Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes

Shewry, Peter R.; America, A.H.P.; Lovegrove, Alison; Wood, A.; Plummer, A.M.; Evans, Jessica; Broeck, H.C. van den; Gilissen, L.J.W.J.; Mumm, Roland; Ward, Jane L.; Proos, Zsuzsan; Kuiper, Petra N.; Longin, C. Friedrich H.; Andersson, Annica; Straaten, Jan Philip van; Jonkers, Daisy; Brouns, Fred

doi:10.1016/j.foodchem.2021.131710

Cited by 33 publications

(31 citation statements)

References 40 publications

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“…In this work, we assessed the differences in nutritional and organoleptic quality between breads made with eight different leavening agents and two different wheat flours. Previous studies also compared sourdough and yeast breads [ 6 , 7 , 8 , 9 , 10 , 11 ]. The originality of this work is that type I sourdoughs were used, two wheat varieties were tested, and real artisanal hand-made bread-making processes were carried out, with a total fermentation time of five hours on average.…”

Section: Discussionmentioning

confidence: 99%

“…Sourdough strains of S. cerevisiae have been shown to be generally different from commercial strains of S. cerevisiae both genetically and phenotypically when analysed in laboratory conditions [ 5 ]. However, to our knowledge, no studies have compared the effect of sourdough and commercial yeast fermentation and wheat varieties on both organoleptic and nutritional quality of bread in traditional bakery conditions [ 6 , 7 , 8 , 9 , 10 , 11 ]. Da Ros et al compared a laboratory-made sourdough bread with a yeast bread and showed that sourdough enhanced the synthesis of short-chain fatty acids and gamma amino butyric acid.…”

Section: Introductionmentioning

confidence: 99%

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Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality

et al. 2022

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Leavened bread can be made with different wheat varieties and leavening agents. Several studies have now demonstrated that each of these factors can play a role in bread quality. However, their relative impact in artisanal bread making remains to be elucidated. Here, we assessed the impact of two wheat varieties as well as the impact of sourdoughs and yeasts on multiple components of bread organoleptic and nutritional quality. Using a participatory research approach including scientists and bakers, we compared breads leavened with three different sourdoughs and three different commercial yeasts as well as a mix of sourdough and yeast. Breads were made from two wheat varieties commonly used in organic farming: the variety “Renan” and the landrace “Barbu”. Except for bread minerals contents that mostly depended on wheat variety, bread quality was mostly driven by the fermenting agent. Sourdough breads had lower sugar and organic acids contents. These differences were mostly attributable to lower amounts of maltose and malate. They also had a higher proportion of soluble proteins than yeast breads, with specific aroma profiles. Finally, their aroma profiles were specific and more diverse compared to yeast breads. Interestingly, we also found significant nutritional and organoleptic quality differences between sourdough breads. These results highlight the value of sourdough bread and the role of sourdough microbial diversity in bread nutritional and organoleptic quality.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality

et al. 2022

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“…However, sourdough bread is generally supplemented with whole wheat flour and fermented with LAB. Therefore, it has low GI, low gluten levels, and high dietary fiber with better flavor and more organic acids due to LAB fermentation, resulting in relatively high consumer preference and health-promoting effects ( Shewry et al, 2022 ). Although many studies have reported these beneficial effects of sourdough bread, there are relatively few functional studies on sourdough bread using in vivo evaluation and microbiome analysis.…”

Section: Discussionmentioning

confidence: 99%

“…Comparative gut microbiota analysis showed that the difference in group-specific bacterial composition between WB and WBS groups may be related to sourdough fermentation by LAB. Mono-polysaccharides and oligosaccharides such as dextran and fructan are produced from whole grain flour in sourdough by LAB fermentation ( Tieking and Gänzle, 2005 ; Galle, 2013 ), so sourdough bread generally has a high amount of fructan ( Shewry et al, 2022 ). This fructan, including inulin, could account for the level of Akkermansia in the mouse gut microbiota ( Everard et al, 2013 ; Zoetendal and Smidt, 2018 ), supporting its dominance in the WBS group.…”

Section: Discussionmentioning

confidence: 99%

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Mouse feeding study and microbiome analysis of sourdough bread for evaluation of its health effects

et al. 2022

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Sourdough bread fermented with yeast and lactic acid bacteria (LAB) is thought to have various beneficial health effects. However, its beneficial effects were not fully evaluated with in vivo mouse model. To evaluate these effects in vivo, a mouse feeding study and microbiome analysis of white bread containing 40% sourdough (WBS) and yeast-leavened white bread (WB) were performed. Although feed consumption and body weight increased with WBS, the glycemic index was reduced, suggesting a diabetes-lowering effect, probably due to the presence of dietary fiber and short-chain fatty acids (SCFA). In addition, a mineral absorption test showed that WBS increased magnesium absorption owing to phytate degradation during fermentation. Interestingly, WBS decreased total cholesterol and triglycerides, probably due to the dietary fiber and SCFA in LAB. In addition, the ratio of low- and high-density lipoprotein was decreased in WBS, implying potential risk reduction for cardiovascular disease. An immunomodulatory assay of WBS revealed that pro-inflammatory cytokines TNF-α and IL-6 were decreased, suggesting anti-inflammatory activity. Gluten degradation by fermentation and antioxidation activity of menaquinol/ubiquinol by gut microbiota also supported the anti-inflammatory activity of sourdough bread. Furthermore, some beneficial gut bacteria, including Akkermansia, Bifidobacterium, and Lactobacillus, were increased in WBS. In particular, Akkermansia has been associated with anti-inflammatory properties. Consequently, WBS has beneficial effects on health, including decreased glycemic index and cholesterol, increased mineral availability and absorption, anti-inflammatory properties, and establishment of healthy gut microbiota.

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Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread

Espinoza‐Acosta,

Navarro‐Eúan,

Buitimea‐Cantúa

et al. 2024

Cereal Chem

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Background and ObjectiveSourdough involves spontaneous fermentation by wild yeast and lactic acid bacteria. This study investigates the effects of varying water and flour proportions on sourdough and formulated dough viscoelasticity and bread textural properties after a 7‐day refreshment period. Daily, 20% or 30% water and 30% or 40% flour were added using refined or 20% fiber‐enriched flour. The pH and titratable acidity of the sourdough were measured, while dynamic frequency sweep tests were conducted to assess the viscoelastic properties of both sourdough and formulated dough. Additionally, the textural parameters of bread were evaluated.FindingsThe pH of the sourdough was lower when refined flour was used, but total titratable acidity analyses indicated higher acidity with 20% fiber‐enriched flour, demonstrating greater efficacy in this study. In the sourdough, G″ exceeded G′, indicating a more pronounced viscous behavior. Conversely, in the formulated dough, G′ was higher, suggesting greater elasticity. The treatment involving 20% water and 40% refined flour resulted in higher G′ and G″ values in both the sourdough and formulated dough. Meanwhile, the combination of 20% water and 30% refined flour produced bread with the highest specific volume and springiness, along with the lowest firmness, chewiness, and gumminess.ConclusionThe best bread was achieved with 20% water and 30% refined flour for refreshment.Significance and NoveltyThis study provides insights for optimizing sourdough formulations, benefiting artisanal and industrial bread‐making.

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Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes

Cited by 33 publications

References 40 publications

Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality

Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality

Mouse feeding study and microbiome analysis of sourdough bread for evaluation of its health effects

Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread

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