Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation

Mariotti, M.; Garofalo, Cristiana; Aquilanti, Lucia; Osimani, Andrea; Fongaro, Lorenzo; Tavoletti, Stefano; Hager, Anna-Sophie; Clementi, Francesca

doi:10.1016/j.lwt.2014.06.052

Cited by 55 publications

(47 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The mean pH and TTA values recorded at the end of the 20‐d propagation were in the typical ranges of 3.6 to 3.8 and 8 to 13, respectively, with small number of exceptions (Brummer and Lorenz ). The significantly higher TTA observed in the sourdoughs propagated with wholemeal flour (S A ‐l and S A ‐b) is feasibly correlated with the higher ash content of F A compared with F B and F C , which has been reported as having an influence on sourdough buffering ability (Mariotti and others ). Regarding lactic acid and acetic acid content, mean values notably higher than those reported for wheat sourdoughs were observed, ranging from 600 to 800 mg/100 g sourdough and from 80 to 160 mg/100 g sourdough, respectively (Barber and others ; Hansen and Hansen ).…”

Section: Resultsmentioning

confidence: 69%

“…Indeed, a complete hydrolytation of phytic acid was observed in S B and S C, whereas a noticeable decrease was observed in S A sourdoughs propagated with wholemeal flour (F A ), which contained the greatest amount of this antinutrient. Sourdough fermentation has been found to decrease the amount of phytates, either through a mere pH drop to values <5.5 that is sufficient to activate the endogenous phytates, or through the phytase activity of LAB and yeasts (Poutanen and others ; Mariotti and others ). In particular, in whole‐wheat flours, solubilization of minerals due to fermentation has been shown to be strictly dependent on bran particle size, being effective in finely milled bran, but not in coarse bran (Lioger and others ).…”

Section: Resultsmentioning

confidence: 99%

“…In the case of doughs prepared with wholemeal flours, the use of sourdough appears particularly advantageous for the activation of endogenous phytases during prolonged fermentation (Buddrick and others ), which directly implies improved bread mineral bioavailability (Lopez and others ). Leavening and breadmaking trials conducted with flours characterized by low technological aptitudes, such as barley (Zannini and others ; Mariotti and others ) or even gluten‐free flours (Arendt and others ), demonstrated the usefulness of sourdough technology for the improvement of bread qualities.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Microbial Diversity of Type I Sourdoughs Prepared and Back‐Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours

Taccari

Aquilanti

Polverigiani

et al. 2016

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

The fermentation of type I sourdough was studied for 20 d with daily back-slopping under laboratory and artisan bakery conditions using 1 wholemeal and 2 refined soft wheat (Triticum aestivum) flours. The sourdough bacterial and yeast diversity and dynamics were investigated by plate counting and a combination of culturedependent and culture-independent PCR-DGGE approach. The pH, total titrable acidity, and concentration of key organic acids (phytic, lactic, and acetic) were measured. Three flours differed for both chemical and rheological properties. A microbial succession was observed, with the atypical sourdough species detected at day 0 (i.e. Lactococcus lactis and Leuconostoc holzapfelii/citreum group for bacteria and Candida silvae and Wickerhamomyces anomalus for yeasts) being progressively replaced by taxa more adapted to the sourdough ecosystem (Lactobacillus brevis, Lactobacillus alimentarius/paralimentarius, Saccharomyces cerevisiae). In mature sourdoughs, a notably different species composition was observed. As sourdoughs propagated with the same flour at laboratory and artisan bakery level were compared, the influence of both the substrate and the propagation environment on microbial diversity was assumed.Keywords: high extraction rate flour, high-fiber sourdough, high-fiber breadmaking, PCR-DGGE, sourdough microbiota Practical Applications: Bakery foods made from wholemeal flours have many health benefits, mainly due to their high content of bran fiber. However, wholemeal flours are poorly utilized in breadmaking due to their low leavening ability and richness in antinutrients (phytates). The use of wholemeal sourdoughs might represent an alternative to baker's yeast for future development of more nutritious cereal-based foods.

show abstract

Section: Resultsmentioning

confidence: 69%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Microbial Diversity of Type I Sourdoughs Prepared and Back‐Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours

Taccari

Aquilanti

Polverigiani

et al. 2016

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…Moreover, the presence of wheat bran in the mass may avoid proper development of the gluten network and cause rupture of the gas cells [31]. Indrani et al [32] found that the multigrain mix (soy, oats, fenugreek seeds, flax seeds and sesame) exerted an adverse effect on the volume of bread due to that the increasing amounts of multigrain mixture of 0-20% caused the interruption matrix protein and the reduction of specific volume.…”

Section: Technological Parametersmentioning

confidence: 99%

Enrichment of the Fatty Acids Profile of Breads Replaced With Functional Flours Blends

