Production of bio-flavored sourdough bread

This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads. Wheat and whole wheat flour bread samples were produced under different fermentation conditions (25 °C and 30 °C) and fermentation methods (type-1 and type-2). In type-1 fermentation, sourdough was obtained via spontaneous fermentation. Indigenous strains (Lactobacillus brevis ELB99, Lactiplantibacillus plantarum ELB75, and Saccharomyces cerevisiae TGM55) were used for type-2 fermentation. Fermentation type and temperature significantly affected eGI, the hydrolysis index (HI), the starch fraction, and the textural properties of the samples (p < 0.05). The resistant starch (RS) content increased after fermentation, while rapidly digestible starch (RDS), HI, and eGI decreased. RS values were significantly higher in type-2 than in type-1 at the same temperature for both flour types (p < 0.05). At 25 °C, RS values were higher in both fermentation types. In the white flour samples, eGI values were in the range of 60.8–78.94 and 62.10–78.94 for type-1 and type-2, respectively. The effect of fermentation type on eGI was insignificant (p < 0.05). In the whole flour samples, fermentation type and temperature significantly affected eGI (p < 0.05). The greatest eGI decreases were in whole wheat sourdough bread at 30 °C using type-2 (29.74%). The 30 °C and type-2 samples showed lower hardness and higher specific volume. This study suggests that fermentation type and temperature could affect the eGI and the textural and sensory properties of sourdough bread, and these factors should be considered during bread production. The findings also support the consumption of wheat and whole wheat breads produced by type-2 fermentation due to higher RS and slowly digestible starch (SDS) and lower RDS and eGI values.

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Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread

Fermentation ◽

10.3390/fermentation7020096 ◽

2021 ◽

Vol 7 (2) ◽

pp. 96

Author(s):

Frank Vriesekoop ◽

Annie Haynes ◽

Niels van der Heijden ◽

Hao Liang ◽

Paraskevi Paximada ◽

...

Keyword(s):

Organic Acids ◽

Food Production ◽

Animal Feed ◽

Western World ◽

Brewing Industry ◽

Baking Process ◽

Sourdough Bread ◽

Spent Grain ◽

Food Economy ◽

Type 3

The utilisation of food production by-products back into food production within a circular food economy is one of the driving examples to improve sustainability within the food industry. Brewers spent grain is the most abundant by-product from the brewing industry, with currently most of it being used as animal feed. In this study, we utilised brewers spent grain as a substrate in a solid-state fermentation in order to produce a Type-3 sourdough culture. Sourdough bread is becoming increasingly popular throughout the western world. The use of fermented brewers spent grain in the production of sourdough bread yielded sourdough bread that was acceptable by consumers. We also investigated the production and presence of the main organic acids in sourdough during the proofing process and the baking process. The baking trials showed that there was a reduction in both lactic and acetic acid content during the actual baking process. The reduction in the concentration of both organic acids appears to be at the heart of the observation that for both organic acids, there is typically a lower concentration in the crust compared to the crumb of the sourdough breads, which was observed in our sourdough breads and those commercially available.

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Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures

LWT ◽

10.1016/j.lwt.2021.112097 ◽

2021 ◽

pp. 112097

Author(s):

Dea Korcari ◽

Riccardo Secchiero ◽

Monica Laureati ◽

Alessandra Marti ◽

Gaetano Cardone ◽

...

Keyword(s):

Shelf Life ◽

Consumer Preference ◽

Starter Cultures ◽

Technological Properties ◽

Sourdough Bread

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Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread

Food Control ◽

10.1016/j.foodcont.2019.106812 ◽

2020 ◽

Vol 107 ◽

pp. 106812 ◽

Cited By ~ 2

Author(s):

Hümeyra İspirli ◽

Duygu Özmen ◽

Mustafa Tahsin Yılmaz ◽

Osman Sağdıç ◽

Enes Dertli

Keyword(s):

Technological Characteristics ◽

Sourdough Bread

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Sourdough Bread

Bread and Its Fortification ◽

10.1201/b18918-6 ◽

2015 ◽

pp. 63-77

Keyword(s):

Sourdough Bread

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Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties

International Journal of Food Science & Technology ◽

10.1111/ijfs.13457 ◽

2017 ◽

Vol 52 (8) ◽

pp. 1828-1835 ◽

Cited By ~ 9

Author(s):

