Influence of the fermentation methods on the resistant starch formation by X-ray diffraction

Abstract

This work consists of a study about the influence of the fermentation methods on the resistant starch (RS) formation. Crystalline phases at the white bread after production and during the staling were evaluated. The bakery formulation was proportionally the same for the two fermentation methods used, except for the yeast. A commercial dry yeast and sourdough were used for the direct method (DM) and indirect method (IM), respectively. The temperature and cooking time, as well as the packaging and storage, were kept constant for all samples. Characterizations were performed on both samples by XRD and FTIR-ATR. It is possible to affirm that the fermentation method greatly influences the crystalline and microstructural properties of bread, mainly on the RS. The bread produced by IM presented more significant changes in its microstructure and degree of crystallinity than bread made by DM. These microstructural differences may be directly related to the microorganisms present in the sourdough, which can influence the bread resistant starch during the cooking and storage time.

Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread

“…Fourier-transform infrared (FTIR) spectroscopy plays a crucial role in exploring both the chemical and structural properties of bread, which can describe the interaction between the functional groups of components present in the food products. It also helps to analyze the development of resistant starch during the fermentation process [42]. After analyzing the FTIR spectra, it was found that the major peaks appeared at 3309, 2924, 2850, 1742, 1645, 1154, 1014, 697, and 571 cm −1 (Figure 5a).…”

Does sourdough bread provide clinically relevant health benefits?

“…Results indicated higher total crystallinity in sourdough bread due to the formation of resistant starch. To eliminate confounding factors, breads were baked identically and the temperature was set for storage experiments ( 286 ). Da Ros et al ( 287 ) compared straight dough and sourdough bread baked under the same conditions and reported a higher resistant starch content in sourdough bread.…”

“…In summary, all studies with exception of Amaral et al ( 292 ) showed a distinct but small increase in resistant starch in sourdough bread. Confounding factors such as different baking procedures can be excluded because the cited literature applied identical baking conditions (time and temperature) when comparing straight dough and sourdough bread ( 286 ). Nonetheless, the storage time may have a significant impact on the resistant starch content ( 291 ).…”