scholarly journals Innovations in Sourdough Bread Making

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 29
Author(s):  
Stavros Plessas
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Starter Cultures ◽  
Gluten Free ◽  
Special Issue ◽  
Bread Making ◽  
High Quality ◽  
Proper Selection ◽  
Sourdough Bread ◽  
Selection Of

The application of sourdough is considered to be a key tool for the production of high-quality bread. Several advantages have been presented through the application of sourdough in bread making, such as increased shelf life, improved aromatic profiles and sensory characteristics, increased nutritional value, and health benefits. Technological benefits have also been recorded, such as the successful application of sourdough in gluten-free breads. Likewise, an upsurge of interest in sourdough applications in bread making as well as in other foodstuffs (pasta) has been witnessed in recent years. Many factors are considered important for sourdough preparations; however, the proper selection of the starter cultures is considered the most central. This Special Issue of Fermentation aims to disseminate recent innovative research regarding sourdough bread making, as well as authoritative reviews that compile information from previously published material.

scholarly journals Sourdough bread preparation using selected lactic acid bacterial starter cultures

2014 ◽  
Vol 6 (2) ◽  
pp. 426-429
Author(s):  
Nandini Math ◽  
K. S. Jagadeesh ◽  
Shakuntala Masur ◽  
Pushpa Bharati
Keyword(s):  
Lactic Acid ◽  
Shelf Life ◽  
Nutritional Value ◽  
Food Products ◽  
Antinutritional Factors ◽  
Starter Cultures ◽  
In Vitro Assays ◽  
Lactic Fermentation ◽  
Sourdough Bread

The lactic fermentation of cereals is known to improve the food quality through the development of flavor, enhancement of the nutritional value and shelf life, and by removing toxic or antinutritional factors of food products. Lactic acid bacteria (LAB) strains are able to improve the shelf life of several food products. The efficiency of the LAB cultures determined in in vitro assays was confirmed in bread manufacture. The sourbread prepared using 50 per cent yeast and 50 per cent LAB starter (based on cell density) was found to be superior to the conventional bread in textural characteristics, flavor, appearance and even taste. It contained enough protein (10.15%) and the least fat value (7.68%). It scored the highest acceptability index of 81.70. These results point out the advantages of using selected LAB strains as starter cultures for sourdough fermentation.

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

LWT ◽  
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

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

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1165 ◽  
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.

scholarly journals Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making

Foods ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 40 ◽  
Author(s):  
Ioanna Mantzourani ◽  
Antonia Terpou ◽  
Athanasios Alexopoulos ◽  
Eugenia Bezirtzoglou ◽  
Stavros Plessas
Keyword(s):  
Physicochemical Characteristics ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Organic Load ◽  
Gas Chromatography Mass Spectrometry ◽  
Bread Making ◽  
Organoleptic Characteristics ◽  
Sourdough Bread ◽  
Freeze Dried ◽  
The Cost

In the present study the effect of innovative biocatalysts as starter cultures in sourdough bread making was explored. The biocatalysts consisted of Lactobacillus paracasei K5 and Lactobacillus bulgaricus ATCC 11842 (in single and mixed form), immobilized on delignified wheat bran (DWB), and freeze dried without cryoprotectants. The parameters monitored were physicochemical characteristics, mold and rope spoilage appearance, volatile composition, and organoleptic characteristics. Results obtained showed that both biocatalysts exhibit good fermentative activity. However, the best results were achieved when freeze-dried immobilized L. paracasei K5 was applied as a single culture. In particular, the produced bread had a higher acidity (8.67 mL 0.1 N NaOH) and higher organic load (2.90 g/kg lactic acid and 1.11 g/kg acetic acid). This outcome was the main reason why this bread was preserved more regarding mold spoilage (14 days) and rope spoilage (12 days), respectively. In addition, the employment of freeze-dried immobilized L. paracasei K5 led to bread with better aromatic profile in terms of concentrations and number of volatile compounds produced as gas chromatography/mass spectrometry (GC/MS) analysis proved. Finally, no significant differences were observed through sensorial tests. Last but not least, it should be highlighted that the used microorganisms were cultured in cheese whey, minimizing the cost of the proposed biotechnological procedure.

scholarly journals The impact of lactic acid bacteria on sourdough fermentation

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.

Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life

2015 ◽  
Vol 47 ◽  
pp. 36-44 ◽  
Author(s):  
Claudia Axel ◽  
Bettina Röcker ◽  
Brid Brosnan ◽  
Emanuele Zannini ◽  
Ambrose Furey ◽  
...  
Keyword(s):  
Shelf Life ◽  
Gluten Free ◽  
Sourdough Bread ◽  
Lactobacillus Amylovorus

scholarly journals Adverse Effects of Wheat Gluten

2015 ◽  
Vol 67 (Suppl. 2) ◽  
pp. 7-14 ◽  
Author(s):  
Frits Koning
Keyword(s):  
Middle East ◽  
Food Industry ◽  
Nutritional Value ◽  
Wheat Gluten ◽  
Western World ◽  
Gluten Free ◽  
High Quality ◽  
Hunter Gatherers ◽  
The World ◽  
India And China

Man began to consume cereals approximately 10,000 years ago when hunter-gatherers settled in the fertile golden crescent in the Middle East. Gluten has been an integral part of the Western type of diet ever since, and wheat consumption is also common in the Middle East, parts of India and China as well as Australia and Africa. In fact, the food supply in the world heavily depends on the availability of cereal-based food products, with wheat being one of the largest crops in the world. Part of this is due to the unique properties of wheat gluten, which has a high nutritional value and is crucial for the preparation of high-quality dough. In the last 10 years, however, wheat and gluten have received much negative attention. Many believe that it is inherently bad for our health and try to avoid consumption of gluten-containing cereals; a gluten-low lifestyle so to speak. This is fueled by a series of popular publications like Wheat Belly; Lose the Wheat, Lose the Weight, and Find Your Path Back to Health. However, in reality, there is only one condition where gluten is definitively the culprit: celiac disease (CD), affecting approximately 1% of the population in the Western world. Here, I describe the complexity of the cereals from which gluten is derived, the special properties of gluten which make it so widely used in the food industry, the basis for its toxicity in CD patients and the potential for the development of safe gluten and alternatives to the gluten-free diet.

