Unravelling the impact of sourdough on the viscoelastic gluten network and the aqueous phase in a wheat dough system in relation to gas cell stability.

The application of sourdough in wheat dough systems has regained importance as it has been reported that sourdough technology can improve flavour, shelf life and nutritional properties of products. Much progress has been made in recent years concerning the microbial ecology of sourdough, but a knowledge gap exists concerning the functionality of sourdough in a dough system. The gluten network and dough aqueous phase, two defining elements in bread making, will however be significantly affected by sourdough. Therefore, in this project I aim to obtain fundamental insight into the effect of sourdough on the viscoelastic gluten network and aqueous phase in a wheat dough system. Mechanistic insight into the effect of sourdough on the gluten network will be obtained by comprehensive analysis of the gluten structure and dough rheology. The aqueous phase will be investigated by isolating dough liquor and studying its composition, viscosity and air-water interfacial properties. The obtained insights will allow me to determine the relative contribution of the gluten network and dough aqueous phase on the evolution of the cellular structure in a dough system. The approach of the project is inventive as specific sourdough components will be investigated separately and different starter cultures will be used to target individual conversions. I believe that with this project, fundamental insights will be obtained that are crucial for controlled incorporation of sourdough in food systems.

Keywords:Sourdough, Viscoelastic gluten network, Dough aqueous phase

Disciplines:Bio-organic chemistry, Food chemistry, Proteins, Food fermentation, Food technology