Bread and Health

Kourkouta,; Koukourikos,; Iliadis,; Ouzounakis, None; Monios,; Tsaloglidou,

doi:10.17265/2328-2150/2017.11.005

Cited by 42 publications

(38 citation statements)

References 18 publications

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“…The diverse compositions of sourdough microbiota is affected by the diversity of fermentation processes. Sourdough has diverse contributions to the foods, such as improvement of nutritional properties, extension of shelf life, and enhancement of sensory characteristics (De Vuyst et al, 2014;Gänzle & Ripari, 2016;De Vuyst et al, 2017;Kourkouta et al, 2017;Papadimitriou et al, 2019;Catzeddu, 2019). In this study, we prepared the sourdough Food Health 6(2), 117-127 (2020) • https://doi.org/10.3153/FH200013…”

Section: Resultsmentioning

confidence: 99%

Extracellular phytase activites of lactic acid bacteria in sour-dough mix prepared from traditionally produced boza as starter culture

Doğan¹,

Tekiner²

2020

Food Health

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Fermentation using Lactic Acid Bacteria (LAB) and LAB species can exhibit extracellular activities such as decreasing of antinutritional factors, in particular phytic acid (PA) or phytate. The objective of this study was to assess extracellular phytase activities of LAB in sourdough mix prepared from traditionally produced boza as starter culture. To do this, thirthy-five boza samples were collected from Central Anatolia, Marmara and Eastern Anatolia regions in Turkey to be used as starter culture for preparing sourdough mix. In each mixture, LAB strains and phytase (+) ones were screened by culture-based examination, characterized by VITEK® MS, and extracellular phytase activity of each LAB strain was determined by spectrophotometry. Overall, 29 presumptive strains of LAB were isolated. Of them, 21 were found to be phytase (+). The average extracellular phytase activity was 656.8±188.1 U//mL, and a Pediococcus pentosaceus EK1 isolate showed the highest activity as 1285.5 U/mL. In conclusion, the traditionally produced bozas have been found as potential starter culture reservoirs for sourdough fermentation with significantly higher extracellular phytase activities, thus challenging opportunitites to lower antinutritional factors, in particular phytic acid (PA) or phytate in the foods for the consumers.

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Section: Resultsmentioning

confidence: 99%

Extracellular phytase activites of lactic acid bacteria in sour-dough mix prepared from traditionally produced boza as starter culture

Doğan¹,

Tekiner²

2020

Food Health

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“…Used as a major staple food for centuries across the globe for mostly bread making, bread provides a rich source of carbohydrates and protein supplying approximately 20% to total dietary protein per day (Arzani & Ashraf, ). On average Europeans consume 50kg of bread per person per year or approximately 137g per day (Kourkouta et al ., ). However, market dynamics are changing with a growing demand for healthier baked goods and functional products combined with a growing trend in snacking and ‘food‐to‐go’ categories, forecast to increase by 5.8% per year globally (Martínez‐Monzó et al ., ).…”

Section: Baked Goods As Functional Foodsmentioning

confidence: 97%

Ensuring the future of functional foods

Birch

Bonwick

2018

Int J of Food Sci Tech

129

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Consumption of functional foods suggests a strategy to reduce the incidence of chronic health disorders. This message has resonated with consumers and driven market growth. Functional food research has significantly increased over the last decade but few studies have addressed the bioavailability of active ingredients for clinical efficacy. Baked goods such as bread, biscuits and cake are popular categories for innovation due to their widespread consumption. These new developments have often impacted on organoleptic properties of the finished products and thus consumer acceptance. Blending of bioactive ingredients may overcome this deficit. However, an understanding of the role of the microbiome in health has indicated that the efficacy of functional foods is unlikely to be uniform within the population. Further growth in the functional foods market, is likely to require greater evidence of the bioavailability of active ingredients, clinical effect and support for health claims by regulators especially in the EU.

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“…Wheat bread has a high glycaemic index and contains gluten. Due to this, frequently consumed wheat bread may elicit some health-related issues such as insulin resistance or celiac disease ( Kourkouta et al, 2017 ). To minimize these negative aspects, the nutritional value of wheat bread should be increased through changes in bread formulations.…”

Section: Introductionmentioning

confidence: 99%

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

et al. 2021

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During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

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Bread and Health

Cited by 42 publications

References 18 publications

Extracellular phytase activites of lactic acid bacteria in sour-dough mix prepared from traditionally produced boza as starter culture

Extracellular phytase activites of lactic acid bacteria in sour-dough mix prepared from traditionally produced boza as starter culture

Ensuring the future of functional foods

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

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