Study of the dynamic interaction between enzymes, fermentable substrates and yeast during the baking phase of bread making.

In spite of the importance of the baking phase in the production of fermented cereal based products, its biochemistry is ill researched. The aim of this project is hence to gain insight in the dynamic interactions between Saccharomyces and non Saccharomyces yeasts, carbohydrates and carbohydrate degrading enzymes during the baking phase of bread making, and their effect on oven rise and bread properties relating to texture, aroma, taste and nutrition. To that end, (i) yeast strains and species with differences in temperature tolerance, (ii) enzymes with different temperature stabilities and (iii) gradientless electrical resistance oven baking will be used as tools. Down the road, the results obtained might lead to strategies to steer the events taking place during baking, leading to bread texture design, and ways to tune the glycemic index and levels of prebiotics or FODMAPs in bread.