Effect of leavening agent on Maillard reaction and the bifidogenic effect of traditional French bread

Troadec, Romane; Nestora, Sofia; Niquet-Léridon, Céline; Moreno‐González, David; Jacolot, Philippe; Sarron, Elodie; Regnault, Stéphanie; Anton, Pauline M.; Jouquand, Céline

doi:10.1016/j.foodchem.2022.133387

Cited by 15 publications

(9 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is well documented that sourdough fermentation accelerates the formation of more diverse volatile compounds in bread compared with bread fermented only with bakery yeast as a consequence of the different metabolic pathways of sourdough microbiota and bakery yeast [ 36 , 37 , 38 ]. During baking, the Maillard reaction produces other volatile compounds that contribute to the typical flavour in the crust [ 39 ]. Regarding the crust colour, all sourdough breads, except the khorasan bread, were darker than the control, which is consistent with the results of the instrumentally measured colour.…”

Section: Resultsmentioning

confidence: 99%

Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread

Škrobot

Dapčević‐Hadnađev

Tomić

et al. 2022

Foods

View full text Add to dashboard Cite

The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological properties, ultrastructure and baking quality. Modern wheat sourdough bread and bakery yeast fermented bread were used as controls. Sourdoughs produced from modern and ancient wheats exerted different effects on dough viscoelastic properties, bread specific volume, texture, firming rate, colour and sensory properties, while there was no influence on bread water activity. Both khorasan sourdough, being characterised with the highest dough strength and dense gluten protein matrix, and emmer sourdough, with loose and thin gluten strands of low strength, yielded breads characterised by low specific volume and hard crumb texture. Spelt and modern wheat sourdough were characterised by foam-like dough structures with entrapped gas cells leading to breads of similar specific volume and texture. Although the yeast-fermented wheat flour exerted a higher specific volume and the lowest firmness, the sourdough wheat flour bread had a lower firming rate. A comparison of sourdough bread prepared with modern and ancient wheats revealed that breads based on ancient varieties possess a less noticeable sour taste, odour and flavour, thus contributing to more sensory-appealing sourdough bread.

show abstract

Section: Resultsmentioning

confidence: 99%

Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread

Škrobot

Dapčević‐Hadnađev

Tomić

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…This was due to the increase in the amount of protein in the nutritional composition of the bread once the addition level of LGF had increased. Along with sugars, amino acids are precursors for Maillard reactions [51]. Borrelli and Fogliano (2005) stated that melanoidins in bread had a protein skeleton [52].…”

Section: Color Analysis Of Bread Samplesmentioning

confidence: 99%

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality

Atudorei

Mironeasa

Codină

2022

Foods

View full text Add to dashboard Cite

The present study analyzed the effects of germinated lentil flour (LGF) addition at different levels in wheat flour (2.5%, 5%, 7.5%, and 10%), on dough rheological behavior, dough microstructure, and bread quality. Creep-recovery tests showed that the dough samples with high levels of LGF addition presented a higher resistance to flow deformability of the dough. Dough microstructure as analyzed using EFLM showed an increase in the protein area (red color) and a decrease in the starch (green color) amount with the increased level of LGF addition in the wheat flour. It was found that the LGF addition led to the improvement of the porosity, specific volume, and elasticity of the bread samples. The breads with LGF addition were darker and had a slightly reddish and yellowish tint. The bread textural parameters highlighted significant (p < 0.05) higher values for firmness and gumminess and significant (p < 0.05) lower ones for cohesiveness and resilience for the bread with LGF addition when compared with the control. The bread samples with a 2.5% and 5% addition had a more dense structure of the crumb pores. Regarding sensory evaluation, the bread samples with LGF addition in the wheat flour were well appreciated by the consumers. The addition also was desirable due to the fact that it supplemented bread with a greater amount of protein and minerals due to the composition of lentil grains. Therefore, LGF could be successfully used as an ingredient for bread making in order to obtain bread with an improved quality.

show abstract

“…Leavening method has been shown to influence crust color, with yeast fermentation producing a darker crust than sourdough‐fermented breads. This has been attributed to the effect of each fermentation method on the Maillard reaction, with sourdough fermentation favoring the generation of Strecker aldehydes and yeast fermentation favoring the formation of melanoidins (Troadec et al., 2022). Although our data supports the finding that leavening method does affect crust color, our observed differences between sourdough samples suggest that crust color differences may rely more on the microbial communities involved in fermentation than simply comparing fermentation methods on the basis of “yeast versus sourdough.”…”

Section: Resultsmentioning

confidence: 99%

“…Due to spatial variation in color across a loaf of bread, multiple 1.25 cm samples of crust were obtained from three independent locations on the loaf. CIE L * was measured in triplicate for each sample (Troadec et al., 2022).…”

Section: Methodsmentioning

confidence: 99%

Sourdough starter culture microbiomes influence physical and chemical properties of wheat bread

Clark,

Ohstrom,

Rolon

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

Sourdough fermentation is an ancient leavening method that uses wild yeasts to produce carbon dioxide, contributing to bread rise, and bacteria which produce organic acids. Sourdough starter cultures are known to be diverse in terms of the microorganisms they comprise and while specific genera and species of microorganisms have been identified from starters and associated with specific attributes, overarching relationships between sourdough starter culture microbiomes and bread quality are not well understood. The objective of this study was to characterize differences in the physical and chemical properties of breads produced with sourdough starter cultures with unique microbiomes. Sourdough starter cultures (n = 20) of known microbial populations were used to produce wheat‐based dough and bread, which were analyzed for chemical and physical properties then compared to their microbial populations in order to identify relationships between microbial profiles and dough/bread qualities. All samples were also compared to bread produced only with Saccharomyces cerevisiae (baker's yeast). Significant differences among pH, titratable acidity, loaf volume, crumb firmness, crust color, free amino acids, and organic acids were observed when comparing sourdough breads to the yeast‐only control (p ≤ 0.05). Furthermore, bacterial diversity of sourdough starter cultures was correlated with lactic acid and free amino acid in the dough and loaf volume and crumb firmness of baked breads. No significant correlations were found between fungal diversity and measured outcomes. These data demonstrate the importance of considering sourdough starter microbiomes as an ingredient in baked goods and they contribute to quality and safety outcomes in bread production.Practical ApplicationSourdough starter cultures have diverse and dynamic populations of bacteria and yeasts, which contribute to the production of bread products. These populations can influence the physical and chemical properties of sourdough fermentation and final breads. Understanding of the relationship between sourdough starter microbiomes and bread quality parameters can lead to targeted development of sourdough bread products with specific physical and chemical properties.

show abstract

Effect of leavening agent on Maillard reaction and the bifidogenic effect of traditional French bread

Cited by 15 publications

References 34 publications

Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread

Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality

Sourdough starter culture microbiomes influence physical and chemical properties of wheat bread

Contact Info

Product

Resources

About