The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review

Whole wheat flour dough (WWFD) has a high content of dietary fibres that causes a negative influence on the dough rheology, resulting in undesirable quality for whole wheat bread (WWB). Therefore, to devise the processing strategies for overcoming the quality issues for WWB is of remarkable significance. The cooperative fermentation by yeast and lactic acid bacteria (CFYL) has been proposed as a powerful processing technology to modify the dough rheology, retention and stabilization of gas cells for a WWFD. The breadmaking performance of WWFD has been modified due to the CFYL-induced changes in the structure of wheat bran, gluten proteins and wheat starch. CFYL mitigated the negative influence of wheat bran on gluten network. CFYL also strengthened the intermolecular interactions between proteins and starch. During CFYL, exopolysaccharides (EPSs), enzymes and organic acids were produced which modified the dough rheology and led to an improvement in the bread quality. Moreover, CFYL contributed to an increase in the water-extractable arabinoxylans and soluble wheat proteins but a decrease in the starch granule sizes. This results in a higher strain hardening and a stronger liquid film of the dough for improving the retention and stabilization of gas cells in a WWFD during breadmaking. As such, CFYL has a good potential use for WWB manufacturing to achieve the products with desirable overall quality and satisfactory consumer acceptability.