Comparison of the effect of exopolysaccharide‐producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality

Abstract

The use of exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) is promising in sourdough fermentation. However, the knowledge of the effects of various species of LAB on steamed bread making remains limited. In this study, the effects of two LAB with high EPS-producing capacity, namely Weissella cibaria L32 and Lactobacillus brevis L17 on dough fermentation and steamed bread quality were estimated. The addition of these two LAB strains significantly increased the titratable acidity and protease activity during the dough fermentation, especially L. brevis L17. Although the in situ EPS synthesised by LAB could improve the steamed bread quality, excessive acidification of L. brevis L17 would still increase the protease activity and thus destroy its gluten network structure. As a result, the steamed bread fermented with L. brevis L17 had the lowest specific volume and hardest texture in comparison with the steamed bread fermented with W. cibaria L32 and with added EPS produced by W. cibaria L32 and L. brevis L17. These results indicated that different EPS-producing LAB exhibited distinctive dough fermentation characteristics, and the in situ EPS-producing W. cibaria L32 could improve steamed bread quality, which confirmed its potential application in steamed bread making.

Effects of acidification by traditional Jiaozi starter and neutralization with alkali (Na2CO3) on whole wheat dough properties

“…In addition to CO 2 production by the yeast, the specific volume of steamed bread is highly dependent on the gas retention capacity of the dough 13 . Appropriate acidification caused by LAB is beneficial for the formation of a more elastic gluten structure, 23 which can subsequently improve the gas retention capacity of the dough and the product volume. However, excessive acidification leads to the hydrolysis of gluten proteins and negatively affects the specific volume of steamed bread 23 .…”

“…Appropriate acidification caused by LAB is beneficial for the formation of a more elastic gluten structure, 23 which can subsequently improve the gas retention capacity of the dough and the product volume. However, excessive acidification leads to the hydrolysis of gluten proteins and negatively affects the specific volume of steamed bread 23 . The significant increase in free ‐SH content after 12 h of fermentation ( P < 0.05) (Table 1) reflected the depolymerization of gluten proteins 13 .…”

“…However, excessive acidification leads to the hydrolysis of gluten proteins and negatively affects the specific volume of steamed bread. 23 The significant increase in free -SH content after 12 h of fermentation (P < 0.05) (Table 1) reflected the depolymerization of gluten proteins. 13 Thus, 12 h of dough fermentation resulted in poor product quality (Fig.…”

The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential

“…Weissella cibaria P9 was used to produce gluten-free bread also including sucrose-containing flour instead of sugar as a precursor (Montemurro et al, 2021(Montemurro et al, , 2023. Moreover, the in situ production of EPS by weissellas for improving the steamed bread quality, usually associated with increase of the specific volume, enhance of the texture, and decrease of the staling rate, was recently confirmed (Xu et al, 2020;Sha et al, 2023).…”

Future foods based on cereals and pulses: innovative technologies and products

“…The biological fermentation processing of cereals and beans is also a research direction worthy of attention (Adepehin et al., 2022). For example, the extracellular polysaccharide‐producing lactic acid bacteria were used in sourdough steamed bread (Sha et al., 2022). In addition to physical processing methods such as baking and extrusion (Tekgül Barut et al., 2022), biological fermentation is also used for processing chickpeas (Mariscal et al., 2022).…”