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

Food fermentation technology, including the use of sourdough, is increasingly re-examined as a sustainable technology that can improve the nutritional quality of products, next to adding flavour and shelf life. While much progress has been made in recent years concerning the microbial ecology of sourdoughs, a knowledge gap exists concerning the technofunctionality of sourdoughs in wheat (wholemeal) dough systems. Therefore, in this project, I aim to gain insight into the effect of sourdough fermentation on the viscoelastic gluten network and dough aqueous phase in a dough system, two defining elements for gas cell stabilisation. Different microorganisms will be screened for their effect on the gluten network and the composition of the aqueous phase. Afterwards, specific sourdoughs and individual metabolites will be used to study their functionality in dough systems in-depth. Mechanistic insights into the impact on the gluten network will be obtained by analysing the protein 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 to determine the relative contribution of the gluten network and the aqueous phase on the evolution of the cellular structure in a dough system. With this project, fundamental insights that are crucial for the controlled incorporation of sourdough in food systems will be obtained.