A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes

Dong, YiNing; Karboune, Salwa

doi:10.1111/1541-4337.12717

Cited by 70 publications

(33 citation statements)

References 307 publications

(578 reference statements)

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“…The carbon dioxide (CO 2 ) produced by Saccharomyces cerevisiae can make the dough fluffy and is also the main products of flour fermentation. Saccharomyces cerevisiae is also partly responsible for the final product flavour (Dong & Karboune, 2021). Yeast metabolites is not only limited to affecting the growth and metabolism of yeast but also affect the gluten network and dough rheology (Nawrocka et al ., 2019).…”

Section: Introductionmentioning

confidence: 99%

Effect of glucose levels on the rheo‐fermentation properties of dough during fermentation

Xie

Yanan

Sun

2022

Int J of Food Sci Tech

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Summary In this study, recombinant dough and simulated dough medium were used to study the effect of different glucose levels on quality of dough. With the increase of glucose levels (3, 6, 9, 12 and 15 g/100 g mixed flour) in recombinant dough, the water absorption and extensibility of the dough decreased significantly. Compared with the sugar‐free medium, the maximum height of the dough added with glucose gradually increased, and the CO2 retention rate decreased slightly. The glucose levels in the dough changed the water mobility and distribution. Compared with 3% glucose levels, yeast produced much more glycerol content and ethanol content in 6% and 15% glucose medium, which affected rheological properties of dough. Different glucose levels affected the fermentation state of yeast and metabolites significantly, 3% glucose medium was more suitable for the dough fermentation and growth of yeast during dough fermentation.

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Section: Introductionmentioning

confidence: 99%

Effect of glucose levels on the rheo‐fermentation properties of dough during fermentation

Xie

Yanan

Sun

2022

Int J of Food Sci Tech

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“…In addition, in agreement with the results of the CATA question, the participants did not like the textural properties of the PBAs, and many stated that they have unacceptable textures ( Table 4 ). Textural properties directly influence consumer liking of food products [ 57 ] and chicken nuggets [ 42 ]. The results identified by the texture analyzer also found differences in the texture ( Table 5 ).…”

Section: Resultsmentioning

confidence: 99%

Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken

Ettinger

Falkeisen

Knowles

et al. 2022

Foods

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The prevalence of plant-based alternatives (PBAs) to meat in the marketplace has been increasing in recent years due to consumer demand. One of these plant-based products has aimed to mimic chicken products, specifically chicken nuggets. However, few sensory studies have been conducted on these products. The objective of this study is to evaluate the sensory properties, acceptability, and consumer perception of these PBAs. Participants (n = 105) were asked to evaluate five PBAs and a control (chicken nugget) using hedonic scales and a check-all-that-apply question. They also answered an open-ended comment question about PBAs. The participants separated the control from the PBAs in terms of their hedonic scores and sensory properties. They separated the PBAs based on their textural properties and if they had off-flavors. Participants disliked PBAs that were associated with an aftertaste, as well as beany, fibrous, and chewy attributes. The participants believed the PBAs currently on the market did not successfully mimic a chicken nugget and that improvement is needed, but they did believe PBAs are environmentally friendly.

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“…One approach in this respect is the application of sourdough, which is inoculated with functional lactic acid bacteria (LAB) [12]. Sourdough is long known for its positive effects on final bread quality, such as bread flavor, texture, and shelf life [13].…”

Section: Introductionmentioning

confidence: 99%

Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns

et al. 2022

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Functional lactic acid bacteria (LAB) as starter cultures used in sourdough fermentation have been researched for years. This study evaluated the LAB strains Leuconostoc citreum DCM65 (mannitol, exopolysaccharide producing, antifungal activity) and Lactiplantibacillus plantarum subsp. plantarum MA418 (amylolytic activity) and their potential as single or co-culture starters in sourdough fermented buns containing different levels of sugar (control 9% and reduced 0, 3, 6%). Cell counts, pH development, and organic acids were determined before and after sourdough fermentation (30 °C, 24 h) and physical properties (color, volume, pore structure, and texture) of buns produced thereof were determined after baking. Sourdoughs started with DCM65 and/or MA418 developed up to log 9.2 CFU/g presumptive LAB after 24 h, assertiveness of the added starter cultures species was confirmed by MALDI-TOF MS. Acetic acid and mannitol were only detected in sourdough fermented with DCM65 (single or co-culture) up to 2.5 mg/g and 9.8 mg/g, respectively. The starter cultures applied influenced physical properties of buns. Sourdough buns started with MA418 had higher volume and slice area, and softer crumb; in contrast, buns fermented with DCM65 had a finer pore structure. In summary, both starter cultures showed high potential in sourdough buns with reduced sugar content.

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A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes

Cited by 70 publications

References 307 publications

Effect of glucose levels on the rheo‐fermentation properties of dough during fermentation

Effect of glucose levels on the rheo‐fermentation properties of dough during fermentation

Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken

Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns

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