Effect of sucrose levels on dynamic rheology properties of dough during fermentation process

Summary The effect of sucrose levels on the rheo‐fermentation properties of dough were studied. Compared with control group, dough forming time and dough strength were enhanced in the sucrose dough, and the water absorption and development time were significantly reduced. Dough with 10% sucrose had the highest resistance, and 4% and 10% sucrose increased the toughness of the dough. 2% sucrose dough had the better leavening ability. There was lower strong bound water dough and higher weakly bound water in 2% sucrose dough compared with the other sucrose dough. With increasing sucrose levels, the content of free water in dough increased significantly. There was no growth of yeast in the sugar‐free medium (0%), 2% sucrose was much more suitable for yeast growth, while 6% and 10% sucrose levels inhibited yeast growth. Compared with 2% sucrose group, yeast produced more glycerol content and ethanol content in 6% and 10% sucrose medium. In conclusion, 2% sucrose dough had a better and smoother development fermentability, and a better yeast growth, sucrose levels affected the rheological properties of dough by affecting the migration and distribution of water, growth and metabolites of yeast.