Impact of Mixed Lactic Acid Bacterial (Lab) Culture on Flavoring Profile and Quality Attributes of Spring Wheat Sourdough Bread

Nisa, Zaib-un-; Salim-ur-Rehman, .; Huma, Nuzhat; Shahid, Muhammad

doi:10.21162/pakjas/16.4599

Cited by 7 publications

(5 citation statements)

References 12 publications

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“…The typical TTA of wheat sourdough and whole-grain sourdough has been reported to be 8–13 and 16–22 mL, respectively [ 39 , 41 ]. Wheat sourdough with lower TTA (3.47–4.5 mL) and higher pH (4.77–5.17 mL) was reported by Nisa et al [ 42 ]. Similar results were obtained in quinoa fermented with L. brevis .…”

Section: Resultsmentioning

confidence: 77%

Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread

Čižeikienė

Gaide

Bašinskienė

2021

Foods

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The application of selected starter cultures with specific properties for fermentation may determine steady lactic acid bacteria (LAB) variety and the characteristics of fermented products that influence nutritional value, the composition of biologically active compounds and quality. The aim of this research was to evaluate the influence of different LAB on the biochemical characteristics of fermented quinoa. Moreover, total phenolic content (TPC), and the antimicrobial and antioxidant activities of protein fractions isolated from quinoa previously fermented with LAB were investigated. Quinoa additives, including quinoa fermented with Lactobacillus brevis, were incorporated in a wheat bread recipe to make nutritionally fortified quinoa-wheat composite bread. The results confirmed that L. plantarum, L. brevis, and L. acidophilus were well adapted in quinoa medium, confirming its suitability for fermentation. LAB strains influenced the acidity, L/D-lactic acid content, enzyme activity, TPC and antioxidant activity of fermented quinoa. The maximum phytase activity was determined in quinoa fermented with L. brevis. The results obtained from the ABTS radical scavenging assay of protein fractions confirmed the influence of LAB strain on the antioxidant activity of protein fractions. The addition of 5 and 10% of quinoa fermented with L. brevis did not affect the total titratable acidity of wheat bread, while 10% of fermented quinoa with L. brevis resulted in a higher specific volume. Fermented quinoa additives increased the overall acceptability of bread compared with unfermented seed additives.

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Section: Resultsmentioning

confidence: 77%

Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread

Čižeikienė

Gaide

Bašinskienė

2021

Foods

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“…According to the participants of the organoleptic panel, the breads made from sourdough fermented by L. plantarum had a sour taste, the intensity of which increased with the extending sourdough fermentation time. Un-Nisa et al (2016) [26] indicate that mainly lactic acid bacteria are responsible for the sour taste of bread. The baked wheat breads were subjected to a consumer acceptance assessment carried out using a nine-point hedonic scale.…”

Section: Bread Qualitymentioning

confidence: 99%

“…Gänzle (2014) [25] believes that the fermentation carried out by lactic bacteria for 8 h to 144 h produces an appropriate amount of endogenous enzymes, enabling changes to be made at the stage of bread dough making, which in the next stage will allow us to obtain bread with the best consistency. On the other hand, Un-Nisa et al (2016) [26] claim that the products of sourdough fermentation are responsible for the pleasant aroma of wheat bread, and the longer the sourdough fermented time is, the more pleasant is the aroma of the bread produced from sourdough fermented by L. casei. According to Dal Bello et al (2007) [24], metabolites of L. plantarum fermentation are responsible for improving the aroma of wheat bread.…”

