Performance of French bread frozen dough produced with a hybrid yeast not genetically modified

• Grant number: 22/06530-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: September 01, 2022
• End date: December 31, 2023
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Carmen Cecilia Tadini
• Grantee: Gabriel Aparecido Atanazio da Silva
• Host Institution: Escola Politécnica (EP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated scholarship(s): 23/01732-7 - Effects of the addition of yacón flour (Smallantus sonchifolius) and freezing on baking performance, BE.EP.IC

Abstract

The use of frozen dough can provide advantages in transportation and storage; however, when it is frozen before fermentation, the yeast capacity is reduced. Moreover, the number of viable yeast cells decreases, thus a reducing compound that has a weakening effect on the gluten matrix is released. Developing and applying a frozen resistant hybrid yeast can attenuate these problems. Therefore, this project aims to evaluate frozen French bread dough by applying four hybrid yeasts previously developed and commercial baker's yeast and compare their performance as the leavening agent. These hybrids were developed by Torrano (2022), from our research group, in partnership with the Physiological Genetics Laboratory and the Yeast Biochemical and Technology Laboratory of the Luiz de Queiroz College of Agriculture of the University of São Paulo, and the Bioprocess Engineering Laboratory from Escola Politécnica of University of São Paulo. To achieve that, an aqueous suspension of wheat flour will be prepared applying the four hybrids and commercial baker's yeast, with and without freezing step at -20 °C for 24 h, and incubated at 30 °C to evaluate the leavening capacity using a medium closer to bread dough, yet liquid. Furthermore, experiments will be conducted using a rheofermentometer to evaluate the performance of the prepared frozen French bread dough prepared and will be performed in three different forms: using frozen dough after 24 h of storage, fresh dough, and after cycles of heating and cooling. (AU)