Influence of Process Parameters on Sourdough Microbiota, Physical Properties and Sensory Profile

Martín-Garcia, Alba; Riu-Aumatell, Montserrat; López-Tamames, Elvira

doi:10.1080/87559129.2021.1906698

Cited by 27 publications

(17 citation statements)

References 73 publications

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“…Along with lactic and acetic acids, other acids such as formic, propionic, valeric, and caproic were determined at lower concentrations (<0.1 g/Kg). These acids have been traditionally correlated to the extended shelf-life of sourdough breads, acting synergistically with lactic and acetic acid, specifically against microbial spoilage [ 5 , 32 , 33 , 34 ].…”

Section: Resultsmentioning

confidence: 99%

Quality Characteristics of Novel Sourdough Breads Made with Functional Lacticaseibacillus paracasei SP5 and Prebiotic Food Matrices

Kazakos

Mantzourani

Plessas

2022

Foods

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Lacticaseibacillus paracasei SP5, isolated from kefir, was assessed as a starter culture for sourdough bread making in freeze-dried form, both free (BSP5 bread) and immobilised on wheat bran (BIWB) and on a traditional flour/sour milk food, ‘trahanas’ (BITR). Physicochemical characteristics, shelf-life, volatilome, phytic acid, and sensory properties of the breads were evaluated. The BITR breads had higher acidity (9.05 ± 0.14 mL of 0.1 M NaOH/10 g) and organic acid content (g/Kg; 2.90 ± 0.05 lactic, 1.04 ± 0.02 acetic), which justifies the better resistance against mould and rope spoilage (>10 days). The highest number of volatiles (35) and at higher concentration (11.14 μg/g) were also found in BITR, which is in line with the sensory (consumer) evaluation regarding flavour. Finally, higher reduction of phytate (an antinutrient) was observed in all L. paracasei SP5 sourdoughs (83.3–90.7%) compared to the control samples (71.4%). The results support the use of the new strain for good quality sourdough bread.

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Section: Resultsmentioning

confidence: 99%

Quality Characteristics of Novel Sourdough Breads Made with Functional Lacticaseibacillus paracasei SP5 and Prebiotic Food Matrices

Kazakos

Mantzourani

Plessas

2022

Foods

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“…The total concentration of acids was higher with the addition of 2% Cava lees ( p < 0.05) ( Table 1 ). In general, high concentrations of organic acids exhibit antimicrobial activity, contributing to the extended shelf-life of bread made with sourdough [ 3 ]. In this sense, acetic acid in sourdough has a positive effect because, besides improving its sensory properties, it also possesses anti-ripeness and anti-mold activity [ 5 ].…”

Section: Discussionmentioning

confidence: 99%

“…In addition, esters are released by the degradation of yeast cells in sparkling wine, which could explain the concentration increase in samples with Cava lees [ 32 , 48 , 49 ]. Along with other substances, esters improve the flavor characteristics of sourdough bread [ 3 ]. Adding Cava lees to sourdough fermentation presents an increment in ester concentration.…”

Section: Discussionmentioning

confidence: 99%

“…This process takes place by the action of the lactic acid bacteria (LAB) and yeasts present in flour, and can occur either by the addition of a starter culture or by spontaneous fermentation. The metabolic activity of the bacteria leads to acidification and flavor formation, improving nutritional and sensory characteristics in addition to increasing microbiologic stability and shelf life [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, sourdough bread flavor strongly depends on the fermenting microbiota that produces a range of secondary metabolites, as well as on the enzymatic and autoxidation of flour lipids, and the Maillard reaction [ 1 , 2 , 3 ]. In addition, several bacteria and yeast strains not only produce desirable volatile compounds, but also release aromatic precursors, and some are able to degrade undesirable compounds [ 7 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees

et al. 2022

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The volatile fraction is of great importance for the organoleptic quality and consumer acceptance of bread. The use of sourdough improves the sensory profile of bread, as well as the addition of new ingredients to the fermentation. Cava lees are a sparkling wine by-product formed of dead microorganisms, tartaric acid, and other inorganic compounds, rich in antioxidant compounds as well as β-glucans and mannoproteins. The aim of this study was to evaluate the effect of different concentrations of Cava lees (0–2% w/w) on sourdough volatile compounds to re-valorize this by-product of the wine industry. Headspace solid-phase microextraction (HS-SPME) was optimized to study the volatile fractions of sourdoughs. The parameters selected were 60 °C, 15 min of equilibrium, and 30 min of extraction. It was found that the addition of Cava lees resulted in higher concentrations of volatile compounds (alcohols, acids, aldehydes, ketones and esters), with the highest values being reached with the 2% Cava lees. Moreover, Cava lees contributed to aroma due to the compounds usually found in sparkling wine, such as 1-butanol, octanoic acid, benzaldehyde and ethyl hexanoate.

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Effect of sourdough addition on gluten‐free sorghum bread fortified with plant‐based protein and dietary fiber: Functional, textural, and structural properties

Turksoy,

Guzel,

Guzel

2024

Cereal Chem

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Background and ObjectivesThe production of high‐quality gluten‐free bread still poses a major technological challenge. The objective of this study was to investigate the effects of sourdough fermentation and structural/nutritional enrichment on gluten‐free sorghum bread quality. Lactic acid bacteria (Lactobacillus casei and Lactobacillus acidophilus) and yeast (Saccharomyces cerevisiae) were used as starter cultures.FindingsThe bread crust color and titratable acidity were comparable although the crumb color of sourdough bread made with L. acidophilus was measured darker. In both starter cultures, sourdough breads had a softer texture than the control, with significant (p<0.05) differences in hardness, adhesiveness, cohesiveness, and gumminess values. The sourdough breads showed similar FTIR spectra with the control bread, with four major peaks in the functional group region (4000‐1200 cm‐1) and a unique peak in the fingerprint region (1200‐600 cm‐1).ConclusionBreads made with L. acidophilus (at 20 and 30% addition levels) showed better quality attributes such as softer texture, higher total phenolic content (97.75 mg GAE/100 g), and antioxidant capacity (341.49 µmol TEAC/100 g).Significance and NoveltyThe results suggested that selected LAB‐based sorghum sourdough might be a promising ingredient for the development of gluten‐free bread with improved quality and nutritional value.This article is protected by copyright. All rights reserved.

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Influence of Process Parameters on Sourdough Microbiota, Physical Properties and Sensory Profile

Cited by 27 publications

References 73 publications

Quality Characteristics of Novel Sourdough Breads Made with Functional Lacticaseibacillus paracasei SP5 and Prebiotic Food Matrices

Quality Characteristics of Novel Sourdough Breads Made with Functional Lacticaseibacillus paracasei SP5 and Prebiotic Food Matrices

Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees

Effect of sourdough addition on gluten‐free sorghum bread fortified with plant‐based protein and dietary fiber: Functional, textural, and structural properties

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