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Terrazas-Avila P, Palma-Rodríguez HM, Navarro-Cortez RO, Hernández-Uribe JP, Piloni-Martini J, Vargas-Torres A. The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate. J Texture Stud 2024; 55:e12831. [PMID: 38613314 DOI: 10.1111/jtxs.12831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 03/12/2024] [Accepted: 03/15/2024] [Indexed: 04/14/2024]
Abstract
To ensure the best quality bread, it is important to consider the speed of digestion of starch and proteins, as well as how time fermentation and storage time influence the rate of starch digestion and the texture of the bread. This study compared the effect of fermentation time and days of storage on the texture, physicochemical, protein and starch digestibility of sourdough bread. Texture profile analysis showed that the fermentation time in recently baked sourdough bread affects hardness, chewiness, and springiness. The electrophoretic profile showed a decrease in band thickness with increase in fermentation time, consistent with a higher percentage of protein digestion. While fermentation time did not significantly affect rapidly digestible starch (RDS) and slowly digestible starch (SDS), storage time resulted in a decrease in RDS and an increase in SDS. Sourdough breads had higher levels of resistant starch (RS). The digestibility characteristics of protein and starch, as well as texture properties, are significantly influenced by fermentation and storage time. The evidence suggests that sourdough bread has the potential to improve the digestion of protein and to effectively regulate the glycemic response, which is due to its higher levels of SDS and RS.
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Affiliation(s)
- Paulina Terrazas-Avila
- Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, Hidalgo, Mexico
| | - Heidi M Palma-Rodríguez
- Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, Hidalgo, Mexico
| | - Ricardo O Navarro-Cortez
- Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, Hidalgo, Mexico
| | - Juan P Hernández-Uribe
- Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, Hidalgo, Mexico
| | - Javier Piloni-Martini
- Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, Hidalgo, Mexico
| | - Apolonio Vargas-Torres
- Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, Hidalgo, Mexico
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Xie J, Zhao Z, Gänzle MG. Contribution of γ-Glutamyl-Cysteine Ligases of Limosilactobacillus reuteri to the Formation of Kokumi-Active γ-Glutamyl Dipeptides in Sourdough Bread. J Agric Food Chem 2024; 72:5935-5943. [PMID: 38469860 DOI: 10.1021/acs.jafc.3c09707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/13/2024]
Abstract
Kokumi-active γ-glutamyl dipeptides accumulate during sourdough fermentation. γ-Glutamylcysteine ligases (Gcls) of Limosilactobacillus reuteri synthesize γ-glutamyl dipeptides during growth in sourdough. This study aimed to evaluate the contribution of Gcls from strains of L. reuteri in the formation of kokumi-active γ-glutamyl dipeptides in sourdough bread. Among 12 acceptor amino acids, the three Gcls of L. reuteri were the most active to Cys. With the acceptor amino acids Ile, Leu, and Phe, Gcl1 was more active than Gcl2 and Gcl3. Accordingly, Gcl1 contributed to the γ-Glu-Ile synthesis in sourdough fermentation. Proofing and baking strongly influenced the concentration of γ-glutamyl dipeptides in bread. The addition of 10% sourdough increased the content of γ-Glu-Leu and γ-Glu-Phe but not of other γ-glutamyl dipeptides in bread. In conclusion, the accumulation of kokumi γ-glutamyl dipeptides in sourdoughs was attributed to the combined activity of cereal enzymes, γ-glutamyl-cysteine ligases, and other microbial enzymes.
