Improvement of maize bread quality through modification of dough rheological properties by lactic acid bacteria fermentation

Nitrogen and sulphur application has a significant effect on the quality and quantity of storage proteins of wheat which affect the bread making process. In this study, effect of foliar applications of urea, potassium sulphate (K2SO4) and zinc sulphate heptahydrate (ZnSO4.7H2O), under field conditions at vegetative and generative periods of wheat, were investigated for their effects on protein quality (SDS sedimentation and STK-Lactic Acid values), Glutopic parameters [(PMT (s)), BM (BE), BEM (BE) and PM (BE)] and dough rheological properties [stability (min), degree of softening (BU)] of wheat. Experiments were conducted in two trial groups. In the first trial, foliar treatments of 0% (Control); 0,5% Urea; 1% Urea; 0,5% ZnSO4.7H2O; 0,5% Urea+0,5% ZnSO4.7H2O; 1% Urea+0,5% ZnSO4.7H2O; 0,5% K2SO4 and 1% K2SO4; in the second trial, 0%; 0,5% Urea+0,5% K2SO4; 0,5% Urea+1% K2SO4;1% Urea+0,5% K2SO4; 1% Urea+1% K2SO4 were performed. As a result, in the first trial, 0,5% Urea, 1% Urea+0,5% ZnSO4 and 0,5% K2SO4; in the second trial, 1% Urea+0,5% K2SO4 were found the most prominent applications. According to the obtained results, the effect of urea, potassium sulphate and zinc sulphate applications on protein quality, gluten rheology and dough rheology was found to be significant.

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The impact of lactic acid bacteria on sourdough fermentation

Hemijska industrija ◽

10.2298/hemind0510235s ◽

2005 ◽

Vol 59 (9-10) ◽

pp. 235-237

Author(s):

Dragisa Savic ◽

Natasa Jokovic

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Shelf Life ◽

Nutritional Value ◽

Starter Culture ◽

Bread Quality ◽

Bread Dough ◽

Sourdough Bread ◽

Biotechnological Processes ◽

The Impact

The baking of sourdough breads represents one of the oldest biotechnological processes. Despite traditionality, sourdough bread has great potential because of its benefits. Sourdough is a mixture of flour and water that is dominated by a complex microflora composed of yeasts and lactic acid bacteria that are crucial in the preparation of bread dough. Lactic acid bacteria cause acidification by producing lactic acid that increases the shelf life of bread by preventing the growth of undesirable microorganisms and affects the nutritional value of bread by increasing the availability of minerals. In addition to these advantages, the use of sourdough fermentation also improves dough machinability, breadcrumb structure and the characteristic flavour of bread. Lactic acid bacteria in sourdough fermentation are well known representing both homofermentative and heterofermentative bacteria. They may originate from selected natural contaminants in the flour or from a starter culture containing one or more known species of lactic acid bacteria. Sourdough can be cultivated in bakeries or obtained from commercial suppliers. However, many bakeries in Europe still use spontaneously fermented sourdoughs, which have been kept metabolically active for decades by the addition of flour and water at regular intervals. The impact of lactic acid bacteria on sourdough fermentation and their influence on dough and bread quality was discussed on the basis of research and literature data.

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Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread

Foods ◽

10.3390/foods9091258 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1258 ◽

Cited By ~ 1

Author(s):

Rossana Sidari ◽

Alessandra Martorana ◽

Clotilde Zappia ◽

Antonio Mincione ◽

Angelo Maria Giuffrè

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Rheological Properties ◽

Phenolic Content ◽

Starter Culture ◽

Plant Production ◽

The Novel ◽

Active Compounds ◽

Textural Parameters ◽

Improved Characteristics

Food consumers make decisions primarily on the basis of a product’s nutritional, functional, and sensorial aspects. In this context, this study evaluated the persistence in sourdough of a multistrain starter culture from laboratory to bakery plant production and the effect of the starter on antioxidant and rheological properties of sourdoughs and derived bread. Lactobacillus sanfranciscensis B450, Leuconostoc citreum B435, and Candida milleri L999 were used as a multispecies starter culture to produce a sourdough subsequently used to modify two traditional sourdoughs to make novel bread with improved health and rheological properties. Both these novel bakery sourdoughs showed the persistence of L. sanfranciscensis B450 and C. milleri L999, and showed a significantly different lactic acid bacteria (LAB) concentration from the traditional sourdoughs. The novel sourdough PF7 M had a higher phenolic content (170% increase) and DPPH (8% increase) than the traditional bakery sourdough PF7 F. The novel sourdough PF9 M exhibited an improvement in textural parameters. Further research would be useful on the bioavailability of bio-active compounds to obtain bread with improved characteristics.

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