Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture

Roby, Bizura Hasida Mohd; Muhialdin, Belal J.; Abadl, Muna Mahmood Taleb; Nor, Nor Arifah Mat; Marzlan, Anis Asyila; Lim, Sarina Abdul Halim; Mustapha, Nor Afizah; Hussin, Anis Shobirin Meor

doi:10.1111/1750-3841.15302

Cited by 28 publications

(15 citation statements)

References 57 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The aw value in bread ranged between 0.81 in S3 and 0.90 in S1 and S4. All aw values were similar to bread analyzed by Mohd Roby [25], who showed a range between 0.88 and 0.90 depending on the type of starter added to prepare the bread. Water activity is the ratio of vapor pressures to water in a food system at a certain temperature and is important to define product quality and safety regarding microbial growth, chemical and biochemical reaction rates, and physical characteristics [26].…”

Section: Microbiological and Physicochemical Analysissupporting

confidence: 77%

Volatile Organic Compounds in Breads Prepared with Different Sourdoughs

et al. 2021

View full text Add to dashboard Cite

Sourdough is an old example of a natural starter composed of a mixture of flour, water, and metabolites and is produced by naturally occurring lactic acid bacteria and yeasts that influence bread aroma. In this work, four types of sourdough were used to prepare bread: one sourdough with yeast beer and three with bacteria and yeasts. The physicochemical parameters (pH, moisture, water activity, and organic acids) of the bread and sourdoughs were assessed. Lactic, acetic, and succinic acids were found in considerable amounts in sourdoughs and the corresponding breads. The fermentation quotient (molar ratio between lactic and acetic acid) ranged from 0.39 to 3.4 in sourdoughs. Lactic acid was prevalent in all types of bread and showed the highest value in bread made from sourdough with a 1.5 bacteria/yeast ratio (8722.24 mg/kg). Moreover, volatile organic compounds were identified in bread samples. Alcohols, aldehydes, and acetic acid were mainly found. The alcohol concentration ranged from 140.88 to 401.20 ng/g. Aldehydes ranged from 185.01 to 454.95 ng/g, and acetic acid ranged from 91.40 to 173.81 ng/g. Bread prepared from sourdough with a 1.5 bacteria/yeast ratio showed a considerable amount of alcohols and acetic acid.

show abstract

Section: Microbiological and Physicochemical Analysissupporting

confidence: 77%

Volatile Organic Compounds in Breads Prepared with Different Sourdoughs

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Fermented water sourdough was prepared by mixing unbleached wheat flour (200 g, Bread Flour, Thai Flour Mill Industry Co., Ltd., Samut Prakan, Thailand) with fermented water from Section 2.1 (200 g) in a sterile glass jar (5.2 inches diameter and 6.5 inches height) covered by a cheesecloth. The mixture was fermented at 30 °C for 1 h, followed by retard fermentation in a refrigerator (7 ± 2 °C) for 18 h. The final fermentation was performed at 30 °C to produce mature sourdough with the following characteristics: pH 3.5–4.3, lactic acid bacteria at least 8 Log Colony Forming Unit (CFU)/g and yeast at least 6 Log CFU/g according to Hammes et al, (2005) [ 21 ] and Mohd Roby et al, (2020) [ 22 ]. Development of bubbles, sweet smelling odor and double volume was observed.…”

Section: Methodsmentioning

confidence: 99%

“…The fermented water sourdough bread and common sourdough bread were prepared using the mature fermented water sourdough and mature common sourdough from Section 2.2 as a leavening agent. The recipe of sourdough bread, modified from Mohd Roby et al, (2020) [ 22 ], consisted of unbleached wheat flour (100%, Bread Flour, Thai Flour Mill Industry Co., Ltd., Samut Prakan, Thailand), distilled water (44%), sugar (15%, Lin Caster Sugar, Thai Roong Ruang Sugar Group, Bangkok, Thailand), salt (2.5%, Prung Thip Iodized Table Salt, Thai Refined Salt Co., Ltd., Bangkok, Thailand), butter (5%, Allowrie Pure Creamy Unsalted Butter, KCG Corporation Co., Ltd., Bangkok, Thailand) and mature sourdough (44%). All ingredients, with the exception of butter, were mixed and kneaded for 5 min by a dough kneading machine (model Bear HMJ-A50E2, Bear Electric Appliance Co., Ltd., Shunde, Fosahn, China).…”