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Affiliation(s)
- Jin Xie
- Dept. of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton T6G 2P5, Canada
| | - Ziyi Zhao
- Dept. of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton T6G 2P5, Canada
| | - Michael G Gänzle
- Dept. of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton T6G 2P5, Canada
- College of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, Hubei, People's Republic of China
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3
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Huang J, Zhang D, Lin W, Omedi JO, Wu M, Huang W. Expression and characterization of β-1,3-1,4-glucanase of Aspergillus usamii in Escherichia coli and its application in sourdough bread making. J Food Sci 2024; 89:1403-1413. [PMID: 38282363 DOI: 10.1111/1750-3841.16955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 01/09/2024] [Accepted: 01/10/2024] [Indexed: 01/30/2024]
Abstract
A β-1,3-1,4-glucanase gene (Auglu12A) from Aspergillus usamii was successfully expressed in Escherichia coli BL21(DE3). The recombinant enzyme, reAuglu12A was efficiently purified using the one-step nickel-nitrilotriacetic acid affinity chromatography. The specific activity of reAuglu12A was 694.8 U/mg, with an optimal temperature of 55°C and pH of 5.0. The reAuglu12A exhibited stability at temperatures up to 60°C and within the pH range of 4.0-5.5. The reAuglu12A hydrolytic activity was increased in the presence of metal ions, especially K+ and Na+ , whereas it exhibited a Km and Vmax of 8.35 mg/mL and 1254.02 µmol/min/mg, respectively, toward barley β-glucan at pH 5.0 and 55°C. The addition of reAuglu12A significantly increased the specific volume (p < 0.05) and reduced crumb firmness and chewiness (p < 0.05) of wheat-barley sourdough bread during a 7-day storage period compared to the control. Overall, the quality of wheat-barley sourdough bread was improved after incorporation of reAuglu12A (especially at 3000 U/300 g). These changes were attributed to the synergistic effect of acidification by sourdough and its metabolites which provided a conducive environment for the optimal action of reAuglu12A in the degradation of β-glucans of barley flour in sourdough. This stabilized the dough structure, thereby enhancing the quality, texture, and shelf life of the bread. These findings suggest that reAuglu12A holds promise as a candidate for β-glucanase application in the baking industry.
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Affiliation(s)
- Jing Huang
- State Key Laboratory of Food Science and Technology, The Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Dong Zhang
- School of Biotechnology, Jiangnan University, Wuxi, China
| | - Wenqian Lin
- School of Biotechnology, Jiangnan University, Wuxi, China
| | - Jacob Ojobi Omedi
- State Key Laboratory of Food Science and Technology, The Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Minchen Wu
- Wuxi School of Medicine, Jiangnan University, Wuxi, China
| | - Weining Huang
- State Key Laboratory of Food Science and Technology, The Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, School of Food Science and Technology, Jiangnan University, Wuxi, China
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Nouska C, Hatzikamari M, Matsakidou A, Biliaderis CG, Lazaridou A. Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism. Foods 2023; 12:3112. [PMID: 37628111 PMCID: PMC10453481 DOI: 10.3390/foods12163112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 08/13/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023] Open
Abstract
A traditional Greek sourdough, based on the fermentation of chickpea flour by an autochthonous culture, was evaluated as a wheat bread improver. The dominant indigenous microflora (Clostridium perfringens isolates) was identified by 16S rDNA analysis, and a selected strain (C. perfringens CP8) was employed to ferment chickpea flour to obtain a standardized starter culture (sourdough) for breadmaking. In accordance with toxin-typed strain identification, all isolates lacked the cpe gene; thus, there is no concern for a health hazard. Loaf-specific volumes increased with the addition of liquid, freeze-dried, and freeze-dried/maltodextrin sourdoughs compared to control bread leavened by baker's yeast only. Following storage (4 days/25 °C), the amylopectin retrogradation and crumb hardness changes (texture profile analysis) revealed a lower degree of staling for the sourdough-fortified breads. Modifications in the protein secondary structure of fortified doughs and breads were revealed by FTIR analysis. High amounts of organic acids were also found in the sourdough-supplemented breads; butyric and isobutyric acids seemed to be responsible for the characteristic 'butter-like' flavor of these products (sensory analysis). Overall, the addition of liquid or freeze-dried chickpea sourdough in wheat bread formulations can improve the specific volume, textural characteristics, and sensorial properties of loaves, along with extending bread shelf life.
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Affiliation(s)
- Chrysanthi Nouska
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece; (M.H.); (A.M.); (C.G.B.); (A.L.)
