Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose

Musatti, A.; Cappa, C.; Mapelli, C.; Alamprese, C.; Rollini, M.  

Zymomonas mobilis, because of its fermentative metabolism, has potential food applications in the development of leavened baked goods consumable by people with adverse responses to baker’s yeast (Saccharomyces cerevisiae). Since Z. mobilis is not able to utilize maltose present in flour, the effect of sucrose addition on bread dough leavening properties was studied.

Doughs leavened by Z. mobilis without sucrose addition showed the lowest height development and CO2 production. When sucrose was added, fermentative performances of Z. mobilis significantly improved (+ 80% and + 85% of gas production and retention, respectively); these results indicate that Z. mobilis doughs prepared with sucrose can be leavened in shorter time with respect to the sample without. Results demonstrate that in the presence of sucrose, Z. mobilis can efficiently leaven a bread dough, thus providing innovation possibilities in the area of yeast-free leavened products.

 

Musatti, A.; Cappa, C.; Mapelli, C.; Alamprese, C.; Rollini, M. Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose. Foods 2020, 9:89, doi:10.3390/foods9010089