Osuna¹

2016

IJRET

View full text Add to dashboard Cite

Functional breads constitute an interesting alternative as a vehicle of new essential fatty acid sources. The aim of this study was to improve the fatty acids profile of breads replaced with mixtures of three flours and to analyse the effect of their use on texture parameters, colour and technological characteristics of these products. Wheat flour (WF) was replaced with mixtures of soybean flour (SF), flaxseed flour (FF) and wheat bran (WB). A multilevel factorial design with 3 factors (FF, SF and WB) and 3 levels (0 g/Kg WF -8 g/KgWF-16 g/Kg WF) were applied; being bread without flour replacement, the control sample. The content of saturated fatty acids (SFA) decreased with increasing concentration of FF, while the content of polyunsaturated fatty acids (PUFA) tended to increase at higher contents of SF and FF. The breads substituted with the highest concentration of FF in mixtures FF+SF or FF+WB showed the highest of n3 fatty acid content. Specific volume of breads with the blends FF+SF and FF+WB showed no significant differences with control (p<0.05). The samples with 16 g/kg FF+16 g/kg WB and with 16 g/Kg FF+8 g/Kg SF were selected for high content n3 and good specific volume. These breads presented harder crumb, less cohesiveness and more chewiness. Colour crumb was more reddish in bread with FF+WB, more yellowish in bread with FF+SF, and both lesser luminous than the control. Although these selected formulations provided breads with high content n3, their crumbs were darker and harder than wheat flour bread.

show abstract

“…28 With increase in storage time, the outer crumb has been reported to lose its moisture to the crust. 29 thereby increasing the hardness and chewiness values of bread.…”

Section: Effect Of Sourdough Concentration On the Specific Volume Of mentioning

confidence: 99%

Soy Sourdough Fermented by Lactic Acid Bacteria Starter (L. Plantarum, and L. Sanfranciscensis) Concentration Effect on Dough Fermentation, Textural and Shelf Life Properties of Wheat Bread

Omedi

Huang²

2016

MOJFPT

View full text Add to dashboard Cite

Research highlightsi. Dough development parameters (T1 and Hm) decreased (p<0.05) compared to the control.ii. H'm; SDLS10 and SDLP30, higher (p<0.05) than control, R3; SDLS30 and SDLP10, similar to control.iii. Hardness, chewiness: at 10% addition lower (p<0.05) than control, higher (p<0.05) at 30%.iv. Apart from SBLP10, all sourdough breads had similar or higher specific volume than control.v. Anti-staling sourdough effect: maintain high moisture content, low hardness and chewiness values IntroductionConsumer preference for nutritious and healthy foods has not only posed new challenges to the baking industry, but encouraged development of new and novel bakery products. Market research and development trends for alternative cereals such as buckwheat or legume flours such as soy flour or in combination with wheat flour such as soy wheat flour in the baking industry have continued to rise.1,2 This has primarily been done to compensate the wheat flour deficiencies. 3For instance, soybean a rich source of quality vegetable proteins has been used to improve the nutritional and functional properties 4 of the end product. However, in wheat bread preparation, addition of both low and high levels of alternative flours such as soy flour has been associated with a decline in bread quality parameters like loaf volume, poor crumb characteristics 5-7 and overall lowering acceptability. Therefore, the use of techniques such as fermentation and enzyme treatment have been explored to improve their functionality.Sourdough, a leavening bread agent in ancient times, is now used industrially to improve technological and functional properties of baked products. This shift that has enabled development of novel fermentation products, technologies and starter cultures with defined metabolic properties. 8,9 Sourdough addition in bread has been found to positively improve the flavour, textural, anti-staling and biological value of the end product. All resulting from microbial and enzymatic conversions associated with the lactic acid bacteria and yeasts during sourdough fermentation.9,10 During sourdough fermentation, microbial metabolism creates a favourable acidic environment which activates numerous enzymes produced by the LAB proteolytic system thus enable synthesis of microbial metabolites. AbstractSoy sourdough fermented by lactic acid bacteria (LAB), Lactobacillus plantarum and Lactobacillus sanfranciscensis, added at 10 and 30% effect on dough fermentation, textural and shelf life properties of wheat bread was investigated. The sourdough formula (100g soy flour, 130g of water (dough yield, 230), fermentation time of 30h) used exhibited angiotensin-I inhibitory activity and emulsifying properties in a recent study.The LAB count was adequate and similar for all samples after mixing and proofing stages, but increased (p<0.05) by one log cycle for SDLS30 compared to SDLP30. Dough development parameters were lowered (p<0.05) by sourdough addition especially the 30%. However, LAB strain used had no effect on these properties. A mixed tr...

show abstract

Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation

Cited by 55 publications

References 32 publications

Microbial Diversity of Type I Sourdoughs Prepared and Back‐Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours

Microbial Diversity of Type I Sourdoughs Prepared and Back‐Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours

Enrichment of the Fatty Acids Profile of Breads Replaced With Functional Flours Blends

Soy Sourdough Fermented by Lactic Acid Bacteria Starter (L. Plantarum, and L. Sanfranciscensis) Concentration Effect on Dough Fermentation, Textural and Shelf Life Properties of Wheat Bread

Contact Info

Product

Resources

About