Enzymatic and microbial conversions to achieve sugar reduction in bread

Müller, Denise C.; Nguyen, Ha; Li, Qing; Schoenlechner, Regine; Schwenninger, Susanne Miescher; Wismer, Wendy V.; Gänzle, Michael G.

doi:10.1016/j.foodres.2021.110296

Cited by 11 publications

(10 citation statements)

References 40 publications

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“…are well studied, and it is known that fructose is reduced followed by the formation of mannitol by a mannitol-dehydrogenase that is connected to the formation of acetate [ 41 ]. It is therefore a balancing act between mannitol production and the formation of acetic acid, of which the latter can impact sensory [ 33 ]. The present study demonstrates that mannitol produced by 62 tested strains of Leuconostoc sp.…”

Section: Discussionmentioning

confidence: 99%

“…Contents of sugars (fructose and mannitol) and organic acids (lactic and acetic acids) in sourdough were analysed as described by Müller et al [ 33 ]. Therefore, 1 g of sourdough was diluted with 5 mL of double-distilled water, followed by heating up to 80 °C for 3 h. After centrifugation (5000× g , 4 °C, 5 min), the supernatant was mixed 1:1 with 7% perchloric acid.…”

Section: Methodsmentioning

confidence: 99%

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Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations

et al. 2021

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In this study, the potential of Leuconostoc as non-conventional sourdough starter cultures was investigated. A screening for antifungal activities of 99 lactic acid bacteria (LAB) strains revealed high suppression of bakery-relevant moulds in nine strains of Leuconostoc with activities against Penicillium sp., Aspergillus sp., and Cladosporium sp. Mannitol production was determined in 49 Leuconostoc strains with >30 g/L mannitol in fructose (50 g/L)-enriched MRS. Further, exopolysaccharides (EPS) production was qualitatively determined on sucrose (40 g/L)-enriched MRS agar and revealed 59 EPS positive Leuconostoc strains that harboured dextransucrase genes, as confirmed by PCR. Four multifunctional Lc. citreum strains (DCM49, DCM65, MA079, and MA113) were finally applied in lab-scale sourdough fermentations (30 °C, 24 h). Lc. citreum was confirmed by MALDI-TOF MS up to 9 log CFU/g and pH dropped to 4.0 and TTA increased to 12.4. Antifungal compounds such as acetic acid, phenyllactic and hydroxyphenyllactic acids were determined up to 1.7 mg/g, 2.1 µg/g, and 1.3 µg/g, respectively, mannitol up to 8.6 mg/g, and EPS up to 0.62 g/100 g. Due to the observed multifunctionalities and the competitiveness in the natural flour microbiota present in sourdoughs, non-conventional LAB genera such as Leuconostoc seem promising for application in sourdough-based bakery products.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations

et al. 2021

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“…plantarum MA418 as shown in Table 1. Bun recipes were prepared as described by Müller et al [37] with modifications and are presented in Table 2. Sourdough buns were prepared by mixing wheat flour (80%; the same flour as for sourdough preparation), tap water (amount adjusted for each recipe as mentioned below), 0, 3, 6, or 9% sugar (depending on the recipe), 5% canola oil, 1.6% salt, 2% dried instant yeast (Bio Naturaplan, Coop, Basel, Switzerland), 0.6% wheat gluten (Crespel & Deiters GmbH & Co. KG, Ibbenbüren, Germany), and 20% sourdough (always % of flour).…”

Section: Dough and Bun Productionmentioning

confidence: 99%

“…citreum DCM65 as single cultures were within this range. However, besides the positive effects of acetic acid on shelf life, it is also known for its negative impact on the sensory properties of bread as described by Müller et al [37].…”

Section: Characterization Of Sourdoughs Inoculated With Single-or Co-...mentioning

confidence: 99%

Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns

et al. 2022

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Functional lactic acid bacteria (LAB) as starter cultures used in sourdough fermentation have been researched for years. This study evaluated the LAB strains Leuconostoc citreum DCM65 (mannitol, exopolysaccharide producing, antifungal activity) and Lactiplantibacillus plantarum subsp. plantarum MA418 (amylolytic activity) and their potential as single or co-culture starters in sourdough fermented buns containing different levels of sugar (control 9% and reduced 0, 3, 6%). Cell counts, pH development, and organic acids were determined before and after sourdough fermentation (30 °C, 24 h) and physical properties (color, volume, pore structure, and texture) of buns produced thereof were determined after baking. Sourdoughs started with DCM65 and/or MA418 developed up to log 9.2 CFU/g presumptive LAB after 24 h, assertiveness of the added starter cultures species was confirmed by MALDI-TOF MS. Acetic acid and mannitol were only detected in sourdough fermented with DCM65 (single or co-culture) up to 2.5 mg/g and 9.8 mg/g, respectively. The starter cultures applied influenced physical properties of buns. Sourdough buns started with MA418 had higher volume and slice area, and softer crumb; in contrast, buns fermented with DCM65 had a finer pore structure. In summary, both starter cultures showed high potential in sourdough buns with reduced sugar content.

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“…Due to its special structure, IMO can prevent dental caries (Patricia et al., 2016; Juan & Adlercreutz, 2015). Recently, IMO has been used as bulk sweetening agent in sugar‐reduced bread (Müller et al., 2021) and also applied in beverage aimed to reduce sugar content, which can result in low‐calorie and good sensory quality (Rolim et al., 2019). However, few researches have focused on the application of IMO‐OD in fruits and vegetables processing.…”

Section: Introductionmentioning

confidence: 99%

Effect of osmotic dehydration with different osmosis agents on water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slices

Wang

Lyu

et al. 2022

Journal of Food Science

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The water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slices pretreated with or without osmotic dehydration (OD) combined with heat pump drying were studied. In this study, different osmotic agents were used, namely, sucrose and isomaltooligosaccharide (IMO) with 30 • Brix for 1, 3, and 5 h. Results showed that the dehydrated samples pretreated by sucrose-OD with the best shape and cell structure showed lower hardness compared to the dehydrated yellow peach slices with IMO-OD pretreatment and without OD pretreatment. Notably, the highest total carotenoid content was found in dehydrated yellow peach slices pretreated by IMO-OD, followed by samples without OD, and samples with sucrose-OD pretreatment. In addition, the lowest a W (0.517) was obtained in samples with IMO-OD for 5 h, which was beneficial for storage. The assessment of water status and total carotenoid content of dehydrated yellow peach slices showed that IMO-OD pretreatment could better improve the quality of dehydrated fruits. Moreover, the use of IMO in OD treatment was a good alternative to sucrose.

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Enzymatic and microbial conversions to achieve sugar reduction in bread

Cited by 11 publications

References 40 publications

Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations

Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations

Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns

Effect of osmotic dehydration with different osmosis agents on water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slices

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