Baked Goods

and, Gottfried Spicher; Brümmer, J.-M.

doi:10.1002/9783527620920.ch7

Cited by 21 publications

(21 citation statements)

References 33 publications

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“…The molar ratio between 312 D/L-lactic and acetic acids registered an increase from 0.91 in the control sample to 1.29-313 1.45 with the addition of 15-20% of sourdough in the bread formula. During the 314 breadmaking process there is a weight loss, 95% of which is due to water evaporation 315 and 5% due to organic acid loss, mainly in crust and outside crumb of the bread, the loss 316 of acetic acid during baking being greater than that of lactic acid (Spicher, 1983). This 317 greater loss of acetic acid was responsible for the increase in the molar ratio between the 318 14 D/L-lactic and acetic acids of the bread compared to the values recorded in the fermented 319 dough.…”

Section: Characteristics Of Fermented Dough 277mentioning

confidence: 99%

Application of Bifidobacteria as Starter Culture in Whole Wheat Sourdough Breadmaking

Sanz‐Penella

Tamayo-Ramos

Haros

2011

Food Bioprocess Technol

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Innovation, Spain (MICINN). The scholarship of J.M. Sanz Penella and the contract of 24 J.A. Tamayo Ramos from MICINN are greatly acknowledged. 25 2 ABSTRACT 26This investigation is aimed at developing a new cereal-based product, with increased 27 nutritional quality, by using Bifidobacterium pseudocatenulatum ATCC 27919 as starter 28 in whole wheat sourdough fermentation, and evaluating its performance. Four different 29 sourdough levels (5, 10, 15 and 20% on flour basis) in bread dough formulation were 30 analysed. The effects of the use of bifidobacteria in sourdough bread were comparatively 31 evaluated with controls (yeast and/or chemically acidified sourdough with antibiotics). 32The sourdough and dough fermentative parameters analysed were pH, total titratable 33 acidity, D/L-lactic and acetic acids. Bread performance was evaluated by specific 34 volume, slice shape, crumb structure and firmness, crust and crumb colour, pH, total 35 titratable acidity, and D/L-lactic and acetic acids, phytate and lower myo-inositol 36 phosphate contents. The sourdough breads showed similar technological quality to the 37 control sample, with the exception of specific bread volume (decreased from 2.46 to 2.22 38 mL/g) and crumb firmness (increased from 2.61 to 3.18 N). Sourdough inoculated with 39 bifidobacteria significantly increased the levels of organic acids in fermented dough and 40 bread. The Bifidobacterium strain contributed to the fermentation process, increasing 41 phytate hydrolysis during fermentation owing to the activation of endogenous cereal 42 phytase and its own phytase, resulting in bread with significantly lower phytate levels 43 (from 7.62 to 1.45 µmol/g of bread in dry matter). The inclusion of sourdough inoculated 44 with bifidobacteria made possible the formulation of whole wheat bread with positive 45 changes in starch thermal properties and a delay and decrease in amylopectin 46 retrogradation. 47 48 KEY WORDS: sourdough; Bifidobacterium; phytate-degrading enzyme; phytate; whole 49 wheat bread 50

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Section: Characteristics Of Fermented Dough 277mentioning

confidence: 99%

Application of Bifidobacteria as Starter Culture in Whole Wheat Sourdough Breadmaking

Sanz‐Penella

Tamayo-Ramos

Haros

2011

Food Bioprocess Technol

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“…The antimould activity of lactic acid bacteria (LAB) in sourdough has been generally attributed to the presence of organic acids, particularly lactic and acetic acids (Spicher 1983;Rocken 1996). In recent years, different studies have shown that other low-molecular-weight bacterial compounds are also involved such as cyclo (l-Phe-l-Pro), cyclo (l-Phe-trans-4-OH-l-Pro), phenyllactic acid (PLA), hydroxyphenyllactic acid (OH-PLA), propionic acid, cumaric acid, phenylpropanic acid, 2-methylcinnmic acid, salicylic acid and sodium decanoate (Lavermicocca et al 2000;Ström et al 2002;Ryan et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of biosynthetic intermediates and citrate on the phenyllactic and hydroxyphenyllactic acids production by Lactobacillus plantarum CRL 778

