Sourdough and cereal fermentation in a nutritional perspective

Poutanen, Kaisa; Flander, Laura; Katina, Kati

doi:10.1016/j.fm.2009.07.011

Cited by 454 publications

(283 citation statements)

References 68 publications

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“…Freshly baked products have a distinct taste and flavor, crunchy crust, elastic crumb [7]. During storage, products lose their flavor, crust -its friability, and crumb -its elasticity [8].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

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Investigation of the effect of multicomponent acidulants on the preservation of freshness and aroma of rye-wheat bread

Sylchuk

Bilyk

Ковбаса

et al. 2017

EEJET

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with the use of existing acidulants leads to a rapid staling of the finished products [6].A relevant direction to solve the task of preservation of freshness of rye-wheat bread, which is made by the accelerated technology, is the development of new multicomponent acidulants (MCA). It is expedient to produce such acidulants using organic acids, enzymatic preparations, and nutritional supplements. Literature review and problem statementBread staleness is a result of complex physical, chemical, colloidal, and biochemical processes. Freshly baked products have a distinct taste and flavor, crunchy crust, elastic crumb [7]. During storage, products lose their flavor, crust -its friability, and crumb -its elasticity [8].It is known that bread staleness is associated with the aging of pasteurized starch and denatured proteins, as well IntroductionThe modern concept of development of mini enterprises and restaurant facilities requires an improvement of methods for producing daily-use products [1] from technologists. Except for a general simplification and cheapening of the technology, a producer seeks to obtain products that meet the principles of rational nutrition and products that have specialized or dietary properties. One of such products is the rye-wheat bread [2]. According to the latest marketing research, it was found that about 30 % of consumers prefer rye-wheat bread types. This fact confirms the expediency of improvement of technology of the given product [3].Traditional technologies of rye-wheat bread are long-lasting and involve the use of dense or liquid rye ferments [4]. The improvement of production of such bread for small businesses and restaurants involves a reduction in the technological process through the use of multicomponent acidulants [5]. Shortening of bread technology TECHNOLOGY AND EQUIPMENT OF FOOD PRODUCTION INVESTIGATION OF THE EFFECT OF MULTICOMPONENT ACIDULANTS ON THE PRESERVATION OF FRESHNESS AND AROMA OF RYE-WHEAT BREAD T . S y l c h u kPhD, Associate Professor Department of hotel-restaurant business** E-mail: tsnuft@gmail.com O . B i l y kPhD, Associate Professor* E-mail: bilyklena@gmail.com V . K o v b a s aDoctor of Technical Sciences, Professor* Е-mail: kovbasavm19091@ukr.net V . Z u i k oAssistant Department of restaurant and aurvedens technology** E-mail: virazuiko@gmail.com *Department of Bakery and Confectionary Goods Technology** **National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601Для виробництва житньо-пшенич-ного хліба на міні підприємствах та в закладах ресторанного господарства запропоновано прискорену технологію його виготовлення шляхом використан-ня підкислювачів. Розроблено полікомпо-нентні підкислювачі «Оптимальний 1» та «Оптимальний 2». Їх оптимальне дозування, 2 % до маси борошна, спри-яє скороченню технологічного процесу у 2,5…3 рази та забезпечує збереження сві-жості готових виробів Ключові слова: підкислювач, жит-ньо-пшеничний хліб, черствіння, ретро-градація крохмалю, харчові добавки, органічні кислоти Для производства ржано-пшени...

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Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…It is known that a reduction in the length of technological process of bread production influences the course of basic biochemical and microbiological processes in dough, which leads to an intensification of the loss of freshness and flavor of finished products during storage [7].…”

Section: Introductionmentioning

confidence: 99%

Investigation of the effect of multicomponent acidulants on the preservation of freshness and aroma of rye-wheat bread

Sylchuk

Bilyk

Ковбаса

et al. 2017

EEJET

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“…Guerzoni et al (2007) showed how the decreased acidity in these breads lead to increased concentrations of particular aroma compounds such as medium-chain fatty acids and isovaleric acid, a key odorant in various fermented foods. The same principle that was used in the past to prepare rye breads (low in gluten) is being used successfully nowadays to produce gluten-free products that are commercially available for celiac disease patients (Di Cagno et al, 2008;Moroni et al, 2009;Poutanen et al, 2009).…”

Section: Microbiology Of Sourdough Startersmentioning

confidence: 99%

Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents

Hassan

Zhou

Bullerman

2015

Food sci. technol. int.

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Sourdough starter cultures are rich sources of endogenous lactic acid bacteria. The extended shelf lives of sourdough breads are attributed to a large array of organic acids and low-molecular-weight metabolites produced during the fermentation process. Different species belonging to the lactic acid bacteria group of microorganisms, mainly Lactobacillus and Leuconostoc, are increasingly gaining the attention as possible means for inhibiting mold growth in animal feed and human food chains. In addition, certain lactic acid bacteria strains isolated from sourdough starters were also shown to reduce mycotoxins concentrations in contaminated products either by binding or degradation. This short review will summarize the findings in this context that pertain to lactic acid bacteria isolated specifically from sourdough starters and acquaint the reader with the most recent advancements in this bio-preservation trend.

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“…It is health promoting and is associated with a decrease risk for certain diseases. It has an important role in improving the quality attributes of bread (Poutanen et al, 2009). The sourdough is a natural process in which flour and water is mixed and fermented with the help of microbes (bacteria and yeast) that are obtained either from starter culture or previous sourdough.…”

Section: Introductionmentioning

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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Sourdough and cereal fermentation in a nutritional perspective

Cited by 454 publications

References 68 publications

Investigation of the effect of multicomponent acidulants on the preservation of freshness and aroma of rye-wheat bread

Investigation of the effect of multicomponent acidulants on the preservation of freshness and aroma of rye-wheat bread

Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents

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

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