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Frankin S, Cna'ani A, Bonfil DJ, Tzin V, Nashef K, Degen D, Simhon Y, Baizerman M, Ibba MI, González Santoyo HI, Luna CV, Cervantes Lopez JF, Ogen A, Goldberg BZ, Abbo S, Ben-David R. New flavors from old wheats: exploring the aroma profiles and sensory attributes of local Mediterranean wheat landraces. Front Nutr 2023; 10:1059078. [PMID: 37275635 PMCID: PMC10234510 DOI: 10.3389/fnut.2023.1059078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Accepted: 03/23/2023] [Indexed: 06/07/2023] Open
Abstract
Introduction During the 20th century, the worldwide genetic diversity of wheat was sharply eroded by continual selection for high yields and industry demands for particular standardized qualities. A collection of Israeli and Palestinian landraces (IPLR) was established to represent genetic diversity, accumulated for ten millennia under diverse environments, which was mostly lost in this transition. As our long-term goal is to study this pre- Green Revolution genetic reservoir, herein we focus on its flour and bread quality and sensorial attributes. Methods Initially, a database was built for the entire IPLR collection (n=901) holding both Triticum durum (durum wheat) and T. aestivum (bread wheat) which included genetic and phenotypic characterization of agronomic traits, grain and flour quality. Then, a representative subset of the IPLR was selected and compared to modern varieties for dough quality, rheology, aroma and taste using both whole and refined flours and breads. The sensory panel used 40 subjects who evaluated common protocol or sourdough breads made by four artisan bakers. Results Results show modern durum cultivar C-9 had superior rheological properties (gluten index, elasticity, dough development time) as compared with landraces, while bread landrace 'Diar Alla' was markedly preferable for baking in relation to the modern cultivar Gadish. Baking tests and subsequent sensory evaluation clearly demonstrated a preference toward refined breads, apart from whole breads prepared using sourdough starters. In bread wheat, loaves baked using landrace flour were scored higher in several quality parameters, whereas in durum lines, the opposite trend was evident. Loaves baked from landraces 'Diar Alla' and to a lesser extent 'Hittia Soada' presented a markedly different aroma from the control loaves prepared from modern flours, both in terms of overall compositions and individual compounds, including classes such as pyranones, pyrazines, furans and pyrroles (maltol). Modern lines, on the other hand, were consistently richer in terpenes and phenylpropanoids. Further analysis demonstrated a significant association between specific aroma classes and sensory attributes scored by panelists. Discussion The findings of the study may help advance new niches in the local wheat market aimed at health and nutrition including adapting durum varieties to the bread market and developing flavor-enhanced wholemeal breads.
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Affiliation(s)
- Sivan Frankin
- Institute of Plant Sciences, Agricultural Research Organization–Volcani Institute, Rishon LeZion, Israel
- The Robert H. Smith Institute of Plant Sciences and Genetics in Agriculture, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Alon Cna'ani
- Department of Food Sciences (UCPH-FOOD), Design and Consumer Behavior, University of Copenhagen, Frederiksberg, Denmark
- Jacob Blaustein Center for Scientific Cooperation, Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Midreshet Ben-Gurion, Israel
| | - David J. Bonfil
- Gilat Research Center, Agricultural Research Organization, Gilat, Israel
| | - Vered Tzin
- French Associates Institute for Agriculture and Biotechnology of Drylands, Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Midreshet Ben-Gurion, Israel
| | - Kamal Nashef
- Institute of Plant Sciences, Agricultural Research Organization–Volcani Institute, Rishon LeZion, Israel
| | - Doron Degen
- Gilat Research Center, Agricultural Research Organization, Gilat, Israel
| | - Yasmin Simhon
- Gilat Research Center, Agricultural Research Organization, Gilat, Israel
| | - Marina Baizerman
- Institute of Plant Sciences, Agricultural Research Organization–Volcani Institute, Rishon LeZion, Israel
| | - Maria Itria Ibba
- Global Wheat Program, International Maize and Wheat Improvement Center (CIMMYT), Heroica Veracruz, Mexico
| | | | - Cyntia Velazquez Luna
- Global Wheat Program, International Maize and Wheat Improvement Center (CIMMYT), Heroica Veracruz, Mexico
| | | | - Anomarel Ogen
- Bread Holdings Inc.-GAIL's The Bread Factory, Bertinet, United Kingdom
| | | | - Shahal Abbo
- The Robert H. Smith Institute of Plant Sciences and Genetics in Agriculture, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Roi Ben-David
- Institute of Plant Sciences, Agricultural Research Organization–Volcani Institute, Rishon LeZion, Israel
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Plessas S, Mantzourani I, Alexopoulos A, Alexandri M, Kopsahelis N, Adamopoulou V, Bekatorou A. Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice. Antioxidants (Basel) 2023; 12:antiox12051113. [PMID: 37237979 DOI: 10.3390/antiox12051113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 05/16/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
New types of sourdough breads are proposed, made with freeze-dried sourdough adjuncts based on: (i) Lactiplantibacillus plantarum subsp. plantarum ATCC 14917, a potential probiotic (LP) alone or (ii) with the addition of unfermented pomegranate juice (LPPO) and (iii) pomegranate juice fermented by the same strain (POLP). Physicochemical, microbiological, and nutritional characteristics (in vitro antioxidant capacity, AC, total phenolics, TPC, and phytate content) of the breads were evaluated and compared with commercial sourdough bread. All adjuncts performed well; the best results being those obtained by POLP. Specifically, the highest acidity (9.95 mL of 0.1 M NaOH) and organic acid content (3.02 and 0.95 g/kg, lactic and acetic acid, respectively) as well as better resistance to mold and rope spoilage (12 and 13 days, respectively) were observed for POLP3 bread (sourdough with 6% POLP). Significant nutritional improvements were observed by all adjuncts, in terms of TPC, AC, and phytate reduction (103 mg gallic acid/100 g, 232 mg Trolox/100 g, and 90.2%, respectively, for POLP3). In all cases, the higher the amount of adjunct, the better the results. Finally, the good sensory properties of the products indicate the suitability of the proposed adjuncts for sourdough breadmaking, while their application in freeze-dried, powdered form can facilitate commercial application.
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Affiliation(s)
- Stavros Plessas
- Laboratory of Food Processing, Department of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
| | - Ioanna Mantzourani
- Laboratory of Food Processing, Department of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
| | - Athanasios Alexopoulos
- Laboratory of Food Biotechnology, Microbiology and Hygiene, Department of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
| | - Maria Alexandri
- Department of Food Science and Technology, Ionian University, 28100 Argostoli, Greece
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, 28100 Argostoli, Greece
| | | | - Argyro Bekatorou
- Department of Chemistry, University of Patras, 26504 Patras, Greece
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Bianchi A, Venturi F, Zinnai A, Taglieri I, Najar B, Macaluso M, Merlani G, Angelini LG, Tavarini S, Clemente C, Sanmartin C. Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality. Foods 2023; 12:foods12061351. [PMID: 36981275 PMCID: PMC10048056 DOI: 10.3390/foods12061351] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/14/2023] [Accepted: 03/20/2023] [Indexed: 03/30/2023] Open
Abstract
"Avanzi 3-Grano 23" (G23) is an old variety of Triticum aestivum from the mountain areas of Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to its success and on-farm conservation. G23 flour, traditionally used for typical food products, is characterized by particular nutritional and sensory traits but has technological properties which limit its suitability for breadmaking. The aim of this work was to evaluate how to promote the use of G23 through the optimization of bread formulation by leveraging both flour blending and the leavening system. During the preliminary test, three different mixes of G23 flour and a strong flour (C) were tested in terms of their leavening power as a function of leavening agent (baker's yeast or sourdough). The selected M2 flour, composed of G23:C (1:1 w/w), was used for further breadmaking trials and 100% C flour was utilized as a control. The sourdough bread obtained with the M2 flour (SB-M2) showed an improved sensory profile compared with the related control (SB-C). Furthermore, SB-M2 exhibited the best aromatic (high content in aldehydes, pyrazines and carboxylic acids) and phytochemical profile (total polyphenols and flavonoids content and antioxidant activity). In contrast, the use of baker's yeast, although optimal from the point of view of breadmaking, did not result in the same levels of aromatic complexity because it tends to standardize the product without valorizing the sensory and nutritional qualities of the flour. In conclusion, in the experimental conditions adopted, this old wheat variety appears to be suitable for the production of sourdough bakery products.