Dallagnol

Catalán

Mercado

et al. 2011

Journal of Applied Microbiology

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Aim: To evaluate the influence of biosynthetic precursors, intermediates and electron acceptors on the production of antifungal compounds [phenyllactic acid (PLA) and hydroxyphenyllactic acid (OH‐PLA)] by Lactobacillus plantarum CRL 778, a strain isolated from home‐made sourdough. Methods and Results: Growth of fermentative activity and antifungal compounds production by Lact. plantarum CRL 778 were evaluated in a chemically defined medium (CDM) supplemented with biosynthetic precursors [phenylalanine (Phe), tyrosine (Tyr)], intermediates [glutamate (Glu), alpha‐ketoglutarate (α‐KG)] and electron acceptors [citrate (Cit)]. Results showed that the highest PLA production (0·26 mmol l−1), the main antifungal compound produced by Lact. plantarum CRL 778, occurred when greater concentrations of Phe than Tyr were present. Both PLA and OH‐PLA yields were increased 2‐folds when Cit was combined with α‐KG instead of Glu at similar Tyr/Phe molar ratio. Similarly, glutamate dehydrogenase (GDH) activity was significantly (P < 0·01) stimulated by α‐KG and Cit in Glu‐free medium. Conclusion: Phe was the major stimulant for PLA formation; however, Cit could increase both PLA and OH‐PLA synthesis by Lact. plantarum CRL 778 probably due to an increase in oxidized NAD+. This effect, as well as the GDH activity, was enhanced by α‐KG and down regulated by Glu. Significance and Impact of the Study: This is the first study where the role of Glu and GDH activity in the PLA and OH‐PLA synthesis was evidenced in sourdough lactic acid bacteria (LAB) using a CDM. These results contribute to the knowledge on the antifungal compounds production by sourdough LAB with potential applications on the baked goods.

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“…Besides flavour formation, LAB, both homofermentative and heterofermentative species, mainly belonging to the Lactobacillus genus (Hammes and Vogel 1995), contribute most to the process of dough acidification, while yeasts are primarily responsible for the leavening. Nevertheless, heterofermentative LAB are also known to contribute to the leavening process (Spicher 1983;Gobbetti et al 1995). The prevalence of certain strains confers typical characteristics to the final products, resulting in a wide regional variety of bakery products.…”

Section: Introductionmentioning

confidence: 99%

Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy)

Valmorri

Settanni

Suzzi

et al. 2006

Lett Appl Microbiol

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Aims: To characterize the lactobacilli community of 20 sourdoughs using a novel polyphasic approach. Methods and Results: A polyphasic approach, consisting of a two‐step multiplex polymerase chain reaction (PCR) system, 16S rRNA gene sequence analysis and physiological features, was applied to identify 127 isolates, representing about 37% of the presumptive lactobacilli collected from sourdough samples. Multiplex PCR successfully identified 111 isolates, while 16S rRNA gene sequencing was applied for the other 16 isolates, two of which could not be associated with any previously described lactic acid bacteria (LAB) species. Strain diversity was evaluated by phenotypic and random amplified polymorphic DNA‐PCR analysis. Molecular detection of Lactobacillus group species was also performed on total DNA extracted from the doughs. Conclusions: Abruzzo region sourdough lactobacilli biodiversity, reflected in both Lactobacillus species composition and strain polymorphism, is similar to that of other Italian regions and is a source of novel LAB species. Significance and Impact of the Study: Within culture‐independent methods, multiplex PCR is a rapid tool to study the lactobacilli population of sourdoughs.

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Baked Goods

Cited by 21 publications

References 33 publications

Application of Bifidobacteria as Starter Culture in Whole Wheat Sourdough Breadmaking

Application of Bifidobacteria as Starter Culture in Whole Wheat Sourdough Breadmaking

Effect of biosynthetic intermediates and citrate on the phenyllactic and hydroxyphenyllactic acids production by Lactobacillus plantarum CRL 778

Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy)

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