Simultaneous HPLC Determination of Sugars, Organic Acids and Ethanol in Sourdough Process

Lefebvre, Dominique; Gabriel, Valérie; Vayssier, Yves; Fontagné-Faucher, Catherine

doi:10.1006/fstl.2001.0859

Cited by 75 publications

(58 citation statements)

References 15 publications

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“…It was reported that pleasant sensorial characteristics in sourdough bread result when there is a 2:3 lactic acid to acetic acid ratio. (Lefebvre et al, 2002). LAB obtain the energy they need mostly from lactose while producing lactic acid; meanwhile acetic, butyric, propionic, isovalaric, capric and caproic acids are produced in minor amounts (Rasic and Kurmann, 1978;Yaygin, 1999).…”

Section: Organic Acids In Tarhana Fermentationmentioning

confidence: 98%

Effects of fermentation and storage on the organic and fatty acid contents of tarhana, a Turkish fermented cereal food

Erbaş

Uslu

Certel

2006

Journal of Food Composition and Analysis

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Section: Organic Acids In Tarhana Fermentationmentioning

confidence: 98%

Effects of fermentation and storage on the organic and fatty acid contents of tarhana, a Turkish fermented cereal food

Erbaş

Uslu

Certel

2006

Journal of Food Composition and Analysis

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“…The extraction method described by Lefebvre et al (2002) was adopted. Sourdough (10 g) was homogenized with distilled deionized water (60 ml) and the volume was adjusted to 100 ml.…”

Section: Extraction Of Organic Acids Ethanol and Sugar Contents Of Tmentioning

confidence: 99%

Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread

Hanis-Syazwani¹,

Bolarinwa²,

Lasekan³

et al. 2018

Food Res.

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The effect of mixed strain culture of lactic acid bacteria (LAB) and Yeast, and yeast or L. brevis, L. plantarum, or L. sanfranciscencis on the physicochemical properties (pH, TTA, organic acid, ethanol, and sugar content) of rice bran sourdough was investigated. Starter culture with optimum physicochemical properties was used to ferment rice and wheat bran for sourdough production. Rice and wheat bran sourdough and non-fermented rice and wheat bran were mixed with wheat flour at 10% substitution level for bread production. Results showed that rice bran fermented with L. plantarum had the best physicochemical properties compared to rice bran sourdough produced by other LAB or mixed culture. The specific volume of bread sample made with rice bran sourdough (4.65 cm 3 /g) was higher than that of the bread samples made from wheat bran sourdough (4.32 cm 3 /g) and nonfermented bran (3.74 -4.24 cm 3 /g), but not significantly different from the control (100% wheat) bread (4.85 cm 3 /g). The crumb colour of the rice bran and rice bran sourdough substituted bread was lighter than that of the other bread samples. Crust colour of all the bread samples was not significantly different (p > 0.05). At the end of 6 days storage period, bread samples from control and wheat bran sourdough were firmer than that from rice bran sourdough, however, crumb firmness values were highest in non-fermented bran substituted bread. Sensory analysis result revealed that rice bran sourdough bread was more acceptable than wheat bran sourdough bread, and non-fermented rice and wheat bran substituted bread.

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“…Then the bread was prepared and baked at 215°C for 25 min. pH and titratable acidity: pH and total titratable acidity (TTA) of sourdough breads were determined by using pH meter (Inolab WTW Series 720) (Lefebvre et al, 2002). Organic acids: Lactic acid and acetic acid contents of sourdough bread were determined using High Performance Liquid Chromatography (HPLC) according to the method as described by Vernockchi et al (2004).…”

Section: Methodsmentioning

confidence: 99%

Impact of Mixed Lactic Acid Bacterial (Lab) Culture on Flavoring Profile and Quality Attributes of Spring Wheat Sourdough Bread

Nisa¹,

Salim-ur-Rehman²,

Huma³

et al. 2016

PAKJAS

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Wheat is a main ingredient of the bread, so the suitability of mixed culture of Lb. casei, Lb. brevis and Candida humilis was determined for different spring wheat cultivars for the preparation of sourdough bread. Four spring wheat cultivars such as Lasani-2008, Millat-2011, Punjab-2011 and AARI-2011 were analyzed for chemical composition, physical and farinographic parameters. The cultivars were found significantly (P<0.05) different in physicochemical and farinographic parameters. Millat-2011 exhibited the highest scores for all these parameters. Breads prepared from these cultivars were analyzed for pH, titratable acidity, organic acids, and volatile compounds. The sourdough bread prepared was also subjected to analysis of essential amino acids and various sensory attributes. Sourdough bread produced from Millat-2011 had the highest sensory scores. Fermentation by LAB improved the flavoring compounds and amino acid profile of the sourdough bread as compared to yeast leavened bread. The value of lysine improved from 0.16g/100g to 0.39g/100g. Ethanol; 1-propanol, 2-methyl; 1-butanol; 2-methyl-1-butanol; 3-methyl ethyl acetate; acetaldehyde; acetic acid; 1-hexanol; benzaldehyde; hexanal; N-hexanal and propanal-2-methyl were found in sourdough bread.

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Simultaneous HPLC Determination of Sugars, Organic Acids and Ethanol in Sourdough Process

Cited by 75 publications

References 15 publications

Effects of fermentation and storage on the organic and fatty acid contents of tarhana, a Turkish fermented cereal food

Effects of fermentation and storage on the organic and fatty acid contents of tarhana, a Turkish fermented cereal food

Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread

Impact of Mixed Lactic Acid Bacterial (Lab) Culture on Flavoring Profile and Quality Attributes of Spring Wheat Sourdough Bread

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