A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread

Montemurro, Marco; Beccaccioli, Marzia; Perri, Giuseppe; Rizzello, Carlo Giuseppe; Reverberi, Massimo; Pontonio, Erica

doi:10.1016/j.ijfoodmicro.2023.110322

Cited by 10 publications

(2 citation statements)

References 55 publications

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“…The use of EPS producing strain in bread making was extensively exploited in both gluten-free and gluten-containing bakery products. Weissella cibaria P9 was used to produce gluten-free bread also including sucrose-containing flour instead of sugar as a precursor (Montemurro et al, 2021 , 2023 ). Moreover, the in situ production of EPS by weissellas for improving the steamed bread quality, usually associated with increase of the specific volume, enhance of the texture, and decrease of the staling rate, was recently confirmed (Xu et al, 2020 ; Sha et al, 2023 ).…”

Section: An Update Of the Technological Potential Of Weisse...mentioning

confidence: 99%

The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential

Fusco,

Chieffi,

Fanelli

et al. 2023

Front. Microbiol.

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Bacteria belonging to the genera Weissella and Periweissella are lactic acid bacteria, which emerged in the last decades for their probiotic and biotechnological potential. In 2015, an article reviewing the scientific literature till that date on the taxonomy, ecology, and biotechnological potential of the Weissella genus was published. Since then, the number of studies on this genus has increased enormously, several novel species have been discovered, the taxonomy of the genus underwent changes and new insights into the safety, and biotechnological and probiotic potential of weissellas and periweissellas could be gained. Here, we provide an updated overview (from 2015 until today) of the taxonomy, ecology, safety, biotechnological, and probiotic potential of these lactic acid bacteria.

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Section: An Update Of the Technological Potential Of Weisse...mentioning

confidence: 99%

The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential

Fusco,

Chieffi,

Fanelli

et al. 2023

Front. Microbiol.

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“…Thus, Weissella spp. strains have been proposed as inocula to improve the viscoelasticity of the final GF bakery dough, to enhance the volume softness of the bread crumb and textural properties of the loaves, to provide an anti-staling effect, to retard starch retrogradation, and to prolong the shelf life of bread [ 15 , 16 , 17 ]. Therefore, in situ dextran production is considered an interesting opportunity for the production of GF bakery goods [ 18 , 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking

Russo,

Diez-Ozaeta,

Mangieri

et al. 2023

Foods

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Gluten consumption causes several immunological and non-immunological intolerances in susceptible individuals. In this study, the dextran-producing Weissella cibaria BAL3C-5 and its derivative, the riboflavin-overproducing strain BAL3C-5 C120T, together with a commercial bakery yeast, were used to ferment gluten-free (GF)-doughs obtained from corn and rice flours at two different concentrations and supplemented with either quinoa, buckwheat, or chickpea to obtain laboratory-scale GF bread. The levels of dextran, riboflavin, and total flavins were determined in the fermented and breads. Both strains grew in fermented doughs and contributed dextran, especially to those made with corn plus quinoa (~1 g/100 g). The highest riboflavin (350–150 µg/100 g) and total flavin (2.3–1.75 mg/100 g) levels were observed with BAL3C-5 C120T, though some differences were detected between the various doughs or breads, suggesting an impact of the type of flour used. The safety assessment confirmed the lack of pathogenic factors in the bacterial strains, such as hemolysin and gelatinase activity, as well as the genetic determinants for biogenic amine production. Some intrinsic resistance to antibiotics, including vancomycin and kanamycin, was found. These results indicated the microbiological safety of both W. cibaria strains and indicated their potential application in baking to produce GF bread.

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Production and Characterization of Sorghum Sourdough Bread Sequentially Fermented with Monascus purpureus and Lactiplantibacillus plantarum

Liu,

Zhang,

et al. 2024

Food Bioprocess Technol

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A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread

Cited by 10 publications

References 55 publications

The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential

The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential

Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking

Production and Characterization of Sorghum Sourdough Bread Sequentially Fermented with Monascus purpureus and Lactiplantibacillus plantarum

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