Effects of Selenium Enrichment on Dough Fermentation Characteristics of Baker’s Yeast
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Chemicals
2.2. Preparation of Se-Enriched Yeast
2.3. Determination of Se Content and Speciation
2.4. Dough Fermentation by Se-Enriched Yeast
2.5. Determination of Reducing Sugar Content
2.6. Determination of CO2 Production and Dough Volume
2.7. Determination of Dough Rheological Fermentation Characteristics
2.8. Key Enzyme Activities in Se-Enriched Yeast
2.9. Bread Preparation
2.10. Determination of Se Bioaccessibility in Bread
2.11. Evaluation of Sensory, Stomatal Morphology, and Textural Properties in Bread
2.12. Statistical Analysis
3. Results and Discussion
3.1. Content and Speciation of Se in Se-Enriched Yeast
3.2. Effects of Se-Enriched Yeast on the Reducing Sugar Consumption, CO2 Production, and Dough Volume of during Dough Fermentation
3.3. Effects of Se-Enriched Yeast on the Rheological Fermentation Characteristics during Dough Fermentation
3.4. Effect of Se Enrichment on Activities of Key Enzymes in Glycometabolism Pathways of Yeast
3.5. Content, Speciation, and Bioaccessibility of Se in Se-Enriched Bread
3.6. Effects of Se-Enriched Yeast on Sensory, Stomatal Morphology, and Textural Properties of Bread
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
Abbreviations
References
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Rheological Fermentation Characteristics | Se-Enriched Yeast | Original Yeast Strain |
---|---|---|
Hm (mm) | 44.90 ± 0.35 * | 39.86 ± 0.28 |
H′m (mm) | 97.48 ± 2.67 * | 91.79 ± 1.85 |
T1 (min) | 115.75 ± 1.45 * | 137.25 ± 2.25 |
Tx (min) | 79.50 ± 0.60 * | 85.50 ± 0.35 |
Vgas (mL) | 1687.53 ± 53.75 * | 1588.64 ± 25.86 |
R (%) | 87.15 ± 0.22 * | 83.96 ± 0.25 |
Total Se Content (μg/g) | Inorganic Se Content (μg/g) | Organic Se Content (μg/g) | SeMet Content (μg/g) | SeMet Percentage (%) | Se Bioaccessibility | ||
---|---|---|---|---|---|---|---|
Total Se Bioaccessibility (%) | SeMet Bioaccessibility (%) | ||||||
Common bread | 0.14 ± 0.03 | ND | 0.14 ± 0.03 | ND | ND | 35.71 | ND |
Se-enriched bread | 11.29 ± 0.21 * | ND | 11.29 ± 0.21 * | 9.24 ± 0.17 * | 81.84 ± 3.03 * | 94.15 * | 97.51 |
Properties | Se-Enriched Bread | Common Bread |
---|---|---|
Cell density (cell/cm2) | 144.17 ± 1.85 * | 106.74 ± 1.42 |
Average stomatal area (mm2) | 0.32 ± 0.0012 * | 0.24 ± 0.0021 |
Area fraction (%) | 32.10 ± 0.35 * | 23.29 ± 0.25 |
Hardness (g) | 113.91 ± 3.33 * | 192.67 ± 3.49 |
Elasticity (mm) | 1.36 ± 0.020 * | 0.93 ± 0.031 |
Cohesiveness (mJ) | 0.90 ± 0.0056 * | 0.79 ± 0.0044 |
Chewiness (mJ) | 102.68 ± 4.32 * | 114.75 ± 2.19 |
Resilience | 0.55 ± 0.063 * | 0.56 ± 0.021 |
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He, P.; Zhang, M.; Zhang, Y.; Wu, H.; Zhang, X. Effects of Selenium Enrichment on Dough Fermentation Characteristics of Baker’s Yeast. Foods 2023, 12, 2343. https://doi.org/10.3390/foods12122343
He P, Zhang M, Zhang Y, Wu H, Zhang X. Effects of Selenium Enrichment on Dough Fermentation Characteristics of Baker’s Yeast. Foods. 2023; 12(12):2343. https://doi.org/10.3390/foods12122343
Chicago/Turabian StyleHe, Ping, Mengmeng Zhang, Yizhe Zhang, Hui Wu, and Xiaoyuan Zhang. 2023. "Effects of Selenium Enrichment on Dough Fermentation Characteristics of Baker’s Yeast" Foods 12, no. 12: 2343. https://doi.org/10.3390/foods12122343