Effects of yeast polysaccharides on the quality of wheat dough and toast

Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast. The findings demonstrated that SYP effectively improved the farinograph, stretching, and pasting characteristics of the dough while significantly reducing its pasting temperature. Rheological analysis revealed that the storage modulus (G′) and loss modulus (G″) of the dough increased, along with a decrease in resistance to the extension and an increase in the extensibility, indicating that SYP partially interfered with the formation of the gluten protein network. Meanwhile, SYP with an optimal concentration significantly enhanced the fermentation characteristics of the dough, as demonstrated by an elevated maximum fermentation height stabilized by the pore structure and enhanced gas retention capacity. Moreover, SYP enhanced the specific volume and overall sensory evaluation of the toast. Based on a comprehensive evaluation of all indicators, the ideal inclusion level of SYP was determined to be 0.375%, providing a theoretical foundation and practical reference for its application in baking products.