Evaluation of lactic acid bacteria for sourdough fermentation of amaranth

Sterr, Yasemin; Weiß, Agnes; Schmidt, Herbert

doi:10.1016/j.ijfoodmicro.2009.09.006

Cited by 97 publications

(60 citation statements)

References 32 publications

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“…Next to traditional use in rye-and wheat-based bread production, it is also widespread in gluten-free bread production [13,110,113]. It has already been proved [13] that small amounts of lactic acid bacteria-fermented sourdough in gluten-free dough production, in comparison with chemical acidified and non-acidified dough, can increase the viscosity, homogenize the crumb structure, elongate the shelf life and create a stronger flavour [13,114,115].…”

Section: The Use Of Sourdoughmentioning

confidence: 99%

“…There is no substrate and activity limitation for the lactic acid bacteria in gluten-free flours, but its fermentation can differ between the strains used. There is always a need for a compatibility test of substrate and starter strain [113,[116][117][118][119] [114]. Next to the changes in bread quality, the microbiological stability of gluten-free bread is also increased by the use of sourdough [120].…”

Section: The Use Of Sourdoughmentioning

confidence: 99%

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Possibilities to increase the quality in gluten-free bread production: an overview

Houben

Höchstötter

Becker

2012

Eur Food Res Technol

224

162

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The market for gluten-free products is increasing. Owing to better diagnostic methods, more and more people are identified to have coeliac diseases. Production of bakery products that do not harm these people is a big challenge for bakers and cereal scientists in the twenty-first century. The use of different cereals and flours makes it necessary to find possibilities to take over the task of gluten by other flour ingredients, by the addition of different components, by different flour and dough treatment or by changing the method of baking. The purpose of this review is to give an overview about the various possibilities to increase the baking quality of gluten-free bakery products, increasing their water-binding capacity, uniform the crumb structure and increase the final bread volume. All the listed methods and ingredients are already in single use helpful to increase the quality in gluten-free bread production.

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Section: The Use Of Sourdoughmentioning

confidence: 99%

Section: The Use Of Sourdoughmentioning

confidence: 99%

Possibilities to increase the quality in gluten-free bread production: an overview

Houben

Höchstötter

Becker

2012

Eur Food Res Technol

224

162

View full text Add to dashboard Cite

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“…Belgian bakery sourdoughs that are often backslopped for several years are yet characterized by stable consortia of L. paralimentarius, L. sanfranciscensis, L. plantarum, and/or Lactobacillus pontis (42). It has been shown that dominance of the final microbial species may be influenced by temperature (33,34) and flour type (2,45,51,60).…”

mentioning

confidence: 99%

Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough Fermentation

Vrancken

Rimaux

Weckx

et al. 2011

Appl Environ Microbiol

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Sourdough fermentation is a cereal fermentation that is characterized by the formation of stable yeast/lactic acid bacteria (LAB) associations. It is a unique process among food fermentations in that the LAB that mostly dominate these fermentations are heterofermentative. In the present study, four wheat sourdough fermentations were carried out under different conditions of temperature and backslopping time to determine their effect on the composition of the microbiota of the final sourdoughs. A substantial effect of temperature was observed. A fermentation with 10 backsloppings (once every 24 h) at 23°C resulted in a microbiota composed of Leuconostoc citreum as the dominant species, whereas fermentations at 30 and 37°C with backslopping every 24 h resulted in ecosystems dominated by Lactobacillus fermentum. Longer backslopping times (every 48 h at 30°C) resulted in a combination of Lactobacillus fermentum and Lactobacillus plantarum. Residual maltose remained present in all fermentations, except those with longer backslopping times, and ornithine was found in almost all fermentations, indicating enhanced sourdough-typical LAB activity. The sourdough-typical species Lactobacillus sanfranciscensis was not found. Finally, a nonflour origin for this species was hypothesized.Sourdough is a mixture of ground cereals and water that ferments spontaneously. Sourdoughs improve the properties of the bread dough, enhance bread texture and flavor, and delay bread spoilage and staling (11,26,40). Many studies have investigated the composition of the sourdough microbiota of traditional type I sourdoughs, which are daily backslopped, with both culture-dependent and culture-independent techniques (9-11). Lactic acid bacteria (LAB) and yeasts play a key role in the sourdough fermentation process (9,22,25). Unlike most other well-known food fermentation processes, sourdough is usually dominated by heterofermentative LAB, commonly belonging to the genus Lactobacillus (4, 9).Despite changes in raw materials or the bakery environment, sourdoughs are stable ecosystems (43,58). This stability can be ascribed to specific metabolic adaptations to the sourdough ecosystem or the production of antimicrobial compounds (10, 18). Carbohydrate fermentation targeted toward maltose catabolism (encompassing maltose phosphorylase activity), the use of alternative external electron acceptors (such as fructose), and/or the expression of the arginine deiminase (ADI) pathway are metabolic activities that favor energy production, cofactor (re)cycling, and/or tolerance toward acid stress (4,10,11,18,19,23). Moreover, certain LAB species form a stable association with certain yeast species, due to dedicated nutritional, trophic, and metabolic interactions (4, 9, 10, 18, 23). Consequently, some LAB species that participate in sourdough fermentations are considered typical inhabitants of the sourdough ecosystem, among which Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus paralimentarius, Lactobacillus brevis, and Lactobacillus sanfrancisce...

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“…Amaranth flour also deserves an increasing interest because of the high nutritional properties and characteristic flavour [21][22][23][24]. Sourdough is an alternative and natural starter for making baked goods, also including GF products [25].…”

Section: Discussionmentioning

confidence: 99%

The sourdough fermentation may enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free diet

et al. 2012

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Evaluation of lactic acid bacteria for sourdough fermentation of amaranth

Cited by 97 publications

References 32 publications

Possibilities to increase the quality in gluten-free bread production: an overview

Possibilities to increase the quality in gluten-free bread production: an overview

Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough Fermentation

The sourdough fermentation may enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free diet

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