Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds

Kim, Yangsoo; Huang, Weining; Zhu, Hu; Rayas‐Duarte, Patricia

doi:10.1016/j.foodchem.2008.10.008

Cited by 123 publications

(96 citation statements)

References 22 publications

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“…Alcohols, aldehydes and, only for the breads obtained with the dual L. citreum strain inoculums, acids constituted the major classes of VOCs. Among the compounds found at the highest concentrations, phenylethyl alcohol, generally detected in breads from spontaneous sourdough processing (Kim et al, 2009), was detected in all breads. Among the other major compounds ethanol, hexanal, 3-methyl-1-butanol, nonanal, ethyl octanoate, acetic acid, furfuraldehyde, ethyl decanoate, furfuryl alcohol, 6-methyl5-hepten-2-ol, benzaldehyde, 2-nonenal and 5-methylfurfural were detected at consistent percentages in the majority of breads.…”

Section: Discussionmentioning

confidence: 96%

Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production

et al. 2016

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Section: Discussionmentioning

confidence: 96%

Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production

et al. 2016

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“…Siegmund et al (1997) reported the generation of an artifact, 5,6-dihydro-2,4,6-trimethyl-4H-1,3,5-dithiazine, while using SDE extraction. Ethanol and acetic acid are important aromatic compounds in steamed breads (Kim et al, 2009;Wu et al, 2012), but these are highly volatile and therefore could not be detected by SDE. SPME and P&T are rather mild methods for the isolation of volatiles without the risk of artifact formation.…”

Section: Comparison Of Three Techniquesmentioning

confidence: 99%

“…It is a most widely consumed fermented wheat flour product in China and accounts for around 40% of the total wheat consumption (He et al, 2003;Kim et al, 2009). It is formulated with wheat flour, water, and a leavening agent, which may be either yeast or traditional sourdough.…”

Section: Introductionmentioning

confidence: 99%

“…The potential of individual strains of yeast (Saccharomyces cerevisiae and Candida guilliermondii) and LAB (such as Lactobacillus plantarum) to produce aromatic compounds during sourdough fermentation has been explored (Stolz et al, 1993). Similarly, volatile profiles of French sourdoughs (Frasse et al, 1993), spontaneously fermented sourdoughs (Kim et al, 2009;Kam et al, 2011), as well as of bread leavened by mixed cultures of yeasts and LAB (Lactobacillus delbrueckii ssp. Bulgaricus, or Lactobacillus helveticus and Kluyveromyces marxianus) have been studied (Plessas et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

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A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough

Zhang

Sadiq

et al. 2016

J. Zhejiang Univ. Sci. B

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Aroma of Chinese steamed bread (CSB) is one of the important parameters that determines the overall quality attributes and consumer acceptance. However, the aroma profile of CSB still remains poorly understood, mainly because of relying on only a single method for aroma extraction in previous studies. Therefore, the objective of this study was to determine the volatile aroma compounds of five different samples of CSB using three different aroma extraction methods, namely solid-phase microextraction (SPME), simultaneous distillation-extraction (SDE), and purge and trap (P&T). All samples showed a unique aroma profile, which could be attributed to their unique microbial consortia. (E)-2-Nonenal and (E,E)-2,4-decadienal were the most prevalent aromatic compounds revealed by SDE, which have not been reported previously, while ethanol and acetic acid proved to be the most dominant compounds by both SPME and P&T. Our approach of combining three different aroma extraction methods provided better insights into the aroma profile of CSB, which had remained largely unknown in previous studies.

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“…The positive effects are linked to metabolites produced by lactic acid bacteria (LAB) during sourdough fermentation, including organic acids, exopolysaccharides (EPS) and enzymes. There is consensus regarding the positive effects of sourdough addition for bread production, including improvement in bread volume, crumb structure, flavor and shelf-life [7,8].…”

Section: Introductionmentioning

confidence: 99%

Impact of Sorghum and Nabag (<i>Ziziphusspina-Christi</i>) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread

Karrar¹

2016

AJHR

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Sourdoughs were produced from sorghum and nabag flour using Lactobacillus plantarum and L. brevis and added to a basic bread formulation (10% and 20% addition levels). Dough fermentation, quality and shelf life of wheat bread were examined. Acidification characteristics (pH and total titratable acidity), total bacteria count, fermentation end-products (malic acid, lactic acid, acetic acid, citric acid, succinic acid, fumaric acid and ethanol) and soluble carbohydrates (arabinose, galactose and glucose) contents were measured during both sorghum sourdough and nabag sourdough. Some differences between L. plantarum and L. brevis in acidification properties, fermentation end-products and soluble carbohydrates availability were observed both in sorghum sourdough and nabag sourdough. Addition of sorghum and nabag sourdough starters progressively decrease pH and increased TTA values compared to the control dough and bread. Addition of sorghum and nabag sourdough significantly decreased dough water absorption and increased maximum gas fermentation height, total gas volume, gas retention volume, thereby sorghum and nabag sourdough has positive effect to improve of the fermentation properties of dough. The results showed that dough prepared with 10% and 20% sorghum and nabag sourdough starters had a positive impact on bread quality properties, whereas nabag sourdough starters showed higher volume and moisture content and better textural properties during storage than samples of sorghum sourdough and control.

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Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds

Cited by 123 publications

References 22 publications

Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production

Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production

A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough

Impact of Sorghum and Nabag (<i>Ziziphusspina-Christi</i>) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread

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Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds

Cited by 123 publications

References 22 publications

Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production

Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production

A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough

Impact of Sorghum and Nabag (&lt;i&gt;Ziziphusspina-Christi&lt;/i&gt;) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread

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Impact of Sorghum and Nabag (<i>Ziziphusspina-Christi</i>) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread