Optimization of sourdough process for improved sensory profile and texture of wheat bread

The aim of this work was to study the effects of a novel sourdough system prepared by wheat flour supplemented by combination of pulverized date seed, Lactobacillus plantarum, and/or Lactobacillus brevis as well as Saccharomyces cerevisiae on the sourdough characteristics, quality, sensory, texture, shelf life and image properties of Barbari flat bread. The highest sourdough acidity and bread specific volume was obtained with co-culture of Lb. plantarum + Lb. brevis + S. cerevisiae. The results suggest that fermentation is a potential bioprocessing technology for improving sensory aspects of bread supplemented with pulverized date seed, as a dietary fiber resource. Texture analysis of bread samples during 7 days of storage indicated that the presence of pulverized date seed in sourdough was able to diminish bread staling. The interaction of baker's yeast and lactic acid bacteria (LAB) has led to increase the particle average size of bread crumb and decrease the area fraction than the LAB samples. It was observed that all treatments of sourdough Barbari breads had higher cell wall thickness than the control Barbari bread. Avrami non-linear regression equation was chosen as useful mathematical model to properly study bread hardening kinetics. In addition, principal component analysis (PCA) allowed discriminating among sourdough and bread specialties. Partial least squares regression (PLSR) models were applied to determine the relationships between sensory and instrumental data.Keywords Barbari bread . Date seed . Sourdough . Staling . Multivariate analysis Practical applicationDate seeds considered a waste product of many date processing plants producing pitted dates, date syrup and date confectionery. The presence of large quantities of fiber and substantial amount of tannins, resistant starch, anabolic agents as well as selenium in date seeds are being recently approved by several investigators, suggest that may have health benefit and it is possible to be evaluated as an excellent source of functional foods components. Fermentation with well-characterized starter cultures-baker's yeast and/or lactic acid bacteria-is a potential means to improve the palatability and processability of fibers and wholemeal flours. Furthermore, fiber fermentation could assist in microflora management and improve the microbiological safety of fiber. The results suggest that fermentation is a potential bioprocessing technology for improving sensory aspects of bread supplemented with pulverized date seed, as a dietary fiber resource.Research Highlights • A novel sourdough system for dough and Barbari flat bread production was developed.• The date seed was used as a dietary fiber source in flat bread.• Principal components analysis (PCA) was used to investigate the sourdough and bread specialties.• Partial least squares regression (PLSR) models were applied to determine the relationships between sensory and instrumental data.

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“…Robert et al (2006) and Katina et al (2006a) reported relatively similar results in sourdough production.…”

Section: Sensory Attributesmentioning

confidence: 63%

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

et al. 2015

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“…The sourdoughs were applied in breads, whose formulation consisted of a compound of 100% wheat flour, 20% sourdough (Katina et al, 2006a;Paramithiotis et al, 2005;Plessas et al, 2011;Robert et al, 2006), 60% water and 1.8% salt.…”

Section: Bread Makingmentioning

confidence: 99%

“…The acidification process, affected by the application of sourdough, is mainly used to improve quality, taste and flavor of wheat breads (Brümmer, Lorenz, 1991;Katina et al, 2006a;Arendt et al, 2007) and to delay staling (Katina et al, 2006b;Plessas et al, 2007). The use of salt has a marked effect on both LAB growth and acid production and can be used as a method of controlling overall bread acidity (Simonsom et al, 2003).…”

Section: Dough and Bread Evaluationmentioning

confidence: 99%

Influence of fermentation time on characteristics of sourdough bread

Aplevicz

Ogliari

Sant’Anna

2013

Braz. J. Pharm. Sci.

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Sourdough is used in the manufacture of numerous baked products. The microorganisms used in this preparation of sourdoughs included two strains from the Lactobacillus paracasei (1 and 2) and two strains from the Saccharomyces cerevisiae group (1 and 2). Samples of raw dough were analyzed for pH, titratable acidity and plate counts and samples of resulting bread were analyzed for pH, titratable acidity and specific volume. The samples were analyzed every 2 h, between 4 and 10 h of fermentation. After 10 hours of fermentation, the lowest values of pH were for dough with LC2 and bread with SC1. Titratable acidity values increased over time, with the highest levels of acidity were found in the dough and bread with yeasts. Lactic acid bacteria showed the highest microbial counts over time. With the exception of SC2, the greatest microbial increases occurred at 10 hours of fermentation. LC1 showed the lowest volume across all time points (p < 0.05). The largest volumes were found in breads after 6 hours of fermentation. SC1 showed the best specific volume values across all times tested.Uniterms: Sourdough. Bread. Lactic acid bacteria. Yeast. Linear regression.

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“…This natural yeast is a heterogeneous population of yeasts and lactic acid bacteria resulting from a fermentation of a flour dough and water [14,15]. These lactic acid bacteria are the main responsibilities for producing amino acids that contribute to the flavor of the product [16][17][18][19][20][21]. The bread flavour is considered as the most important attribute consumer acceptability [22].…”

Section: Introductionmentioning

confidence: 99%

Mother Dough in Bread Making

Bot¹

2014

JFNS

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Abstract:The objective of this work was the preparation of mother dough and to study the effect produced on bread, besides to look for the kind of bread that best reflects the effect of using sourdough. pH and acidity were measured to sourdough without replenish during 7 days at 5ºC and to sourdough with replenishment every 24 hours, during 27 days at 5ºC. Breads were made applying both the French and the pan bread methods. Experts scored the external and internal characteristics of breads. When the sourdough is maintained at 5ºC and replenished every 24 hours, its stabilization is achieved at the day 10 with a pH of 4.40 and an acidity of 6.5 mass meq/100 g. By other hand, when the sourdough is maintained at 5ºC but is not replenished every 24 hours, pH and acidity are constant up to the day 3 and then a very important change is produced. The addition of 10% of mother dough improves quality of crumb structure and flavor in the French type bread while there is not an improved quality of the pan bread. Therefore, the French type bread is the kind of bread that best reflects the effect of using mother dough.

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Optimization of sourdough process for improved sensory profile and texture of wheat bread

Cited by 197 publications

References 30 publications

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

Influence of fermentation time on characteristics of sourdough bread

Mother Dough in Bread Making

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