The effects of yeast metabolites on the rheological behaviour of the dough matrix in fermented wheat flour dough

Subsequently, the impact of these metabolites on the rheology of dough was also investigated in situ by studying the rheological changes in the dough matrix following fermentation. Compared to unfermented dough, the fermented dough matrix exhibited reduced extensibility and a lower maximum extensional viscosity. The storage modulus also decreased, but only at low frequencies. The observed changes can partially be accounted for by the yeast metabolites, yet it is clear that the rheological behaviour of the fermented dough matrix does not merely resemble a superposition of the rheological changes associated with the main yeast metabolites. The differences may reflect the time-dependent accumulation of metabolites in the expanding gluten network during fermentation.