Section: Methodsmentioning

confidence: 99%

Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae

Supasil

Suttisansanee

Santivarangkna

et al. 2022

Foods

View full text Add to dashboard Cite

Qualities of sourdough and sourdough bread using fermented water from Asian pears and Assam tea leaves with Lactiplantibacillus plantarum 299v and Saccharomyces cerevisiae TISTR 5059 as starter cultures were evaluated. Changes in the growth of lactic acid bacteria and yeast, pH, sourdough height, total phenolic contents (TPCs) and antioxidant activities detected by ORAC, FRAP and DPPH radical scavenging assays were monitored during sourdough production. Mature sourdough was achieved within 4 h after 18 h retard fermentation and used for bread production. The bread was then analyzed to determine chemical and physical properties, nutritional compositions, TPCs, antioxidant activities and sensory properties as well as shelf-life stability. Results showed that fermented water significantly promoted the growth of yeast and increased TPCs and antioxidant activities of sourdough. Compared to common sourdough bread, fermented water sourdough bread resulted in 10% lower sugar and 12% higher dietary fiber with improved consumer acceptability; TPCs and antioxidant activities also increased by 2–3 times. The fermented water sourdough bread maintained microbial quality within the standard range, with adequate TPCs after storage at room temperature for 7 days. Fermented water from Asian pears and Assam tea leaves with L. plantarum 299v and S. cerevisiae TISTR 5059 as starter cultures improved dough fermentation and bread quality.

show abstract

“…Then, the volume of the remaining rapeseeds was the volume of sample. The specific volume was calculated as S = v / m , where S is the specific volume (ml 3 /g), v is the volume of CSB sample (ml 3 ), and m is the weight of CSB sample (g) (Mohd Roby et al., 2020).…”

Section: Methodsmentioning

confidence: 99%

Effect of tea polyphenols on the quality of Chinese steamed bun and the action mechanism

Chen

Sun

et al. 2022

Journal of Food Science

View full text Add to dashboard Cite

Effect of tea polyphenols (TP) on the quality of Chinese steamed bun (CSB) was investigated, while the interaction and action mechanism between TP and vital wheat gluten (VWG, constitutive proteins of flour) were further explored. With a low concentration (1%) of TP, CSB showed positive changes in quality, and the hardness of CSB decreased by 33.95%, while its specific volume, springiness, and resilience separately increased by 1.8%, 11.9%, and 5.5%, whereas the higher concentrations of TP (2% and 4%) caused an adverse impact. By observation of scanning electron microscope, VWG formed a fluffier structure with a low concentration of TP, while the structure deteriorated at high concentration of TP. In addition, the secondary and tertiary structures of VWG were both changed by TP. Along with the results of thermodynamic analysis (thermogravimetric and differential scanning calorimetry measurements), TP could induce the structural rearrangement of VWG. Further, a lower amidogen and sulfhydryl contents of VWG were obtained in TP groups, which illustrated that peptide and disulfide bonds of VWG were not possibly interrupted by TP. Instead, hydrophobic residues of VWG were bonded to form a more hydrophilic structure. Moreover, according to molecular docking results, epigallocatechin‐3‐gallate interacted tightly with VWG by hydrogen bonds and hydrophobic actions, and the action sites were mainly at hydrophobic and hydrophilic residues. All results suggested that the VWG structure was affected greatly by TP, and a low dose of TP might be potential to improve the quality of flour products. Practical Application The physicochemical properties of gluten show the significant effects on the quality of flour products in food industry. In the present study, a low dose of tea polyphenols exhibited a strengthened effect on gluten, so as to ameliorate the texture of Chinese steamed bun (CSB) due to their tight interactions with gluten, while the color of CSB was changed to brown as tea polyphenols. All results suggested that a low dose of tea polyphenols could be potentially utilized to improve flour quality and enhance gluten strength in food industry.

show abstract

Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture

Cited by 28 publications

References 57 publications

Volatile Organic Compounds in Breads Prepared with Different Sourdoughs

Volatile Organic Compounds in Breads Prepared with Different Sourdoughs

Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae

Effect of tea polyphenols on the quality of Chinese steamed bun and the action mechanism

Contact Info

Product

Resources

About