, Kristof Brijs & Jan A. Delcour

  2. Puratos NV, Industrialaan 25, B-1702, Groot-Bijgaarden, Belgium

    Bram Pareyt

  3. Soft Matter, Rheology and Technology, KU Leuven, Celestijnenlaan 200F, B-3001, Leuven, Belgium

    Paula Moldenaers

Authors
  1. Alice S. Beghin
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Nand Ooms
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Kristof Brijs
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Bram Pareyt
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Paula Moldenaers
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Jan A. Delcour
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

Conceptualization: Alice S. Beghin, Nand Ooms, Kristof Brijs and Jan A. Delcour.

Methodology: Alice S. Beghin and Paula Moldenaers.

Formal analysis and investigation: Alice S. Beghin and Nand Ooms.

Writing – original draft preparation: Alice S. Beghin.

Writing – review and editing: Nand Ooms, Kristof Brijs, Bram Pareyt, Paula Moldenaers and Jan A. Delcour.

Corresponding author

Correspondence to Alice S. Beghin.

Ethics declarations

Conflicts of Interest

B. Pareyt is an employee of Puratos NV. All other authors declare no competing interests.

Ethics Approval

Not applicable.

Consent to Participate

Not applicable.

Consent for Publication

All authors have seen and approved the submission of the manuscript.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Supplementary Information

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Beghin, A.S., Ooms, N., Brijs, K. et al. How Yeast Impacts the Effect of Ascorbic Acid on Wheat Flour Dough Extensional Rheology. Food Biophysics 16, 406–414 (2021). https://doi.org/10.1007/s11483-021-09679-7

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11483-021-09679-7

Keywords

Search

Navigation