Biofunctional soy-based sourdough for improved rheological properties during storage

Area of Science:

• Food Science
• Microbiology
• Biotechnology

Background:

• Frozen dough storage and thawing degrade final product quality.
• Wheat dough fermentation with specific cultures and soy powder can enhance quality and nutrition.
• Soy protein may mitigate water migration during frozen storage.

Purpose of the Study:

• To investigate the impact of soy powder on wheat dough fermented with Fructilactobacillus florum or Saccharomyces cerevisiae.
• To assess the effects of single and co-cultures on dough fermentation and quality.
• To evaluate dough viscoelasticity and physicochemical properties before and after frozen storage.

Main Methods:

• Wheat dough fermentation using Fructilactobacillus florum DSM 22689 and Saccharomyces cerevisiae (single and co-cultures) for 72 hours.
• Addition of a specific soy powder to wheat flour.
• Monitoring fermentation, assessing viscoelastic behavior, and performing physicochemical analyses before and after 4 weeks of frozen storage.

Main Results:

• Soy powder addition favorably impacted the water-starch-gluten system in wheat dough.
• Fermented dough with soy powder exhibited enhanced viscoelastic behavior.
• These improvements in viscoelasticity were maintained after 4 weeks of frozen storage.

Conclusions:

• Soy powder is a functional ingredient that optimizes frozen dough quality.
• Fermentation with selected cultures and soy enrichment improves dough's water-starch-gluten interactions.
• Soy-enriched fermented dough demonstrates superior viscoelastic properties, even after frozen storage.