Effect of the Incorporation of Different Freeze-Dried Cultures on the Properties of Sourdough Bread

Aplevicz, Krischina Singer; Silva, Tiago da; Fritzen‐Freire, Carlise Beddin; Amboni, Renata Dias de Mello Castanho; Barreto, Pedro Luiz Manique; Sant’Anna, Ernani Sebastião

doi:10.1080/15428052.2014.904837

Cited by 12 publications

(6 citation statements)

References 32 publications

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“…There was no significant difference between sourdough starter cultures and CO with respect to either L* or a*, but the use of most of the various sourdoughs did decrease b* (the yellowness crust value)-the exceptions were treatments 11C, 12C (L. sanfranciscensis + L. brevis + L. plantarum), and 13C. Aplevicz et al (2014) showed that the crust color of sourdoughbased breads (L. plantarum) was lighter than starter-based breads but was less bright than that of CO bread.…”

Section: Bread Crumb and Crust Colormentioning

confidence: 80%

“…Aplevicz et al ( 2014 ) showed that the crust color of sourdough‐based breads ( L. plantarum ) was lighter than starter‐based breads but was less bright than that of CO bread.…”

Section: Resultsmentioning

confidence: 99%

“…The moisture content of sourdough‐based wheat breads falls during storage (Aplevicz et al., 2014 ), although breads based on sourdoughs formulated with L. plantarum are able to retain higher moisture content and thus are more palatable than CO breads. As a result, our findings are consistent with these researchers.…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread

Gharekhani

Nami

Aalami

et al. 2021

Food Science & Nutrition

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Section: Bread Crumb and Crust Colormentioning

confidence: 80%

“…Aplevicz et al ( 2014 ) showed that the crust color of sourdough‐based breads ( L. plantarum ) was lighter than starter‐based breads but was less bright than that of CO bread.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread

Gharekhani

Nami

Aalami

et al. 2021

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…significant difference between sourdough starter cultures and CO with respect to either L* or a*, but the use of most of the various sourdoughs did decrease b* (the yellowness crust value) -the exceptions were treatments 11C, 12C (L. sanfranciscensis+ L. brevis+ L. plantarum) and 13C. (Aplevicz et al, 2014) showed that the crust color of sourdough-based breads (L. plantarum) was lighter than starter-based breads, but was less bright than that of CO bread. The same letter in each column represent no significant difference in the level of 5% (P<0.05).…”

mentioning

confidence: 87%

Sourdoughs fermented by autochthonousLactobacillusstrains improve the quality of gluten-free bread

Nami

Gharekhani

Aalami

et al. 2020

Preprint

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Sourdoughs based on fermentation by lactobacilli have the potential to produce gluten-free maize-based bread with acceptable technological and rheological characteristics, nutritional quality and a more prolonged shelf life. Of the 17 treatments compared (with or without sourdough, and involving single and multiple LAB species), treatments 12C ( Lactobacillus brevis , L. sanfranciscensis + L. plantarum ) and 8C ( L. brevis + L. paralimentarius ) showed the lowest rate of complex modulus, while treatments 11C ( L. sanfranciscensis + L. brevis + L. paralimentarius ) and 2C ( L. brevis ) led to the greatest reduction in baking loss. The crumb moisture content of all of the formulations decreased with storage. Breads produced with treatment 2C ( L. brevis ) had the highest crumb moisture content when freshly baked; while loaves produced with treatment 3C ( L. paralimentarius ) had the highest crumb moisture content after four days of storage. A sensory evaluation indicated that sourdough-based maize breads were superior to both control and chemically acidified breads. The optimal treatments were to use sourdough seeded with treatment 2C ( L. brevis ), with treatment 4C ( L. plantarum ), with treatment 8C ( L. brevis + L. paralimentarius ) or with treatment 11C ( L. sanfranciscensis + L. brevis + L. paralimentarius ).

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“…Aplevicz et al (2014) [39] compared the characteristics of sourdough breads using different starter cultures, such as L. paracasei LP1 and LP2, S. cerevisiae SC1 and SC2. Breads produced with L. paracasei LP1 showed the lowest specific volume among the samples, while the highest specific volume was obtained by using S. cerevisiae SC1.…”

Section: Microorganism Taxonomymentioning

confidence: 99%

Toward Sourdough Microbiome Data: A Review of Science and Patents

Albagli

Finotelli²,

Ferreira³

et al. 2023

Foods

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Technological prospecting was performed on documents related to sourdough microbiota using SCOPUS, Web of Science, Google Scholar, Espacenet and Patent Inspiration databases. Scientific articles and patents were analyzed based on three different perspectives: macro (year of publication, country, and institutions), meso (categorization as different taxonomies according to the subject evaluated), and micro (in-depth analysis of the main taxonomies, gathering the documents in subcategories). The main subject addressed in patents was the starter and product preparation, while 58.8% of the scientific publications focused on sourdough starter microbiota (identification and selection of microorganisms). Most patents were granted to companies (45.9%), followed by independent inventors (26.4%) and universities (21.8%). Sourdough products are in the spotlight when the subject is the bakery market; however, a closer integration between academia and industry is needed. Such a collaboration could generate a positive impact on the sourdough market in terms of innovation, providing a bread with a better nutritional and sensory quality for all consumers. Moreover, sourdough creates a new magnitude of flavor and texture in gastronomy, providing new functional products or increasing the quality of traditional ones.

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Effect of the Incorporation of Different Freeze-Dried Cultures on the Properties of Sourdough Bread

Cited by 12 publications

References 32 publications

Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread

Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread

Sourdoughs fermented by autochthonousLactobacillusstrains improve the quality of gluten-free bread

Toward Sourdough Microbiome Data: A Review of Science and Patents

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