Mehmet Hayta ◽

Muge Hendek Ertop

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Wheat Bread ◽

Nutritional Properties ◽

Sourdough Bread

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The Kinetics of Fermentations in Sourdough Bread Stored at Different Temperature and Influence on Bread Quality

Journal of Bioprocessing & Biotechniques ◽

10.4172/2155-9821.1000134 ◽

2013 ◽

Vol 03 (03) ◽

Author(s):

Andrich G Sanmartin C

Keyword(s):

Bread Quality ◽

Sourdough Bread ◽

Kinetics Of

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Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread

mSphere ◽

10.1128/msphere.00950-19 ◽

2020 ◽

Vol 5 (1) ◽

Cited By ~ 4

Author(s):

Aspen T. Reese ◽

Anne A. Madden ◽

Marie Joossens ◽

Guylaine Lacaze ◽

Robert R. Dunn

Keyword(s):

Microbial Community ◽

Internal Transcribed Spacer ◽

Amplicon Sequencing ◽

Rrna Gene ◽

Skin Microbiome ◽

Relative Importance ◽

Naturally Occurring ◽

Sourdough Bread ◽

Bacteria And Fungi ◽

Bidirectional Exchange

ABSTRACT Sourdough starters are naturally occurring microbial communities in which the environment, ingredients, and bakers are potential sources of microorganisms. The relative importance of these pools remains unknown. Here, bakers from two continents used a standardized recipe and ingredients to make starters that were then baked into breads. We characterized the fungi and bacteria associated with the starters, bakers’ hands, and ingredients using 16S and internal transcribed spacer (ITS) rRNA gene amplicon sequencing and then measured dough acidity and bread flavor. Starter communities were much less uniform than expected, and this variation manifested in the flavor of the bread. Starter communities were most similar to those found in flour but shared some species with the bakers’ skin. While humans likely contribute microorganisms to the starters, the reverse also appears to be true. This bidirectional exchange of microorganisms between starters and bakers highlights the importance of microbial diversity on bodies and in our environments as it relates to foods. IMPORTANCE Sourdough starters are complex communities of yeast and bacteria which confer characteristic flavor and texture to sourdough bread. The microbes present in starters can be sourced from ingredients or the baking environment and are typically consistent over time. Herein, we show that even when the recipe and ingredients for starter and bread are identical, different bakers around the globe produce highly diverse starters which then alter bread acidity and flavor. Much of the starter microbial community comes from bread flour, but the diversity is also associated with differences in the microbial community on the hands of bakers. These results indicate that bakers may be a source for yeast and bacteria in their breads and/or that bakers’ jobs are reflected in their skin microbiome.

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Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter

Foods ◽

10.3390/foods9091165 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1165 ◽

Cited By ~ 1

Author(s):

Mansi Limbad ◽

Noemi Gutierrez Maddox ◽

Nazimah Hamid ◽

Kevin Kantono

Keyword(s):

Lactic Acid ◽

Shelf Life ◽

Starter Culture ◽

Physicochemical Characterization ◽

Physicochemical Analysis ◽

Starter Cultures ◽

Coconut Water ◽

Sensory Profile ◽

Sourdough Bread ◽

Water Kefir

There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study was to investigate the use of a coconut water kefir-based fermentation starter culture using Lactobacillus fermentum and Lactobacillus plantarum to develop a sourdough bread. Check-all-that-apply (CATA) sensory profiling was used in this study to evaluate the sensory profile of sourdough breads that varied with culture type, culture concentrations, with and without added yeast, and with fermentation for 18 and 24 h. Based on correspondence analysis (CA) of the CATA results, bread samples with positive sensory attributes were chosen for further physicochemical analysis. Physicochemical analyses (texture, proximate composition, shelf life, carboxylic acid analysis and amino acid analysis) were carried out on breads formulated with starter culture concentrations of 8.30 log CFU/mL of L. fermentum, 4.90 log CFU/mL of L. fermentum and 9.60 log CFU/mL of L. plantarum, each fermented for 24 h without baker’s yeast. The bread sample that was formulated with a coconut water kefir (CWK) starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, had significantly higher values for almost all amino acids and a lower protein content compared to samples formulated using CWK cultures containing 8.30 log CFU/mL of L. fermentum and 4.90 log CFU/mL of L. fermentum, both without dry yeast and fermented for 24 h. The bread sample formulated with CWK starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, also produced significant quantities of organic acids (pyruvic acid, acetic acid, lactic acid and succinic acid). These changes in the physicochemical properties can improve overall bread quality in terms of flavor, shelf life, texture and nutritional value.

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