Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications

Abstract

Organic farming is gaining a broad recognition as sustainable system, and consumer demand for organic products has increased dramatically in the recent past. Whether organic agriculture delivers overall advantages over conventional agriculture is, however, contentious. Here, the safety, nutritional, and sensory implications of using commercial organic rye, soft, and durum wheat flours rather than conventional-made sourdough bread have been investigated. Culture-dependent and culture-independent approaches were used to explore the microbial architecture of flours and to study their dynamics during sourdough propagation. Besides biochemical features, the main nutritional (amino acid content, asparagine level, and antioxidant activity) characteristics of sourdoughs were investigated, and their effect on the structural, nutritional, and sensory profiles of breads assessed. Overall, the organic farming system led to flours characterized by lower content of asparagine and cell density of Enterobacteriaceae while showing higher concentration of total free amino acids. Differences of the flours mirrored those of sourdoughs and breads. The use of sourdough fermentation guaranteed a further improvement of the flour characteristics; however, a microbial and sensory profile simplification as well as a slight decrease of the biochemical parameters was observed between breads with sourdough after one-cycle fermentation and 10 days of propagation.

Classification of different types of flours available in the Romanian market based on the nutrition content

“…Moreover, the variation in the quality of cereals depends on a wide range of factors influencing genotype and growing conditions (Wieser & Kieffer, 2001). There is an important trend in the baking industry worldwide to harmonize the benefits of different flour varieties in order to develop healthier products (Dabija & Paius, 2015;Pontonio et al, 2021;Valli et al, 2016).…”

Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits

“…Organic farming and products are gaining increasing consumer demand due to their association with sustainable production. Recent studies tested the impact of flour selection by evaluating new organic flour options created to meet consumers' needs (Urien et al, 2019;Pontonio et al, 2021). The use of organic flours may offer better functional characteristics, such as a higher total free amino acid content, than non-organic flour (Pontonio et al, 2021).…”

“…Recent studies tested the impact of flour selection by evaluating new organic flour options created to meet consumers' needs (Urien et al, 2019;Pontonio et al, 2021). The use of organic flours may offer better functional characteristics, such as a higher total free amino acid content, than non-organic flour (Pontonio et al, 2021). Likewise, researchers are analyzing the effect of ingredients and the environment on the SD microbiota.…”