Document Detail

Maximizing the Concentrations of Wheat Grain Fructans in Bread by Exploring Strategies to Prevent their Yeast (Saccharomyces cerevisiae) Mediated Degradation.
MedLine Citation:
PMID:  23339519     Owner:  NLM     Status:  Publisher    
The degradation of endogenous wheat grain fructans, oligosaccharides with possible health promoting potential, during wheat whole meal bread making was investigated and several strategies to prevent their degradation were evaluated. Up to 78.4 ± 5.2% of the fructans initially present in wheat whole meal were degraded during bread making by the action of yeast (Saccharomyces cerevisiae) invertase. The addition of sucrose to dough delayed fructan degradation but had no effect on final fructan concentrations. However, yeast growth conditions and yeast genotype did have a clear impact. A threefold reduction of fructan degradation could be achieved when the commercial bread yeast strain was replaced by yeast strains with lower sucrose degradation activity. Finally, fructan degradation during bread making could be prevented completely by the use of a yeast strain lacking invertase. These results show that the nutritional profile of bread can be enhanced through appropriate yeast technology.
Joran Verspreet; Sami Hemdane; Emmie Dornez; Sven Cuyvers; Jan A Delcour; Christophe M Courtin
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-1-23
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2013 Jan 
Date Detail:
Created Date:  2013-1-23     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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