Biochemical changes during a submerged chickpea fermentation used as a leavening agent for bread production

Hatzikamari, Magdalini; Kyriakidis, D.A.; Tzanetakis, N.; Βiliaderis, Costas G.; Litopoulou-Tzanetaki, E.

doi:10.1007/s00217-006-0363-4

Cited by 27 publications

(43 citation statements)

References 38 publications

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“…Conversely, the buffalo milk with a ground chickpea starter recorded the highest LAB count of all starters. These results confirm those reported for sourdoughs used for traditional bread in Greece, which used chickpea seeds as a leavening agent [12]. Table 1 shows that the E.coli was observed only in the raw buffalo milk (0.97 log CFU/g) but was not detected in the three milk starter cultures.…”

Section: Microbiological Analysessupporting

confidence: 86%

See 1 more Smart Citation

Volatile Compounds in "Alvaich" Bread Produced by Milk Starter Cultural and Saccharomyces cerevisiae

Darwish¹,

Darwish²

2016

J Microb Biochem Technol

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Section: Microbiological Analysessupporting

confidence: 86%

“…The most important factors contributing to bread quality are the loaf volume texture, color, and flavor. The characteristic aroma of bread is the one of the most important parameters influencing consumer acceptance [12][13][14][15]. Flavour is in the mind.…”

Section: Introductionmentioning

confidence: 99%

Volatile Compounds in "Alvaich" Bread Produced by Milk Starter Cultural and Saccharomyces cerevisiae

Darwish¹,

Darwish²

2016

J Microb Biochem Technol

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“…"Sweet chickpea yeast (dough)" is described as a sponge which is made by mixing the filtrate (fermented and filtrated liquid) with wheat flour and some salt and left to raise to the initial volume. Bread obtained from this mixture is known as "chickpea bread or bread with sweet ferment" (Ozer et al, 2010;Hatzikamari et al, 2007a).…”

Section: Chickpea Breadmentioning

confidence: 99%

“…However, in the literature, there are some reports (Daglıoglu, 2000;Zorba et al, 2003;Hatzikamari et al, 2007a;Cosansu, 2009;Ozer et al, 2010;Kabak and Dobson, 2011;Altay et al, 2013;Ozturk et al, 2013) on general composition, microbiological processes, and preparation methods of traditional Turkish foods and beverages. Therefore, this review aims to characterize some traditional Turkish cereal-based fermented products in their traditional production methods, fermentation conditions and microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread

Tangüler

2014

Turkish JAF Sci.Tech.

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Fermented products are one of the important foodstuffs in many countries of the world. People have gradually recognized the nutritional, functional and therapeutic value of these products and this has made them even more popular. Today, almost all consumers have a significant portion of their nutritional requirements fulfilled through these products. Scientific and technological knowledge is quite well developed for some fermented products such as wine, beer, cheese, and bread. These products are produced universally. However, scientific knowledge for some traditional foods produced locally in Turkey is still poor and not thorough. Numerous traditional, cereal-based fermented foods are produced in Turkey. The aim of this paper is to provide knowledge regarding the characterization, raw materials used for production, production methods, fermentation conditions and microorganisms which are effective in the fermentation of traditional foods. The study will focus on Boza, Tarhana, and Chickpea bread which are foods widely produced in Turkey.

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“…The dense structure of chickpea seeds could furnish an explanation for the lack of reported data on exogenous enzyme utilization while maintaining chickpea or similar legumes seed integrity. Numerous methods to transport enzymes through a solid barrier were reported to be effective for porous materials and membranes like those in fruits and vegetables (Azeke and others 2007; Hatzikamari and others 2007). However, these methods were not applied for intact legume seeds.…”

Section: Introductionmentioning

confidence: 99%

Controlled Exogenous Enzyme Imbibition and Activation in Whole Chickpea Seed Enzyme Reactor (SER)

Kliger¹,

Fischer²,

Lutz-Wahl³

et al. 2011

Journal of Food Science

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Chickpeas are of excellent quality (protein, vitamins, minerals, unsaturated fatty acids) and very low in phytoestrogen, making them a potentially promising source for vegetarian-based infant formula (VBIF). However, their high starch and fiber concentration could hinder their utilization for infants. To overcome this natural shortcoming, a solid-state "enzymation" (SSE) process was developed in which imbibition of exogenous enzyme facilitates hydrolysis within the intact chickpea seed. The process was termed seed enzyme reactor (SER). Liquid imbibition data of dry chickpeas during soaking were fitted with the Weibull distribution model. The derived Weibull shape parameter, β, value (0.77 ± 0.11) indicated that the imbibition mechanism followed Fickian diffusion. Imbibition occurred through the coat and external layers. The process was tested using green fluorescent protein (GFP) as an exogenous marker, and involved soaking, thermal treatment, peeling, microwave partial drying, rehydration in enzyme solution, and SSE at an adjusted pH, time, and temperature. Amylases, or a combination of amylases and cellulases, resulted in significant carbohydrate hydrolysis (23% and 47% of the available starch, respectively). In addition, chickpea initial raffinose and stachyose concentration was significantly reduced (91% and 92%, respectively). The process could serve as a proof of concept, requiring additional development and optimization to become a full industrial application.

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Biochemical changes during a submerged chickpea fermentation used as a leavening agent for bread production

Cited by 27 publications

References 38 publications

Volatile Compounds in "Alvaich" Bread Produced by Milk Starter Cultural and Saccharomyces cerevisiae

Volatile Compounds in "Alvaich" Bread Produced by Milk Starter Cultural and Saccharomyces cerevisiae

Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread

Controlled Exogenous Enzyme Imbibition and Activation in Whole Chickpea Seed Enzyme Reactor (SER)

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