Sourdoughs fermented by autochthonous <i>Lactobacillus</i> strains improve the quality of gluten‐free bread

Gharekhani, Mehdi; Nami, Yousef; Aalami, Mehran; Hejazi, Mohammad Amin

doi:10.1002/fsn3.2609

Cited by 6 publications

(2 citation statements)

References 35 publications

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“…Journal of Food Processing and Preservation and yellow-blue criteria for each sample, respectively [18]. The effect of WPC, SPI, and XG alone and in combinations on the crust color of the cake is shown in Table 2.…”

Section: Color Parametersmentioning

confidence: 99%

The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake

Ghaemi,

Arabshahi-Delouee,

Aalami

et al. 2024

Journal of Food Processing and Preservation

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The market of gluten-free food products has been growing exponentially in recent years. Consequently, it is necessary to conduct research on the effects of various compounds to enhance the quality of these products. The present study is aimed at investigating the effects of adding whey protein concentrate (WPC) and soy protein isolate (SPI) at three levels (0%, 5%, and 10%) and xanthan gum (XG) (0%, 0.15%, and 0.3%) on the textural and rheological characteristics of gluten-free batter and cake based on rice flour. The results showed that increasing the levels of XG, WPC, and SPI improved the apparent viscosity of the batter samples. The effect of WPC on the apparent viscosity was more pronounced than that of SPI, as the highest value (21.9 Pa·s) was related to the sample containing 10% WPC and 0.3% XG. The loss tangent values of the batter samples, measured at a frequency of 1 Hz, ranged from 0.531 to 0.8 for different levels of WPC/XG and from 0.466 to 0.699 for SPI/XG, indicating a gel-like behavior of the batter samples. The sample containing 10% SPI and 0.3% XG displayed the strongest gel with higher storage modulus (982.112 Pa) and loss modulus (458.039 Pa) compared to other samples. Increasing the levels of XG, WPC, and SPI resulted in higher specific volume, porosity, firmness, and springiness of the samples compared to the control sample (P<0.05). The addition of WPC, SPI, and XG improved the overall acceptability of the cake samples, with the samples containing WPC/XG combination being the most preferred. Ultimately, the cake sample containing 10% WPC along with 0.3% XG introduced as optimal sample. This formulation not only can enhance the characteristics of gluten-free cake but also meets parts of the nutritional needs of consumers, particularly those with celiac disease.

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Section: Color Parametersmentioning

confidence: 99%

The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake

Ghaemi,

Arabshahi-Delouee,

Aalami

et al. 2024

Journal of Food Processing and Preservation

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“…lactis (strain 1.2472), and Streptococcus thermophilus (strain 1.2718) were stored at −80 • C in 25% glycerol. Prior to use, cultures were aseptically thawed and activated for 24 h in sterile MRS broth at 37 • C till the viable count reached about 108 cfu/mL, and then these were used in the following analyses [21,22].…”

Section: Preparation Of Fermented Rice Flour and Rice Starch 221 Micr...mentioning

confidence: 99%

Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread

Dou,

Ren,

Zheng

et al. 2023

Foods

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In this study, Lactococcus lactis lactis subspecies 1.2472, Streptococcus thermophilus 1.2718, and thermostable Lactobacillus rhamnosus HCUL 1.1901–1912 were used to ferment rice flour for preparing rice bread. The characteristics of fermented rice bread were studied to elucidate the mechanism by which fermentation improves the anti-staling ability of rice bread. The amylose content of rice flour increased after fermentation. The peak viscosity, attenuation value, final viscosity, recovery value, and gelatinization temperature decreased. Amylopectin was partially hydrolyzed, and the amylose content decreased. The crystallinity of starch decreased, and the minimum crystallinity of Lactococcus lactis subsp. lactis fermented rice starch (LRS) was 11.64%. The thermal characteristics of fermented rice starch, including To, Tp, Tc, and ΔH, were lower than RS (rice starch), and the △H of LRS was the lowest. Meanwhile, LRS exhibited the best anti-staling ability, and with a staling degree of 43.22%. The T22 of the LRF rice flour dough was lower, and its moisture fluidity was the weakest, indicating that moisture was more closely combined with other components. The texture characteristics of fermented rice bread were improved; among these, LRF was the best: the hardness change value was 1.421 times, the elasticity decrease was 2.35%, and the chewability change was 47.07%. There, it provides a theoretical basis for improving the shelf life of bread.

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Postbiotics in the Bakery Products: Applications and Nutritional Values

Asqardokht-Aliabadi,

Sarabi-Aghdam,

Homayouni-Rad

et al. 2024

Probiotics & Antimicro. Prot.

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Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread

Abstract: This is an open access article under the terms of the Creat ive Commo ns Attri bution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 6 publications

References 35 publications

The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake

The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake

Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread

Postbiotics in the Bakery Products: Applications and Nutritional Values

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