scholarly journals Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
Denisse Bender ◽  
Markus Regner ◽  
Stefano D’Amico ◽  
Henry Jäger ◽  
Sándor Tömösközi ◽  
...  
Keyword(s):  
Specific Volume ◽  
Loaf Volume ◽  
Positive Contribution ◽  
Gluten Free ◽  
Bread Making ◽  
Sourdough Bread ◽  
Crumb Firmness ◽  
Weak Gel ◽  
Bread Properties

The role of arabinoxylans (AXs) in bread-making has gained interest due to their positive contribution to bread quality. Therefore, the effect of differently extracted (water, alkaline, or enzymatic) rye AXs on gluten-free (GF) buckwheat and millet batter rheology and bread properties was evaluated. The results showed that the addition of AXs influenced most of the batter and bread properties differently, which depended on the chemical and structural properties of the AXs. All batter systems displayed a typical weak gel behavior. Enzyme- (Pentopan Mono BG-) extracted AXs (PEAXs) were able to strengthen both millet and buckwheat batter structures to a greater degree, as seen by the increase in storage modulus. Regarding bread properties, in buckwheat breads, calcium hydroxide-extracted AX (CEAX) was able to improve the specific volume (from 1.73 to 1.93 cm3/g) and firmness (from 10.88 to 4.69 N) the most, compared to the control. The AXs extracted successively with water and the enzyme Pentopan Mono BG (WPEAX) produced the highest loaf volume (2.39 cm3/g) and one of the lowest crumb firmness values (5.51 N) but caused larger pores and a ruptured crust. In millet breads, water-extracted AXs (WEAXs) and CEAX produced lowest crumb hardness (WEAX: 6.94 N; CEAX: 8.53 N). Specific volume was highest in breads with WEAX (2.35 cm3/g), but CEAX displayed a better pore structure. Overall, water-extracted AXs improved the GF bread properties to a higher extent than alkaline-extracted AXs. Only CEAX displayed a comparable effect in some cases, and considering the fact that alkaline extraction of AX is much more efficient (much higher yield), its application compared to other AXs could be more favorable. Overall, AXs hold great potential as baking improvers for GF bread; the extent of their improvement will be defined by their functional properties.

Special Issue on Selected Papers from ROBOMEC'00

2001 ◽  
Vol 13 (2) ◽  
pp. 113-113
Author(s):  
Kazuhito Yokoi ◽  
◽  
Tsutomu Hasegawa ◽  
Keyword(s):  
Japan Society ◽  
Special Issue ◽  
High Quality ◽  
Advanced Technologies ◽  
Selection Of

This special issue has been proposed in honor of the Journal of Robotics and Mechatronics that has been authorized to be the International Journal of the Robotics and Mechatronics Division of the Japan Society of Mechanical Engineers since 1999. The 2000 JSME Conference on Robotics and Mechatronics (ROBOMEC’00) was held in Kumamoto, May 11-13, 2000, sponsored by the Robotics and Mechatronics Division of the Japan Society of Mechanical Engineers. The purpose of the conference was to aid future establishments of new industries by using advanced technologies of Robotics and Mechatronics. In the technical sessions, 82 organized sessions were held and a total of 653 papers were presented. 969 participants attended the conference. This special issue has been organized by editing the papers presented at ROBOMEC’00 to widely distribute the significant results of the conference. High quality papers of the conference were invited to this journal and were reviewed again by the referees of this journal. Finally, 14 papers were selected for publication in the Journal of Robotics and Mechatronics Special Issue on Selected Papers from ROBOMEC’00 (Vol. 13, No. 2). We would like to thank the authors in this special issue who have contributed their updated papers. Also, we would express our gratitude to contributed their updated papers. Also, we would express our gratitude to Editor in Chief, Prof. Makoto Kaneko (Hiroshima University) whose work has been indispensable in organizing this special issue and the Editors for providing the selection of the papers.

scholarly journals The necessity of using high quality orthoses in rehabilitation medicine

2018 ◽  
Vol 178 ◽  
pp. 05009
Author(s):  
Elena Amaricai
Keyword(s):  
Rheumatoid Arthritis ◽  
Rehabilitation Medicine ◽  
Good Stability ◽  
High Quality ◽  
Proper Selection ◽  
Different Types ◽  
The Right ◽  
Over Time ◽  
Selection Of

In rehabilitation medicine there is increasing need of using high quality orthoses that can provide either good stability of the joint or good correction of the postural defect. The advantages of using orthoses that are in the same time hypoallergenic, lightweight, flexible, resistant and durable over time should be considered when prescribing them in clinical practice. This study presents different types of orthoses and the necessity of proper selection of materials when choosing the best ones. We included 34 patients diagnosed with different musculoskeletal conditions (thoracic and thoraco-lumbar scoliosis, genu valgum deviation and rheumatoid arthritis) that required the use of special orthoses (thoraco-lumbar braces, knee or hand orthoses). Patients were asked to complete a questionnaire regarding the quality of the orthoses that they have been used. The following characteristics of an orthosis should be considered when choosing the right one: easily wearable, comfortable, offering good stability of a joint, high quality, lightweight, hypoallergenic and resistant.

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