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Affiliation(s)
- Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Basma Najar
- Pharmacognosy, Bioanalysis and Drug Discovery Unit and Analytical Platform of the Faculty of Pharmacy, Free University of Brussels, Bld Triomphe, Campus Plaine, 1050 Brussels, Belgium
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Giorgio Merlani
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Luciana Gabriella Angelini
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Silvia Tavarini
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Clarissa Clemente
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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Bianchi A, Taglieri I, Zinnai A, Macaluso M, Sanmartin C, Venturi F. Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread-Case Study on PDO Tuscan Bread. Foods 2022; 11:3470. [PMID: 36360083 PMCID: PMC9654732 DOI: 10.3390/foods11213470] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 10/24/2022] [Accepted: 10/28/2022] [Indexed: 07/30/2023] Open
Abstract
The short shelf-life of PDO Tuscan bread limits its distribution to markets close to the production area, affecting its commercial success and the economic return by supply chain operators. While the application of MAP to store bread is widely accepted, the suitability of this technique to extend the shelf life of the PDO Tuscan bread is still to be explored. Furthermore, to the best of our knowledge no data are available in the literature about the use of argon as filling gas neither in pure atmosphere nor in combination with CO2. In this context, the aim of this study was to evaluate the effect of different modified packaging atmospheres on the shelf-life of sourdough bread. Slices of bread were stored individually in plastic bags at 23 °C in five different atmospheres (Ar (100%), N2 (100%), CO2 (100%), Mix CO2/N2 (70% CO2, 30% N2), Mix CO2/Ar (70% CO2, 30% Ar)), and Air was selected as a control. To select the best storage conditions, both chemical-physical, rheological, and organoleptic features were evaluated. Results showed that pure gases (CO2, N2, Ar) displayed good qualities as storage atmospheres compared to Air. In contrast, both Mix CO2/N2 and Mix CO2/Ar were the best in slowing down the staling process, thus doubling the shelf-life of bread, compared to other atmospheres. In conclusion, argon, as a preservation atmosphere, seems to be the best solution to extend the shelf-life of PDO Tuscan bread.
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Affiliation(s)
- Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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Kazakos S, Mantzourani I, Plessas S. Quality Characteristics of Novel Sourdough Breads Made with Functional Lacticaseibacillus paracasei SP5 and Prebiotic Food Matrices. Foods 2022; 11:3226. [DOI: 10.3390/foods11203226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Lacticaseibacillus paracasei SP5, isolated from kefir, was assessed as a starter culture for sourdough bread making in freeze-dried form, both free (BSP5 bread) and immobilised on wheat bran (BIWB) and on a traditional flour/sour milk food, ‘trahanas’ (BITR). Physicochemical characteristics, shelf-life, volatilome, phytic acid, and sensory properties of the breads were evaluated. The BITR breads had higher acidity (9.05 ± 0.14 mL of 0.1 M NaOH/10 g) and organic acid content (g/Kg; 2.90 ± 0.05 lactic, 1.04 ± 0.02 acetic), which justifies the better resistance against mould and rope spoilage (>10 days). The highest number of volatiles (35) and at higher concentration (11.14 μg/g) were also found in BITR, which is in line with the sensory (consumer) evaluation regarding flavour. Finally, higher reduction of phytate (an antinutrient) was observed in all L. paracasei SP5 sourdoughs (83.3–90.7%) compared to the control samples (71.4%). The results support the use of the new strain for good quality sourdough bread.
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Rolim ME, Fortes MI, Von Frankenberg A, Duarte CK. Consumption of sourdough bread and changes in the glycemic control and satiety: A systematic review. Crit Rev Food Sci Nutr 2022; 64:801-816. [PMID: 35943419 DOI: 10.1080/10408398.2022.2108756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The aim of this study was to carry out a systematic review of clinical trials followed by meta-analysis, to evaluate the effect of sourdough bread on glycemic control and appetite and satiety regulators such as leptin, ghrelin, GLP-1 (glucagon-like peptide-1), GLP-2 (glucagon-like peptide-2), NPY (neuropeptide Y), AgRP (agouti-related protein), PYY (peptide YY), and GIP (glucose-dependent insulinotropic polypeptide). Clinical trials compared the intake of sourdough bread to that of an industrially fermented one or control glucose solution in adults over 18 years of age. This systematic review included all randomized, parallel, or crossover trials published up to June 2021 in the EMBASE, MEDLINE, Scopus, and Web of Science databases. After the selection process, 18 studies were included. The analysis of the final average difference of the change in serum glucose after 60 minutes for the intervention indicated that the consumption of sourdough bread has a lower impact on blood glucose compared to that of industrial bread or glucose (MD = -0.29, IC 95% = [-0.46; -0.12]; I2 = 0%). The evaluation of blood glucose 120 minutes after the consumption of the intervention also indicated a lower increment in blood glucose when compared to the consumption of other types of bread or the same amount of glucose (MD = -0.21, IC 95% = [-0.32; -0.09]; I2 = 0%). The certainty of evidence varied from low to very low. The results showed that sourdough is effective in reducing the increment of postprandial glycemia, especially when prepared with whole wheat flour, although it does not reduce fasting serum insulin, nor does it change plasma PYY.
