Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars DOI Creative Commons
Aliona Ghendov‐Moșanu,

Sorina Ropciuc,

Adriana Dabija

et al.

Foods, Journal Year: 2024, Volume and Issue: 14(1), P. 41 - 41

Published: Dec. 27, 2024

Triticale grains and brewers’ spent grain (BSG) can be new sources to develop food products. From a socio-economical point of view, this fact is important since triticale easily adapted the climatic changes BSG low-cost material which may lead “zero-waste” desiderate. In study, dough rheological properties obtained from different cultivars (Ingen 33, Ingen 35, 54, 93) cultivated in Republic Moldova fermented form (BSF) an addition level 10% 17.5% were analyzed. For purpose, devices, such as Mixolab, Alveograph, HAAKE MARS 40 Rheometer, Falling Number, Rheofermentometer, used. Also, pH value samples with levels BSF during fermentation was determined. According data obtained, decreased water absorption values; torques values corresponding stages 1–5 Mixolab curve; dynamic elastic, viscous, complex modules. flour, best results for 33 54 varieties. addition, baking strength tenacity Alveograph curve. The significantly (p < 0.05) increased amount incorporated into recipe. highest 35 varied between 5.58 5.48. During fermentation, all recorded by Rheofermentometer device improved. presented high retention coefficient, 99.1 99.5%. falling number increasing indicating increase α-amylase activity mixed flours. principal component analysis showed strong association flour varieties without those indicate that many mixes bakery products good quality.

Language: Английский

Non-targeted metabolomic analysis of non-volatile metabolites in a novel Chinese industrially fermented low-salt kohlrabi DOI Creative Commons
Xiaohan Jia,

Xinyi Wang,

Hongfan Chen

et al.

Frontiers in Nutrition, Journal Year: 2024, Volume and Issue: 11

Published: Aug. 30, 2024

Low-temperature and low-salt fermented Chinese kohlrabi (LSCK) represents a novel approach to producing without the need for desalination during processing, as compared traditional techniques. However, profile of its non-volatile metabolites remains unclear. In order investigate their changes in LSCK fermentation, LSCKs 0 day (0D), 45 days (45D) 90 (90D) were analyzed using LC-MS/MS non-targeted metabolomics coupled with multivariate statistical analysis. The results showed that 60, 74, 68 differential identified three groups A1 (0D 45D), A2 90D), A3 (45D 90D) (VIP &gt;1, p &lt; 0.05, Log2FC &gt;1), respectively. mainly amino acids, peptides, analogues, fatty acyls, organic acids derivatives, carbohydrates carbohydrate conjugates. Seventeen common A1, A2, groups. Kyoto Encyclopedia Genes Genomes (KEGG) analysis suggested alanine, aspartate glutamate metabolism, butanoate α-linolenic acid arginine biosynthesis, phenylalanine metabolism significantly correlated metabolites. present study elucidates first time associated metabolic pathways kohlrabi, providing theoretical basis improving industrial fermentation process this innovative product.

Language: Английский

Citations

0
Anti‐mold properties of fermented apple juice in bread DOI
Pierre Gélinas,

Nathalie Rémillard

Cereal Chemistry, Journal Year: 2024, Volume and Issue: unknown

Published: Nov. 4, 2024

Abstract Background and Objectives Bread may be spoiled by mold, which results in major economic losses. The aim of this study was to optimize the anti‐mold properties apple juice fermented with Propionibacterium freudenreichii get high levels propionic acid lesser amounts acetic acid, impairs bread taste. Findings After fermentation for 7 days at 35°C, (half‐diluted about 4% fermentable sugars; 1% yeast extract; pH adjusted 6.0) contained 1.0% little (about 0.35%). Conclusions In bread, activity (5%, fb) similar that cider vinegar (2.44%, fb). Significance Novelty Fermented is a novel mold inhibitor replace part calcium propionate.

Language: Английский

Citations

0
Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars DOI Creative Commons
Aliona Ghendov‐Moșanu,

Sorina Ropciuc,

Adriana Dabija

et al.

Foods, Journal Year: 2024, Volume and Issue: 14(1), P. 41 - 41

Published: Dec. 27, 2024

Triticale grains and brewers’ spent grain (BSG) can be new sources to develop food products. From a socio-economical point of view, this fact is important since triticale easily adapted the climatic changes BSG low-cost material which may lead “zero-waste” desiderate. In study, dough rheological properties obtained from different cultivars (Ingen 33, Ingen 35, 54, 93) cultivated in Republic Moldova fermented form (BSF) an addition level 10% 17.5% were analyzed. For purpose, devices, such as Mixolab, Alveograph, HAAKE MARS 40 Rheometer, Falling Number, Rheofermentometer, used. Also, pH value samples with levels BSF during fermentation was determined. According data obtained, decreased water absorption values; torques values corresponding stages 1–5 Mixolab curve; dynamic elastic, viscous, complex modules. flour, best results for 33 54 varieties. addition, baking strength tenacity Alveograph curve. The significantly (p < 0.05) increased amount incorporated into recipe. highest 35 varied between 5.58 5.48. During fermentation, all recorded by Rheofermentometer device improved. presented high retention coefficient, 99.1 99.5%. falling number increasing indicating increase α-amylase activity mixed flours. principal component analysis showed strong association flour varieties without those indicate that many mixes bakery products good quality.

Language: Английский

Citations

0