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首页> 外文期刊>Food Hydrocolloids >Immobilization as a tool to control fermentation in yeast-leavened refrigerated dough
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Immobilization as a tool to control fermentation in yeast-leavened refrigerated dough

机译：固定化作为控制酵母发酵冷藏面团中发酵的工具

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In order to extend the shelf life of refrigerated dough, a new method based on thermo-gelling immobilization is proposed. This slows fermentation at low temperatures (< 10 ℃) while enabling it at ambient temperature. The principle of immobilization is to create a physical barrier between the substrate and the enzymes or the yeast in order to reduce the production of CO_2. In this study, three different immobilization methods were investigated: (1) amylase immobilization, (2) yeast immobilization and (3) global dough immobilization. Enzyme immobilization in alginate/gelatin micro-beads was the least efficient since a high level of amylase leaching was observed. Furthermore, the fermentation process under refrigerated conditions was shown to be yeast limited, thus enzyme immobilization had little impact on the dough leavening. Immobilization of yeast into alginate/gelatin micro-beads enabled the complete arrest of fermentation. Raising the temperature resulted in bead solubilization and resumption of leavening, although the CO_2 production rate was only 15% of the normal leavening rate. This is a consequence of sodium alginate, which was demonstrated to be a strong amylase and yeast inhibitor. Global dough immobilization with gelatin proved to be an excellent method to control and improve dough fermentation. Indeed, under refrigerated conditions, no volume increase of the dough was observed, gluten network was preserved, the fermentation potential was recovered by up to 83% and the leavened dough stability was improved. Furthermore, the process is completely reversible. Gelatin was shown to catalyze maltose uptake and thus improve the dough development rate and dough leavening (150%). Gelatin can thus act both as a stopping agent and as a fermentation improver.
机译：为了延长冷冻面团的保质期，提出了一种基于热凝胶固定的新方法。这样可以在低温（<10℃）下减慢发酵速度，同时在环境温度下也可以发酵。固定化的原理是在底物与酶或酵母之间建立物理屏障，以减少CO_2的产生。在这项研究中，研究了三种不同的固定方法：（1）淀粉酶固定，（2）酵母固定和（3）整体面团固定。由于观察到高水平的淀粉酶浸出，酶固定在藻酸盐/明胶微珠中的效率最低。此外，在冷藏条件下的发酵过程显示受到酵母的限制，因此酶的固定对面团发酵几乎没有影响。将酵母固定在藻酸盐/明胶微珠中可以完全阻止发酵。升高温度会导致珠粒溶解并恢复发酵，尽管CO_2的产生率仅为正常发酵率的15％。这是藻酸钠的结果，藻酸钠被证明是强淀粉酶和酵母抑制剂。明胶使面团整体固定化是控制和改善面团发酵的绝佳方法。实际上，在冷藏条件下，没有观察到面团的体积增加，保留了面筋网络，发酵潜力被回收高达83％，并且发酵面团的稳定性得到了改善。此外，该过程是完全可逆的。明胶可催化麦芽糖的摄取，从而改善面团的生长速度和面团膨松度（150％）。因此，明胶既可以充当终止剂又可以充当发酵促进剂。

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