Abstract
This research focuses on the leavening performances and development of volatile compounds of three strains of Zymomonas mobilis in the production of yeast-free doughs. Z. mobilis DSM 3580, 424, and 473 were used in doughs supplemented with glucose and with or without NaCl. Z. mobilis produced about 10 mg ethanol/g dough, with maximum dough volumes (640–680 mL) being reached after 2 h leavening. NaCl addition postponed this parameter up to 6 h. Among organic acids, hexanoic acid resulted the highest produced compound; DSM 424 and 473 formed more propanoic, butanoic and pentanoic acid, being both negatively affected by NaCl. Esters were mainly discriminated on NaCl addition, with octanoic acid (DSM 3580), butanoic acid (DSM 424), and propanoic acid (DSM 473) ethyl esters as main components. DSM 3580 specifically produced 2-heptanal, DSM 424 2-hexadecenal, (E) and DSM 473 octanal, while DSM 424 and DSM 473 produced 2-butanone-4-hydroxy better than DSM 3580. Z. mobilis unique signatures were the production of nonanoic and undecanoic acids, 2-hexadecenal, (E), L(+)-tartaric acid diethyl ester and 3-decen-5-one, 4-methyl, (E). This outcome can pave the way for using Z. mobilis in baking goods, providing innovation possibilities in the area of yeast-free leavened products.
Highlights
Adverse reactions from the ingestion of foods containing baker’s yeast are increasing in Western people
Results showed that a controlled addition of glucose to the dough generated better results than those obtained with the co-culture of L. sanfranciscensis, which strongly acidified the dough slowing down the growth of Z. mobilis
The present paper relates to the use of Z. mobilis as a leavening agent in yeast-free doughs
Summary
Adverse reactions from the ingestion of foods containing baker’s yeast are increasing in Western people. Since dietary therapy excludes yeast-containing foods for most patients, interest in the replacement of S. cerevisiae in bread-making and other fermentation processes is growing. For fulfilling this need, scientific research has been focused on the leavening performance of Zymomonas mobilis [3,4]. The main drawback is that this bacterium can use only glucose, fructose and sucrose, carbohydrates present in flours at very limited concentrations, while maltose remains unconsumed Based on these considerations, Musatti et al [5,6] set up a yeast-free bakery product leavened with its unconventional association with Lactobacillus sanfranciscensis exploiting the maltose hydrolytic activity of the LAB. Recent results evidenced that sucrose can be successfully used by Z. mobilis to leaven a dough, with improved gas production and retention capacity [7]
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