Effects of mixed fermentation of different lactic acid bacteria and yeast on phytic acid degradation and flavor compounds in sourdough

Fang, Luping; Dou, Zhixia; Chen, Jie; Meng, Yuecheng; Cai, Liqin; Li, Yanhua

doi:10.1016/j.lwt.2023.114438

Cited by 32 publications

(8 citation statements)

References 30 publications

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“…Wholegrain and bran contain a high amount of phytic acid (PA), an antinutrient which impairs mineral bioavailability by forming insoluble complexes with iron, magnesium, zinc, and calcium cations [18]. Prolonged fermentation enables the degradation of most of the PA, which is due to the microbial phytase activity, but also due to the endogenous cereal enzyme activated at lower pH values [16,23]. Pejcz et al [13] fermented wholegrain barley flour with LV1 starter (0.5%), dough yield (DY) 200, at 30 • C for 18 h, aiming to enrich wheat bread with dietary fiber, mainly β-glucans.…”

Section: Introductionmentioning

confidence: 99%

Sourdough Fermentation of Oat and Barley Flour with Bran and Its Application in Flatbread Made with No-Time and Dough Retardation Methods

Grgić,

Drakula,

Voučko

et al. 2024

Fermentation

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Dough retardation is commonly used to extend dough shelf-life, but it poses a challenge for flatbreads due to their large surface. This study explored the sourdough fermentation of oats and barley, addressing challenges in the retardation of dough for flatbread. Sourdough, using flour only or flour blended with bran (3:1), was fermented with a LIVENDO LV1 starter at 30 °C for 24 h. The pH value, microbial viable cell count, total titratable acidity and organic acids concentration of the sourdough were measured. The properties of dough and flatbread, depending on the retardation time (24 h and 48 h), sourdough type (oat or barley) and sourdough level (30% or 50% dough weight), were investigated. Oat flour’s limited acidification improved with the inclusion of bran, resulting in a desirable pH, TTA, and lactic to acetic acid ratio after 15 h of fermentation, which were comparable to results achieved with barley sourdough. The sourdough addition slowed down the enzymatic browning of dough during retardation. Dough retardation at 24 h reduced the phytates content (32–38%) and crumb hardness (9–16%), depending on the sourdough type and level. In dough retardation, β-glucans were degraded by up to 9% in the case of oats and by up to 28% in the samples with barley. Overall, adding oat or barley sourdough at a 30% dough weight can be recommended to enhance flatbread’s nutritional value and prolong its shelf life.

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Section: Introductionmentioning

confidence: 99%

Sourdough Fermentation of Oat and Barley Flour with Bran and Its Application in Flatbread Made with No-Time and Dough Retardation Methods

Grgić,

Drakula,

Voučko

et al. 2024

Fermentation

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“…Among them, ethyl acetate had the highest concentration, which was a typical volatile compound with a vinous and fruity odors. According to other studies, higher concentrations of ethanol and acetic acid were also accompanied by a higher concentration of ethyl acetate ( Fang et al, 2023 ). Herein, a complete linear relationship was also observed among these compounds.…”

Section: Resultsmentioning

confidence: 76%

Effects of steam explosion-modified rice bran dietary fiber on volatile flavor compounds retention and release of red date-flavored naan (ethnic specialty food of Xinjiang) during storage

Wang,

Ainiwan,

Liu

et al. 2024

Food Chemistry: X

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“…O uso do levain auxilia em uma maior disponibilidade de nutrientes, durante a FN, pois ocorre a produção de enzimas digestivas, como fitase e amilase, que melhoram a digestibilidade do pão e aumentam a disponibilidade de nutrientes, como ferro, magnésio e fósforo (Woyengo; Nyachoti, 2013). A produção de fitase é particularmente importante, já que essa enzima é capaz de quebrar o ácido fítico presente em grãos de cereais, substância que pode interferir na absorção de nutrientes pelo organismo (Fang et al, 2023).…”

Section: Fermentação Natural E Fermento Naturalunclassified

Engenharia de Alimentos: tópicos físicos, químicos e biológicos - Volume 1

2024

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Esta obra constituiu-se a partir de um processo colaborativo entre professores, estudantes e pesquisadores que se destacaram e qualificaram as discussões neste espaço formativo. Resulta, também, de movimentos interinstitucionais e de ações de incentivo à pesquisa que congregam pesquisadores das mais diversas áreas do conhecimento e de diferentes Instituições de Educação Superior públicas e privadas de abrangência nacional e internacional. Tem como objetivo integrar ações interinstitucionais nacionais e internacionais com redes de pesquisa que tenham a finalidade de fomentar a formação continuada dos profissionais da educação, por meio da produção e socialização de conhecimentos das diversas áreas do Saberes. Agradecemos aos autores pelo empenho, disponibilidade e dedicação para o desenvolvimento e conclusão dessa obra. Esperamos também que esta obra sirva de instrumento didático-pedagógico para estudantes, professores dos diversos níveis de ensino em seus trabalhos e demais interessados pela temática.

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Effects of mixed fermentation of different lactic acid bacteria and yeast on phytic acid degradation and flavor compounds in sourdough

Cited by 32 publications

References 30 publications

Sourdough Fermentation of Oat and Barley Flour with Bran and Its Application in Flatbread Made with No-Time and Dough Retardation Methods

Sourdough Fermentation of Oat and Barley Flour with Bran and Its Application in Flatbread Made with No-Time and Dough Retardation Methods

Effects of steam explosion-modified rice bran dietary fiber on volatile flavor compounds retention and release of red date-flavored naan (ethnic specialty food of Xinjiang) during storage

Engenharia de Alimentos: tópicos físicos, químicos e biológicos - Volume 1

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