Reducing FODMAPs and improving bread quality using type II sourdough with selected starter cultures

Menezes, Leidiane Andreia Acordi; Marco, Ivan De; Santos, Nataly Neves Oliveira dos; Nunes, Catharina Costa; Cartabiano, Claudio Eduardo Leite; Molognoni, Luciano; Pereira, Gilberto Vinícius de Melo; Daguer, Heitor; Lindner, Juliano De Dea

doi:10.1080/09637486.2021.1892603

Cited by 11 publications

(9 citation statements)

References 43 publications

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“…These results were similar to those reported for mature sourdoughs; pH with a range of 3.69-4.36, and 0.65-1.82% (7.18-20.20 ml of 0.1 N NaOH/10 g) for TA (Fraberger et al, 2020). The expressive pH reduction and TA increase are characteristic of LAB due to their high capacity for converting carbohydrates into organic acids (Menezes et al, 2021). Siepmann et al (2019) determined that the pH values of Type II sourdoughs fermented at 28 8C for 24 h varied between 4.02 and 4.60.…”

Section: Physicochemical and Microbiological Properties Of Sourdough ...supporting

confidence: 89%

The usage of sourdough powder as the natural preservative and glycemic index lowering agent in salty muffins

Çetin Babaoğlu,

Arslan Tontul,

Karaduman

et al. 2023

BFJ

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PurposeThe article aimed to use sourdough powder as a natural preservative against mould growth and a glycemic index reducer agent.Design/methodology/approachIn this study, muffin production was carried out with sourdough powder addition at the rate of 0, 15 and 30%. To obtain the sourdough powder, sourdough was fermented by using Lactobacillus fermentum, Lactococcus lactis (previously isolated from spontaneous sourdough) and Saccharomyces cerevisiae.FindingsThe specific volume, number of crumb pores and total pore area were not adversely affected by the addition of 15% or 30% sourdough powder (p > 0.05). The sourdough addition reduced the L* values of the muffin crust, while the b* value of the muffin crumb with 30% sourdough powder decreased compared to the control (p < 0.05). The addition of sourdough powder decreased eGI and RDS values and increased SDS content of samples (p < 0.05). In storage, the mould growth was observed in the control group and samples containing 15% sourdough powder on the 5th day, while the samples containing 30% sourdough powder were moulded on the 7th day. The sourdough powder increased the hardness and chewiness values of samples (p < 0.05), while it had no significant effect on springiness, cohesiveness and resilience (p > 0.05).Originality/valueThe sourdough powder provides a lower glycemic index and longer microbial shelf life that makes the product advantageous in consumer demand. This is the first time sourdough powder has been used to achieve this purpose.

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Section: Physicochemical and Microbiological Properties Of Sourdough ...supporting

confidence: 89%

The usage of sourdough powder as the natural preservative and glycemic index lowering agent in salty muffins

Çetin Babaoğlu,

Arslan Tontul,

Karaduman

et al. 2023

BFJ

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“…The production of a low FODMAP bread from refined wheat flour using conventional bread‐making techniques (with or without sourdough) seems rather not challenging. Different studies reported low fructan, mannitol, and fructose levels in refined wheat‐based sourdough breads prepared with varying combinations of homo‐ and heterofermentative LAB (Fang et al., 2021; Menezes et al., 2019, 2021; Schmidt & Sciurba, 2021). In contrast, the synergistic effect of L. plantarum and baker's yeast was shown to efficiently lower fructan contents in whole wheat sourdough breads (<0.3% dm).…”

Section: Strategies To Produce Low Fodmap Products and Their Current ...mentioning

confidence: 99%

FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective

Ispiryan

Zannini

Arendt

2022

Comp Rev Food Sci Food Safe

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A diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) is a promising therapeutic approach to reduce gastrointestinal symptoms associated with irritable bowel syndrome (IBS). However, a shift toward a more sustainable, healthy diet with higher inclusion of whole‐grain cereals (i.e., wheat, rye, barley) and pulses, naturally rich in FODMAPs, poses a severe challenge for susceptible individuals. Dietary restriction of fermentable carbohydrates (commonly called the “low FODMAP diet”) has received significant consideration. Hence, the development of functional low FODMAP products is emerging in food science and the food industry. In this review, we evaluate the most promising yet neglected (bio)‐technological strategies adopted for modulating the FODMAP contents in complex food systems and the extent of their uptake in the global food market. We extensively investigated the global low FODMAP market, contrasted with the status quo in food science and discussed the key principles and concomitant challenges of targeted FODMAP reduction strategies. Powerful tools are available which are based either on the use of ingredients where FODMAPs have been physically removed (e.g., by membrane filtration) or biotechnologically reduced during the food processing, mediated by added enzymes, microbial enzymes during a fermentation process, and seed endogenous enzymes. However, <10% of the small market of functional products with a low FODMAP claim (total ∼800 products) used any of the targeted FODMAP reduction techniques. The global market is currently dominated by gluten‐free products, which are naturally low in FODMAPs and characterized by inferior sensory attributes.

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“…This sourdough can be stored for up to one week. Its consistency and formulation allow specific flavor profiles with different bread textures and volumes [ 94 , 108 ].…”

Section: Sourdoughmentioning

confidence: 99%

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production

et al. 2022

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The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough fermentation. Sourdough is used as leavening agent for bread making, and metabolites produced by LAB and yeast confer a specific aroma and flavor profile to bread, thus improving its sensory attributes. However, few publications report the effect of microorganisms from different food products and by-products on sourdough fermentation. This review focuses on using different starter cultures from various food sources, from wheat flour to starter cultures. Additionally, included are the types of sourdough, the sourdough fermentation process, and the biochemical transformations that take place during the sourdough fermentation process.

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Reducing FODMAPs and improving bread quality using type II sourdough with selected starter cultures

Cited by 11 publications

References 43 publications

The usage of sourdough powder as the natural preservative and glycemic index lowering agent in salty muffins

The usage of sourdough powder as the natural preservative and glycemic index lowering agent in salty muffins

FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production

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