Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread

Debonne, Els; Bockstaele, Filip Van; Driessche, Manon Van; Leyn, Ingrid De; Eeckhout, Mia; Devlieghere, Frank

doi:10.1016/j.foodcont.2018.03.033

Cited by 25 publications

(18 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Control PB bread without SD has a short mould free shelf-life of 4.4 ± 0.6 days, whereas control FB bread has the tendency to extend visible mould spoilage to 8.3 ± 4.0 days (Table 3). These shelf-life times are in line with previous results reported in Debonne et al (2018b). In that same study it was observed that at higher baking times and temperatures, the a w of bread decreases resulting in a longer mould free shelf-life.…”

Section: Shelf-life Of Sourdough Breadsupporting

confidence: 92%

“…MRS plates were incubated in an anaerobic jar container (Oxoid) with an Anaerogen sachet (2.5 L, Oxoid), guaranteeing an anaerobic environment, for 3 days at 30 °C. OGY pates were incubated for 3 days at 25 °C (Debonne et al, 2018b).…”

Section: Microbiological Analysis Of Sourdoughmentioning

confidence: 99%

“…Moreover, the food industry is striving towards clean label products free of chemical preservatives (Samapundo et al, 2017). As a solution, sourdough can be used as a natural antifungal agent in bread products Debonne et al, 2018b). Sourdough is an unique symbiosis of certain hetero-and homofermentative lactic acid bacteria (LAB) with certain yeasts (Gobbetti, 1998).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread

Debonne

Schoors

Maene

et al. 2020

International Journal of Food Microbiology

Self Cite

View full text Add to dashboard Cite

This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

show abstract

Section: Shelf-life Of Sourdough Breadsupporting

confidence: 92%

Section: Microbiological Analysis Of Sourdoughmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread

Debonne

Schoors

Maene

et al. 2020

International Journal of Food Microbiology

Self Cite

View full text Add to dashboard Cite

show abstract

“…The viability of microorganisms is affected by the minimum baking time because of the heat and dehydration stresses to which they are exposed. If the baking time is shortened by increasing the baking temperature or reducing the bread size, higher residual viability of LAB species may be obtained after baking (Debonne et al, 2018). Zhang et al (2018) evaluated the viability of L. plantarum at three different baking temperatures (174°C, 200°C, and 235°C).…”

Section: Effect Of Heat Treatment On Microbial Viabilitymentioning

confidence: 99%

Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits

et al. 2022

View full text Add to dashboard Cite

Sourdough (SD) fermentation is a traditional biotechnological process used to improve the properties of baked goods. Nowadays, SD fermentation is studied for its potential health effects due to the presence of postbiotic-like components, which refer to a group of inanimate microorganisms and/or their components that confer health benefits on the host. Some postbiotic-like components reported in SD are non-viable microorganisms, short-chain fatty acids, bacteriocins, biosurfactants, secreted proteins/peptides, amino acids, flavonoids, exopolysaccharides, and other molecules. Temperature, pH, fermentation time, and the composition of lactic acid bacteria and yeasts in SD can impact the nutritional and sensory properties of bread and the postbiotic-like effect. Many in vivo studies in humans have associated the consumption of SD bread with higher satiety, lower glycemic responses, increased postprandial concentrations of short-chain fatty acids, and improvement in the symptoms of metabolic or gastrointestinal-related diseases. This review highlights the role of bacteria and yeasts used for SD, the formation of postbiotic-like components affected by SD fermentation and the baking process, and the implications of functional SD bread intake for human health. There are few studies characterizing the stability and properties of postbiotic-like components after the baking process. Therefore, further research is necessary to develop SD bread with postbiotic-related health benefits.

show abstract

“…Sourdough technology may be used to improve bakery product quality [ 5 ], especially bread texture [ 14 ], nutritional and sensory attributes [ 15 , 16 ], and shelf life [ 17 ] and used as a natural antifungal agent in bread products [ 18 ]. It employs naturally occurring or selected lactic acid bacteria and yeasts.…”

Section: Introductionmentioning

confidence: 99%

Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread

Galoburda

Straumīte

Šabovics

et al. 2020

Foods

View full text Add to dashboard Cite

Triticale has been suggested for human consumption due to its valuable nutritional composition. The aim of this study was to evaluate volatile compound dynamics in the technological processes of triticale bread and triticale bread with sourdough prepared using Lactobacillus sanfranciscensis based cultures. Two types of sourdough ready-to-use sourdough and two-stage sourdough were used for bread making. Triticale bread without sourdough was used as a control. Volatile compounds from a headspace of flour blend, sourdough, as well as mixed dough, fermented dough, bread crumb and crust were extracted using solid-phase microextraction (SPME) in combination with gas chromatography/mass spectrometry. Alcohols, mainly 1-hexanol, were the main volatiles in the triticale flour blend, whereas in the headspace of sourdough samples ethyl-acetate, ethanol and acetic acid dominated. Two-stage sourdough after 30 min fermentation showed the highest sum of peak areas formed by 14 volatile compounds, resulting in substrates for further aroma development in bread. A total of 29 compounds were identified in the bread: in the crumb the dominant volatile compounds were alcohols, ketones, acids, but in the crust—alcohols, aldehydes, furans dominated. The use of two-stage sourdough provided a more diverse spectrum of volatile compounds. Such volatile compounds as ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol, 2-hydroxy-2-butanone, 2-methylpropanoic acid, and acetic acid were identified in all the analysed samples in all stages of bread making.

show abstract

Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread

Cited by 25 publications

References 37 publications

Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread

Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread

Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits

Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread

Contact Info

Product

Resources

About