Yeast-Free Doughs by : Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach.

This research focuses on the leavening performances and development of volatile compounds of three strains of in the production of yeast-free doughs. DSM 3580, 424, and 473 were used in doughs supplemented with glucose and with or without NaCl. produced about 10 mg ethanol/g dough, with maximum dough volumes (640-680 mL) being reached after 2 h leavening. NaCl addition postponed this parameter up to 6 h. Among organic acids, hexanoic acid resulted the highest produced compound; DSM 424 and 473 formed more propanoic, butanoic and pentanoic acid, being both negatively affected by NaCl. Esters were mainly discriminated on NaCl addition, with octanoic acid (DSM 3580), butanoic acid (DSM 424), and propanoic acid (DSM 473) ethyl esters as main components. DSM 3580 specifically produced 2-heptanal, DSM 424 2-hexadecenal, (E) and DSM 473 octanal, while DSM 424 and DSM 473 produced 2-butanone-4-hydroxy better than DSM 3580. unique signatures were the production of nonanoic and undecanoic acids, 2-hexadecenal, (E), L(+)-tartaric acid diethyl ester and 3-decen-5-one, 4-methyl, (E). This outcome can pave the way for using in baking goods, providing innovation possibilities in the area of yeast-free leavened products.