What causes foul smell in refrigerated wheat dough?

Question

Worried about a foul smell from your refrigerated wheat dough? Discover the potential causes and how to store your dough to keep it fresh.

Answer 1

The foul smell in refrigerated wheat dough is primarily caused by the fermentation of sugars by yeast and bacteria, producing byproducts like ethanol, acetic acid, and other volatile organic compounds. These compounds create the unpleasant odor.

Detailed Explanation:

When wheat dough is refrigerated, the cold temperatures slow down, but don't completely stop, the activity of the yeast and bacteria present. These microorganisms continue to consume the sugars in the dough, a process known as fermentation. This fermentation process produces various byproducts, including:

1. Ethanol: This alcohol contributes to a slightly alcoholic or fruity smell.

2. Acetic Acid: This is the main culprit behind the sour or vinegary smell. It's produced by bacteria as they break down the sugars.

3. Other Volatile Organic Compounds (VOCs): These can include various aldehydes, ketones, and esters, which contribute to a complex and often unpleasant odor profile.

The longer the dough sits in the refrigerator, the more these byproducts accumulate, and the stronger the foul smell becomes. The type of flour used, the amount of yeast, and the presence of other ingredients can also influence the rate and type of fermentation.

Pro Tip:

To minimize the foul smell, use the dough within a reasonable timeframe (typically 2-3 days) and consider reducing the amount of yeast in the recipe if you plan to refrigerate the dough for an extended period. Also, ensure your refrigerator is clean, as other odors can be absorbed by the dough.