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Affiliation(s)
- Maria Esther Rolim
- Department of Nutrition, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Maria Izabel Fortes
- Department of Nutrition, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Anize Von Frankenberg
- Post-graduation Program: Endocrinoly, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
| | - Camila Kümmel Duarte
- Department of Nutrition, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
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Katsi P, Kosma IS, Michailidou S, Argiriou A, Badeka AV, Kontominas MG. Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread. Foods 2021; 10:foods10030635. [PMID: 33802818 PMCID: PMC8002528 DOI: 10.3390/foods10030635] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 03/11/2021] [Accepted: 03/12/2021] [Indexed: 01/04/2023] Open
Abstract
In the present study, both yeast leavened bread (YLB) and artisanal sourdough wheat bread (SDB) were prepared. The physico-chemical, microbiological, and sensory properties of breads were monitored as a function of storage time (T = 25 °C). As expected, the titratable acidity (TA) values of SDB were higher than those of YLB. The aroma profile of SDB was similar to that of YLB, including classes of compounds such as alcohols, aldehydes, ketones, esters, organic acids, terpenes, and sulfur compounds; however, the concentrations between the two were different. Aroma deterioration of bread during storage was partly related to the loss of several volatiles. Texture and sensory analysis showed that SDB was harder, less elastic, but richer in aroma and light sour taste than YLB. Mold growth was apparent when the population of yeasts/molds reached approximately 4 log cfu/g. This yeast/mold count was reached on days 4–5 for YLB and day 18 + for SDB. A 16S amplicon meta-barcoding analysis showed that the bacterial profile of SDB was dominated by a single genus, (Lactobacillus). Analysis of the eukaryotic load showed that at the genus level, Saccharomyces and Alternaria were the most abundant genera, independently of the gene sequenced (18S or ITS). Based primarily on mold growth and texture data, which proved to be the most sensitive quality parameters, the shelf life was ca. 4–5 days for YLB and 10 days for SDB.
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Affiliation(s)
- Pavlina Katsi
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (P.K.); (I.S.K.)
| | - Ioanna S. Kosma
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (P.K.); (I.S.K.)
| | - Sofia Michailidou
- Centre for Research and Technology Hellas, Institute of Applied Biosciences, 6th km Charilaou-Thermis, 57001 Thessaloniki, Greece; (S.M.); (A.A.)
| | - Anagnostis Argiriou
- Centre for Research and Technology Hellas, Institute of Applied Biosciences, 6th km Charilaou-Thermis, 57001 Thessaloniki, Greece; (S.M.); (A.A.)
- Department of Food Science and Nutrition, University of the Aegean, 81400 Myrina, Lemnos, Greece
| | - Anastasia V. Badeka
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (P.K.); (I.S.K.)
- Correspondence: (A.V.B.); (M.G.K.)
| | - Michael G. Kontominas
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (P.K.); (I.S.K.)
- Correspondence: (A.V.B.); (M.G.K.)
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Bockwoldt JA, Fellermeier J, Steffens E, Vogel RF, Ehrmann MA. β-Glucan Production by Levilactobacillus brevis and Pediococcus claussenii for In Situ Enriched Rye and Wheat Sourdough Breads. Foods 2021; 10:547. [PMID: 33800822 DOI: 10.3390/foods10030547] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 02/25/2021] [Accepted: 03/01/2021] [Indexed: 12/17/2022] Open
Abstract
Sourdough fermentation is a common practice spread across the globe due to quality and shelf life improvement of baked goods. Above the widely studied exopolysaccharide (EPS) formation, which is exploited for structural improvements of foods including baked goods, β-glucan formation, by using lactic acid bacteria (LAB), offers additional values. Through renunciation of sucrose addition for bacterial β-d-glucan formation, which is required for the production of other homopolysaccharides, residual sweetness of baked goods can be avoided, and predicted prebiotic properties can be exploited. As promising starter cultures Levilactobacillus (L.) brevis TMW (Technische Mikrobiologie Weihenstephan) 1.2112 and Pediococcus (P.) claussenii TMW 2.340 produce O2-substituted (1,3)-β-d-glucan upon fermenting wheat and rye doughs. In this study, we have evaluated methods for bacterial β-glucan quantification, identified parameters influencing the β-glucan yield in fermented sourdoughs, and evaluated the sourdough breads by an untrained sensory panel. An immunological method for the specific detection of β-glucan proved to be suitable for its quantification, and changes in the fermentation temperature were related to higher β-glucan yields in sourdoughs. The sensory analysis resulted in an overall acceptance of the wheat and rye sourdough breads fermented by L.brevis and P.claussenii with a preference of the L. brevis fermented wheat sourdough bread and tart-flavored rye sourdough bread.
