How to deliver sourdough with appropriate characteristics for the bakery industry? The answer may be provided by microbiota

Food Bioscience, Год журнала: 2023, Номер 56, С. 103072 - 103072

Опубликована: Сен. 7, 2023

Язык: Английский

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Wheat Sourdough Breadmaking: A Scoping Review

Annual Review of Food Science and Technology, Год журнала: 2024, Номер 15(1), С. 265 - 282

Опубликована: Янв. 25, 2024

Using sourdough in breadmaking can enhance bread's shelf-life and flavor compared to exclusive baker's yeast use is believed increase its nutritional quality healthiness. Previous research established insight into the microbial ecology of sourdough, but link between leavening agent use, processing, bread remains elusive. However, such knowledge key for standardization, on health benefits, definition bread. In this systematic scoping review, we analyzed 253 studies identified large variations type amount agent, fermentation conditions, (specific loaf volume acidification). The interrelation these elements their effect extent discussed, together with issues preventing proper comparison procedures. With want contribute dialogue concerning sourdough-type products benefits attributed them.

Язык: Английский

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Sourdough starter culture microbiomes influence physical and chemical properties of wheat bread

Journal of Food Science, Год журнала: 2024, Номер 89(3), С. 1414 - 1427

Опубликована: Фев. 8, 2024

Abstract Sourdough fermentation is an ancient leavening method that uses wild yeasts to produce carbon dioxide, contributing bread rise, and bacteria which organic acids. starter cultures are known be diverse in terms of the microorganisms they comprise while specific genera species have been identified from starters associated with attributes, overarching relationships between sourdough culture microbiomes quality not well understood. The objective this study was characterize differences physical chemical properties breads produced unique microbiomes. ( n = 20) microbial populations were used wheat‐based dough bread, analyzed for then compared their order identify profiles dough/bread qualities. All samples also only Saccharomyces cerevisiae (baker's yeast). Significant among pH, titratable acidity, loaf volume, crumb firmness, crust color, free amino acids, acids observed when comparing yeast‐only control p ≤ 0.05). Furthermore, bacterial diversity correlated lactic acid volume firmness baked breads. No significant correlations found fungal measured outcomes. These data demonstrate importance considering as ingredient goods contribute safety outcomes production. Practical Application dynamic yeasts, production products. can influence final Understanding relationship parameters lead targeted development products properties.

Язык: Английский

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Impact of Lupin Inclusion on the Rheological and Qualitative Characteristics, and Sensory Acceptability of Baked Rolls

Polish Journal of Food and Nutrition Sciences, Год журнала: 2025, Номер unknown

Опубликована: Янв. 28, 2025

Язык: Английский

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Impact of acetic acid, lactic acid, and succinic acid on protein secondary structure and water-binding capacity of bread dough in the context of sourdough-type breadmaking

Food Hydrocolloids, Год журнала: 2025, Номер unknown, С. 111252 - 111252

Опубликована: Фев. 1, 2025

Язык: Английский

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Monitoring the Dough Properties, Quality Characteristics and Volatile Compounds of Whole Wheat Bread Made by Different Sourdough Types during Frozen Storage

Foods, Год журнала: 2024, Номер 13(9), С. 1388 - 1388

Опубликована: Апрель 30, 2024

There is a need to increase the consumption of whole wheat bread (WWB) due its health benefits by overcoming poor technological quality and improving sensory characteristics. In this study, sourdough bread-making frozen dough technology were combined provide fresh WWB at any time with better quality. Also, it was aimed investigate effects three types (type I, II, IV) on final during storage (−30 °C, 14 28 days). The tan δ type I highest end storage. Freezable water content lower day 0 for II IV than other types. No significant effect observed in terms an α helix structure, except sourdough. A hardness increment shown baker’s yeast over days when compared differentiated from samples volatile compound (VC) analysis 0, respectively. caused no notable changes VCs profile. These results suggest that less detrimental sourdough, indicating more favorable choice producing

Язык: Английский

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Solid‐state fermentation by Aspergillus niger and Lactobacillus plantarum improved the nutritional and physicochemical properties of wheat bran and whole wheat bread

International Journal of Food Science & Technology, Год журнала: 2024, Номер 59(7), С. 5223 - 5233

Опубликована: Июнь 3, 2024

Summary Solid‐state fermentation (SSF) is an economically viable processing technique to improve the bioactive content from agricultural by‐products. The impacts of SSF by Aspergillus niger (AN) and Lactobacillus plantarum (LP) on physicochemical functional properties wheat bran whole bread were investigated in this study. Compared with unfermented bran, pH fermented decreased significantly, titrated acidity increased significantly. water absorption index, solubility index swelling capacity significantly after fermentation. Besides, free‐radical scavenging activities for DPPH, ABTS total antioxidant notably SSF. Moreover, alkylresorcinols (ARs), phenolics flavonoids compounds enhanced 137.85%, 52.87% 95.6%, respectively, aflatoxin B 1 , deoxynivalenol, zearalenone ochratoxin A 76.34%, 18.67%, 34.48% 20.46%, respectively. ARs, phenols reconstituted 136.55%, 54.55% 97.74%, Whereas, hardness chewiness bran‐rich 75.2% 92.41%, Additionally, sensory evaluation score, specific volume overall score improved. Taken together, AN LP could value might be a feasible solution upgrade product quality.

Язык: Английский

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Mechanistic insights into the impact of acetic acid, lactic acid, and succinic acid on the dough rheology, the breadmaking process, and the specific volume of wholemeal sourdough-type bread

Food Hydrocolloids, Год журнала: 2024, Номер unknown, С. 110884 - 110884

Опубликована: Ноя. 1, 2024

Язык: Английский

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Development of sourdough bread from roll-milled and stone-ground soft (Triticum aestivum) wheat flours milled to different extraction rates

European Food Research and Technology, Год журнала: 2023, Номер 250(2), С. 581 - 591

Опубликована: Дек. 6, 2023

Abstract The aims of the present study are: (i) to verify influence different flour extraction rates and milling procedures on bread quality, (ii) optimize bread-making process by using percentage time fermentation three spontaneously developed type I sourdoughs. These latter were prepared with a whole-meal wheat blend (S A ), 0 B ) both obtained steel roll milling, 2 stone grinding C ). pH, total titratable acidity (TTA), stability microbiota sourdoughs assessed before baking trials. TTA, specific volume, weight, crumb core moisture, texture, global liking sourdough bread, in comparison control made commercial baker’s yeast, determined. Moisture, also evaluated during 6 days storage. S was characterized significantly higher pH TTA values than . Differences LAB-to-yeast ratio registered among although no differences seen terms dominant microbial community. Concerning breads, roll-milled showed better dough rheological performance compared stone-ground flour, positively affected manufactured flour. Overall, for an efficient use quality improvement, optimal conditions need be found tailoring used.

Язык: Английский

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Bakery Processes, Yeast‐Leavened Products

Kirk-Othmer Encyclopedia of Chemical Technology, Год журнала: 2024, Номер unknown, С. 1 - 12

Опубликована: Апрель 2, 2024

Abstract This article briefly describes key ingredients and manufacturing processes for yeast‐leavened bakery products, in particular dough fermentation.

Язык: Английский

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