Contribution of yeast freezing to the quality of frozen dough: Rheological properties, protein depolymerization, gluten conformation and water state

Abstract

The present study has comparatively investigated the variation in yeast leachates in frozen suspension and dough systems and assessed the effects of leachate released from frozen yeast cells on dough rheology, protein molecular weight distribution, gluten conformation, and water state. The results revealed that yeast in the dough was more susceptible to freezing than that in the suspension and released more low-molecular-weight metabolites (e.g., trehalose, glutathione, and amino acids) into the dough matrix. Dynamic rheological measurements showed that frozen yeasted dough had weaker viscoelastic properties than non-yeasted dough. Fourier transform infrared spectroscopy revealed a high fraction of β-turns and random coils at the expense of α-helices and β-sheets, demonstrating a flexible protein secondary structure and increase in weakened hydrogen bonds in the gluten network. The presence of yeast in the frozen dough facilitated dough depolymerization via the cleavage of interchain disulfide bonds of gluten protein and softened the gluten network structure. Yeast leachates released from frozen yeast cells caused water redistribution in the dough and increased water release from the weakened gluten network, increasing freezable water content. This study has revealed the essential role of yeast freezing in gluten depolymerization and the deterioration of dough quality.