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Gauchez H, Loiseau AL, Schlich P, Martin C. Impact of aging on the overall liking and sensory characteristics of sourdough breads and comparison of two methods to determine their sensory shelf life. J Food Sci 2020; 85:3517-3526. [PMID: 32940357 DOI: 10.1111/1750-3841.15410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 06/16/2020] [Accepted: 08/03/2020] [Indexed: 11/29/2022]
Abstract
The objectives of the present work were to study the evolution of the sensory properties and overall liking of four sourdough breads over their lifespans and to determine their sensory shelf life (SSL). We also intended to identify the main sensory characteristics leading to a decrease in overall liking and the end of the consumption of the breads. Seventy-eight consumers evaluated different 1 kg sourdough breads at home. Two methods were used to describe the evolution of the sensory properties and overall liking: one based on ratings of descriptors' intensities and the other based on the magnitude of the changes observed since the previous consumption. As expected, the results showed that sensory properties and liking scores evolved over time. While the aroma and taste properties changed little, the texture deteriorated significantly. The overall liking scores decreased steadily over time, while the percentage of subjects who stopped eating bread increased. "Easiness to cut with the teeth," "easiness to chew," "crispness," and "softness" were the main characteristics positively correlated with the overall liking scores and negatively correlated with the percentage of rejection. In contrast, "dryness of the crumb" was negatively correlated with the liking scores and positively correlated with the percentage of rejection. A survival analysis determined that the SSL (50% rejection) of the breads was approximately 2.5 days. Interestingly, we highlighted that the average liking score corresponding to the SSL was just below the middle of the overall liking scale. PRACTICAL APPLICATION: The results of this work could be of interest to bread-making professionals who will be able to use the main conclusions to advise their clients and possibly adapt the bread format to their sensory shelf life. This work was also an opportunity to highlight sourdough bread, which offers more flexibility than French baguette in managing the consumption of the bread purchased. The alternative approach tested to measure the evolution of sensory characteristics and overall liking could interest the professionals of sensory analysis.
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Affiliation(s)
- Hélène Gauchez
- INRAE, UMR1324 Centre des Sciences du Goût et de l'Alimentation, Dijon, France
| | - Anne-Laure Loiseau
- INRAE, UMR1324 Centre des Sciences du Goût et de l'Alimentation, Dijon, France
| | - Pascal Schlich
- INRAE, UMR1324 Centre des Sciences du Goût et de l'Alimentation, Dijon, France
| | - Christophe Martin
- INRAE, UMR1324 Centre des Sciences du Goût et de l'Alimentation, Dijon, France
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Sanmartin C, Taglieri I, Venturi F, Macaluso M, Zinnai A, Tavarini S, Botto A, Serra A, Conte G, Flamini G, Angelini LG. Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread. Foods 2020; 9:E204. [PMID: 32079106 PMCID: PMC7074573 DOI: 10.3390/foods9020204] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 02/10/2020] [Accepted: 02/12/2020] [Indexed: 01/02/2023] Open
Abstract
Flaxseed has been recently studied for the formulation of healthy functional foods that are also useful for the prevention of chronic diseases. In this context, the production of sourdough bread fortified with different percentages of flaxseed cake was performed and the interactions among the bioactive compounds derived from both sourdough and flaxseed cake were investigated. The organoleptic properties as well as nutraceutical and chemical characteristics regarding pH, ethanol, lactic and acetic acid content, fatty acids profile, the concentration of total polyphenols, antioxidant capacity, and aroma volatile organic compounds were determined to evaluate the efficacy of leavening in the different matrices in comparison with the traditional bread. The results obtained demonstrated that flaxseed cake-enriched sourdough bread can represent a potential vehicle for bioactive compounds with the possibility of obtaining high-quality products with improved nutritional profiles and desired health attributes. Furthermore, the bread obtained with the addition of 7.5% of flaxseed cake was individuated as the best formulation to produce sourdough bread fortified with flaxseed cake by the overlap between three series of information coming from physical-chemical, nutritional, and sensorial analyses. In conclusion, in the operating conditions adopted, the use of flaxseed cake could represent a viable alternative for the production of fortified bread based on sourdough technology.