Section: Bread Qualitymentioning

confidence: 99%

Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread

Pejcz,

Lachowicz-Wiśniewska,

Nowicka

et al. 2023

Foods

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This study aimed to assess the impact of bacterial species and fermentation time on wheat bread quality, FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) content, and antioxidant activity of wheat bread, utilizing boosted native sourdough as a novel approach to enhance bread production. The incorporation of lactic acid bacteria strains, i.e., Lacticaseibacillus casei and Lactiplantibacillus plantarum, during 72 h fermentation significantly reduced FODMAP content to less than 0.1 g/100 g of wheat bread. Extending the fermentation time to 72 h notably increased the polyphenol content to 145.35 mg gallic acid (GA) per 100 g in the case of spontaneous fermentation and to 151.11 and 198.73 mg GA/100 g in the case of sourdoughs inoculated with L. casei and L. plantarum, respectively. While the treatment yielded positive effects on FODMAP modulation and antioxidant activity, it is crucial to acknowledge its impact on some organoleptic properties, such as aroma and flavor, which, despite good overall bread quality, have changed as a result of prolonged fermentation time. The study results indicate that choosing specific bacterial species and controlling fermentation time can effectively reduce FODMAPs and boost antioxidants. These findings contribute to the understanding of sourdough-based interventions in bread production, offering insights for the development of healthier and nutritionally improved wheat bread products.

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“…Unlike commercial yeast fermentation, which is widely utilized nowadays, traditional‐steamed bread fermentation employs naturally fermented dough known as LM. The LM dough has resurfaced in the public eye due to its numerous benefits, including improved product flavor (Nisa et al, 2016; Paramithiotis et al, 2010; Pruckler et al, 2015), expanded shelf life (Habibi Najafi et al, 2016; Paramithiotis et al, 2010), enhanced texture characteristics (Habibi Najafi et al, 2016; Zolfaghari et al, 2017), and improved nutritional value (Curiel et al, 2015; Gänzle et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…to its numerous benefits, including improved product flavor (Nisa et al, 2016;Paramithiotis et al, 2010;Pruckler et al, 2015), expanded shelf life (Habibi Najafi et al, 2016;Paramithiotis et al, 2010), enhanced texture characteristics (Habibi Najafi et al, 2016;Zolfaghari et al, 2017), and improved nutritional value (Curiel et al, 2015;Gänzle et al, 2008).…”

mentioning

confidence: 99%

Microbial diversity in laomian and yeast dough and its influence on volatiles in Chinese‐steamed bread

Zhang

Gao

et al. 2022

Food Processing Preservation

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Steamed bread was a traditional Chinese staple food. Both Laomian (LM) and Angel yeast (AY) had distinct benefits as dough starters and were employed in steamed bread. The aim of this study was to study the difference in microbes and flavors between LM and AY dough, and the correlation between microbes and flavors, Lactobacillus, Saccharomyces, and Aspergillus were the dominant genus in the LM dough, while Saccharomyces was the dominant fungus in the AY dough. The characteristic flavor compounds of LM‐steamed bread were 3‐methyl‐1‐butanol, phenylethylene, decanal, gamma‐nonanolactone, ethyl caprate, geranylacetone, β‐lonone, and flavor substances were the key factors cause the differences in aroma of the dough and the main reason affects the flavor specificity of LM‐steamed bread. Besides, principal component analysis (PCA) and correlation analysis showed Lactobacillus and Saccharomyces were closely related to flavor. This study provided a theoretical foundation for the application of typical strains in steamed bread. Practical applications This study provided a theoretical basis for the application of various typical strains in LM dough and the improvement of product flavor in industrial production as well as research on flavor retention of LM dough. In addition, the determination of the key flavor substances of LM‐steamed bread lays a foundation for the preparation of LM‐steamed bread flavor microcapsules. The application of LM‐steamed bread flavor microcapsules in ordinary commercial‐steamed bread can solve the problem that although the commercial yeast‐steamed bread is simple to make, its flavor is not as good as that of LM‐steamed bread.

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Impact of Mixed Lactic Acid Bacterial (Lab) Culture on Flavoring Profile and Quality Attributes of Spring Wheat Sourdough Bread

Cited by 7 publications

References 12 publications

Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread

Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread

Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread

Microbial diversity in laomian and yeast dough and its influence on volatiles in Chinese‐steamed bread

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