pone.0282670.g002.tif (388.69 kB)
Effect of yeast on the dough structure accessed by shear rheological measurements during the baking process after 60 min resting/fermenting at 30°C.
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posted on 2023-03-07, 18:40 authored by Thekla Alpers, Thomas Becker, Mario JekleNetwork connectivity z describing quantity of interactions. (✱) Standard non-yeasted wheat dough and () yeasted wheat dough (1 g fresh yeast/100 g flour) [24,31]. (n ≥ 3, ± STD).
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small deformation testingnetwork reached beyondgas cells causedinduced gluten polymerizationfinal baking phase70 &# 176oven rise behaviorlarge deformation behaviordecreasing connectivity combinedstarch functionality prevaileddifferent structural levelsexpanded dough matrixdough &# 8217gluten functionality prevailedapplying saos rheologyyeasted dough matrixbaking lsf techniquestrain hardening behaviordough matrixyeasted doughsaos rheologygluten strandsbaking process&# 8776wheat doughstrain hardeningcombined impactdifferent deformationsyeast fermentationxlink ">two systemsthermal treatmentsubstantially subjectedstrain exertedrheological propertiespolymer structuremultiwave modemain hypothesisinline fermentationfirst timedependent assessment
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