Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread

İspirli, Hümeyra; Özmen, Duygu; Yılmaz, Mustafa Tahsin; Sağdıç, Osman; Dertli, Enes

doi:10.1016/j.foodcont.2019.106812

Cited by 47 publications

(26 citation statements)

References 25 publications

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“…Glucosyltransferases (otherwise known as glucansucrases) have four domain constituents, including a N-terminal export signal (domain A), an N-terminal variable domain with no involvement in catalysis (domain B), a highly conserved catalytic core with about 900 amino Ex situ glucan addition significantly decreases bread hardness. (Bounaix et al, 2009;Galle, Schwab, Arendt, & Gänzle, 2011;İspirli, Özmen, Yılmaz, Sağdıç, & Dertli, 2020;Korakli, Rossmann, Gänzle, & Vogel, 2001;Tieking & Gänzle, 2005) L İspirli et al, 2020;Palomba et al, 2012;Wolter, Hager, Zannini, Czerny, & Arendt, 2014) W. confusa W. cibaria…”

Section: Lactic Acid Bacteriamentioning

confidence: 99%

A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes

Dong

Karboune

2021

Comp Rev Food Sci Food Safe

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The unequivocal economical and social values of bread as a staple food commodity lead to constant interests in optimizing its postproduction quality and extending its shelf life, which is related to the maintenance and enhancement of flavors and textural properties, and finally, to the delay of microbial spoilage. The latter has been the subject of a multitude of studies and reviews, in which the different approaches and views were discussed. However, variations in bread freshness, flavor, and textural quality are still of concerns for the bread making industry, in conjunction with the expectation from consumers for bread products with high‐quality attributes and free of synthetic ingredients that satisfy their pleasure and their sustainable lifestyle. This review mainly focuses on the quality profiles of bread, including flavor, rheological, textural, and sensorial aspects; on the modalities to assess them; as well as on the conventional and emerging approaches developed so far over the past decades. The applications of lactic acid bacteria (LAB) and enzymes as bioprotective technologies are examined and discussed, along with active packaging and novel processing technologies for either the maintenance or improvement of bread qualities during storage.

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Section: Lactic Acid Bacteriamentioning

confidence: 99%

A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes

Dong

Karboune

2021

Comp Rev Food Sci Food Safe

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“…reuteri (former Lb. reuteri ) [ 9 , 10 , 11 , 12 , 13 ]. EPS synthetizing genes were investigated in Lc.…”

Section: Introductionmentioning

confidence: 99%

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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“…Textural analysis of extruded flour products was evaluated by a TA.TOUCH Texture Analyser (Shanghai baosheng industrial development Co., Ltd.) equipped with a TA/LKB probe. The testing method was based on a previously reported study (Ispirli, Ozmen, Yilmaz, Sagdic, & Dertli, 2020;Whitney & Simsek, 2020).…”

Section: Texture Profile Analysismentioning

confidence: 99%

Evaluation of mannitol and xylitol on the quality of wheat flour and extruded flour products

Yang

Zhang³

et al. 2021

Int J of Food Sci Tech

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Effects of polyols (mannitol and xylitol) on physical properties, pasting properties and dynamic rheological properties of wheat flour and the microstructure, water activity (A w ), radial expansion ratio (ER), oil absorption rate (OAR) and texture of extruded flour products were evaluated in this work. The results show that both mannitol and xylitol can promote gluten network formation, enhance tensile resistance and increase the storage modulus (G') and loss modulus (G'') of the dough. More dense and uniform particles were also found on the surface of extruded flour products in the presence of polyols by scanning electron microscopy (SEM). Furthermore, the A w , hardness and chewiness were reduced while the ER and ORA were increased for extruded flour products by incorporation of polyols. Thus, the extruded flour products with improved quality by polyols exhibit great application prospect in food industry.

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Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread

Cited by 47 publications

References 25 publications

A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes

A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes

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

Evaluation of mannitol and xylitol on the quality of wheat flour and extruded flour products

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