Low Molecular Weight Peptides of Bread Dough and Bread. Dynamics During Fermentation and Baking

Abstract

Dynamics in low molecular weight peptides (LMWP) during wheat bread dough fermentation and baking have been investigated by comparing the amino acid composition and the partial N-terminal amino acid sequence of the LMWP fraction of purified acetic acid extracts from unfermented, 2.5 hour-, and 24 hour-fermented straight doughs, and bread. Nutritional requirements on LMWP of yeast and lactic acid bacteria starting the fermentation are only evidenced when aspartic acid and asparagine levels are reduced. Specific endo and exoproteolytic activities releasing basic and hydrophobic nitrogen chains along breadmaking process, as well as level of hydrophylic residues in unfermented doughs affect browning and bread flavor.