Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae)

Zahra, Anam; Farooq, Umar; Saeed, Muhammad; Quddoos, Muhammad Yousaf; Hameed, Amna; Iftikhar, Madiha; Noreen, Amna; Zahra, Syeda Mahvish; Hussain, Ashiq; Bukhari, Syeda Ramsha; Rafique, Ayesha; Naqvi, Syeda Nimra; Chaudhry, Faiqa

doi:10.1016/j.focha.2022.100094

Cited by 9 publications

(6 citation statements)

References 29 publications

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“…In addition, data on perimeter and circularity are correlated with regularity and symmetry, as high alveolar perimeters symbolize greater irregularity in the same area and circularity is an indicator of the shape of the alveoli (between 0 and 1). 41 According to Scheuer et al 43 a circularity close to zero (0) corresponds to more elongated alveoli, while that close to one (1) relates to round alveoli. The breads made with baker's yeast (CY) and IY (whole wheat flour and yogurt) had higher amounts of alveoli per cm 2 .…”

Section: Resultsmentioning

confidence: 98%

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Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads

Santos¹,

Ávila²,

Gomes³

et al. 2023

MOJFPT

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The objective of this study was to investigate the combined effects of different types of wheat flour (whole or white) with natural yogurt, pineapple juice, and beer wort for sourdough production to improve the technological characteristics of milk breads. Seven milk breads were prepared with varying yeast fermentation and sourdough types (produced with different types of wheat flour and substrates). A physical analysis (oven jump, bread shape, crust thickness, expansion coefficient, and images of the slices), proximal composition examination (moisture, carbohydrates, proteins, lipids, and ash), and acceptability and purchase intent evaluation were then performed. The results showed that the factors under study influenced the technological characteristics of the milk breads, and that the sourdough consisting of whole wheat flour and yogurt was less acceptable. However, sourdough prepared using white wheat flour and beer wort was the most effective, being a promising alternative in the elaboration of milk breads.

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Section: Resultsmentioning

confidence: 98%

“…Bread is one of the most consumed foods globally 1 due to its low cost, pleasant taste, ease of preparation, high nutritional content, and source of energy, fiber, and protein. 2 Its preparation includes the use of ingredients such as wheat flour, water or milk, yeast, salts, and additives such as enzymes, hydrocolloids, and emulsifiers.…”

Section: Introductionmentioning

confidence: 99%

Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads

Santos¹,

Ávila²,

Gomes³

et al. 2023

MOJFPT

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“…Phytic acid, also known as myo-inositol hexaphosphate, is present in cereals, seeds, nuts, legumes, and beans. Serving as the storage form of phosphorus in many plants (rich in six phosphate groups), phytic acid is found in varying concentrations in grains [ 9 , 10 , 11 ]. It is predominantly located in the bran portion of grains (within the aleurone layers of cereals) and exhibits strong chelating properties [ 10 , 12 ].…”

Section: Nutritional Functionality Of Sourdoughmentioning

confidence: 99%

“…Phytates are predominantly found in the outer layers of cereals and can be hydrolyzed by the phytase enzyme present within them [ 14 ]. Due to their strong negative charge over a wide pH range, the presence of phytates in the diet negatively impacts the bioavailability of divalent and trivalent mineral ions such as Zn 2+ , Mg 2+ , Ca 2+ , Mn 2+ , Cu 2+ , Fe 2+ , and Fe 3+ [ 11 ]. Several enzymes are responsible for the hydrolysis of phytic acid, including soluble inorganic PO 4 3− , low-molecular-weight inositol phosphate, and myoinositol-releasing phytases [ 15 ].…”

Section: Nutritional Functionality Of Sourdoughmentioning

confidence: 99%

Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential

Alkay,

Falah,

Cankurt

et al. 2024

Foods

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Sourdough fermentation is one of the oldest traditional methods in food technology and occurs as a result of fermentation of flour prepared from grains. The nutritional role of sourdough is related to the final composition of fermented foods prepared through sourdough fermentation, and recently, sourdough has become an important application to improve nutrition characteristics of bread. Thanks to lactic acid bacteria (LAB) presented in sourdough microflora and metabolites partially produced by yeasts, technological and important nutritional features of the bread improve and an increase in shelf life is achieved. In addition, sourdough bread has a low glycemic index value, high protein digestibility, high mineral and antioxidant content, and improved dietary fiber composition, making it more attractive for human nutrition compared to regular bread. When the sourdough process is applied, the chemical and physical properties of fibers vary according to the degree of fermentation, revealing the physiological importance of dietary fiber and its importance to humans’ large intestine microbiota. Therefore, taking these approach frameworks into consideration, this review highlights the benefits of sourdough fermentation in increasing nutrient availability and contributing positively to support human health.

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“…Fermentation parameters are essential factors for sourdough maintenance and can affect the initial composition and performance of the starter. The most influential are flour type, hydration, temperature, time, refeeding practices, and sourdough environment [ 3 , 100 ].…”

Section: Sourdoughmentioning

confidence: 99%

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production

et al. 2022

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The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough fermentation. Sourdough is used as leavening agent for bread making, and metabolites produced by LAB and yeast confer a specific aroma and flavor profile to bread, thus improving its sensory attributes. However, few publications report the effect of microorganisms from different food products and by-products on sourdough fermentation. This review focuses on using different starter cultures from various food sources, from wheat flour to starter cultures. Additionally, included are the types of sourdough, the sourdough fermentation process, and the biochemical transformations that take place during the sourdough fermentation process.

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Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae)

Cited by 9 publications

References 29 publications

Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads

Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads

Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production

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