Effect of sucrose levels on dynamic rheology properties of dough during fermentation process

• DOI: 10.1111/ijfs.16291
• Publication Date: 2023-01-05T10:35:40Z
• Authors: Xie Dongdong; Lei Yanan; Li Xing
• Keywords: Leavening agent

Summary The effect of sucrose levels on the rheo‐fermentation properties dough were studied. Compared with control group, forming time and strength enhanced in dough, water absorption development significantly reduced. Dough 10% had highest resistance, 4% increased toughness dough. 2% better leavening ability. There was lower strong bound higher weakly compared other With increasing levels, content free significantly. no growth yeast sugar‐free medium (0%), much more suitable for growth, while 6% inhibited growth. produced glycerol ethanol medium. In conclusion, a smoother fermentability, affected rheological by affecting migration distribution water, metabolites yeast.