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Affiliation(s)
- Chiara Sanmartin
- Department of Agriculture Food Environment, University of Pisa, via Del Borghetto 80, 56124 Pisa, Italy; (C.S.); (I.T.); (M.M.); (A.Z.); (A.B.); (A.S.); (G.C.); (L.G.A.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
| | - Isabella Taglieri
- Department of Agriculture Food Environment, University of Pisa, via Del Borghetto 80, 56124 Pisa, Italy; (C.S.); (I.T.); (M.M.); (A.Z.); (A.B.); (A.S.); (G.C.); (L.G.A.)
| | - Francesca Venturi
- Department of Agriculture Food Environment, University of Pisa, via Del Borghetto 80, 56124 Pisa, Italy; (C.S.); (I.T.); (M.M.); (A.Z.); (A.B.); (A.S.); (G.C.); (L.G.A.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
| | - Monica Macaluso
- Department of Agriculture Food Environment, University of Pisa, via Del Borghetto 80, 56124 Pisa, Italy; (C.S.); (I.T.); (M.M.); (A.Z.); (A.B.); (A.S.); (G.C.); (L.G.A.)
| | - Angela Zinnai
- Department of Agriculture Food Environment, University of Pisa, via Del Borghetto 80, 56124 Pisa, Italy; (C.S.); (I.T.); (M.M.); (A.Z.); (A.B.); (A.S.); (G.C.); (L.G.A.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
| | - Silvia Tavarini
- Department of Agriculture Food Environment, University of Pisa, via Del Borghetto 80, 56124 Pisa, Italy; (C.S.); (I.T.); (M.M.); (A.Z.); (A.B.); (A.S.); (G.C.); (L.G.A.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
| | - Asia Botto
- Department of Agriculture Food Environment, University of Pisa, via Del Borghetto 80, 56124 Pisa, Italy; (C.S.); (I.T.); (M.M.); (A.Z.); (A.B.); (A.S.); (G.C.); (L.G.A.)
| | - Andrea Serra
- Department of Agriculture Food Environment, University of Pisa, via Del Borghetto 80, 56124 Pisa, Italy; (C.S.); (I.T.); (M.M.); (A.Z.); (A.B.); (A.S.); (G.C.); (L.G.A.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
| | - Giuseppe Conte
- Department of Agriculture Food Environment, University of Pisa, via Del Borghetto 80, 56124 Pisa, Italy; (C.S.); (I.T.); (M.M.); (A.Z.); (A.B.); (A.S.); (G.C.); (L.G.A.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
| | - Guido Flamini
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy
| | - Luciana G. Angelini
- Department of Agriculture Food Environment, University of Pisa, via Del Borghetto 80, 56124 Pisa, Italy; (C.S.); (I.T.); (M.M.); (A.Z.); (A.B.); (A.S.); (G.C.); (L.G.A.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
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Xu D, Zhang Y, Tang K, Hu Y, Xu X, Gänzle MG. Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread. Front Microbiol 2019; 10:2113. [PMID: 31552010 PMCID: PMC6746982 DOI: 10.3389/fmicb.2019.02113] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Accepted: 08/27/2019] [Indexed: 11/20/2022] Open
Abstract
In this study, mixed starter cultures of yeast and lactobacilli were used for type I sourdough bread making to evaluate their ability to improve bread quality and increase the amount of flavor volatiles. Kazachstania humilis, Saccharomyces cerevisiae, Wickerhamomyces anomalus, and Lactobacillus sanfranciscensis DSM20451T and Lactobacillus sakei LS8 were used in different combinations to ferment wheat sourdough. S. cerevisiae produced the highest amount of CO2 among all strains and thus enhanced bread volume and crumb texture. S. cerevisiae also increased the free thiol level in bread dough, and this study confirms that thiol accumulation was not strongly related to the content of the glutenin macropolymer (GMP) or bread volume. The role of thiol exchange reactions on bread quality differs between long fermentation sourdough and straight dough with baker's yeast only. The influence of different starter cultures on wheat sourdough bread volatiles was established by using head space solid-phase microextraction and gas chromatography/mass spectrometry analysis (SPME-GC/MS). The sourdough breads fermented with a combination of lactobacilli and yeast had a more complex profile of volatiles, particularly with respect to esters.
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Affiliation(s)
- Dan Xu
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Yao Zhang
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Kaixing Tang
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Ying Hu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Xueming Xu
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Michael G. Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
- College of Bioengineering and Food Science, Hubei University of Technology, Wuhan, China
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