Comparison of the impact of dextran and reuteran on the quality of wheat sourdough bread

Galle, Sandra; Schwab, Clarissa; Bello, Fabio Dal; Coffey, Aidan; Gänzle, Michael G.; Arendt, Elke K.

doi:10.1016/j.jcs.2012.07.001

Cited by 51 publications

(19 citation statements)

References 29 publications

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“…However, higher TTA 4.60 mL was found in Millat-2011 than control (3.47 mL). Results are comparable to the findings of Sandra et al (2012) who reported that pH and TTA of various sourdough and yeast bread ranged between 4.5-5.7 and 2.0-5.4 mL, respectively. Sourdough fermentation process breaks down the carbohydrates to form the lactic acid resulting in acidity and lowering of pH of bread (Ostman, 2003).…”

Section: Proximate Analysissupporting

confidence: 88%

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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Section: Proximate Analysissupporting

confidence: 88%

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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“…Lactic acid bacteria can produce several products of this family under the form of exopolysaccharides [9]. Dextrane is one such bacterial compound which effect has been studied on starch retrogradation [10,11].…”

Section: Stalingmentioning

confidence: 99%

Microorganisms, the Ultimate Tool for Clean Label Foods?

Perpetuini

Chuenchomrat

Pereyron³

et al. 2021

Inventions

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Clean label is an important trend in the food industry. It aims at washing foods of chemicals perceived as unhealthy by consumers. Microorganisms are present in many foods (usually fermented), they exhibit a diversity of metabolism and some can bring probiotic properties. They are usually well considered by consumers and, with progresses in the knowledge of their physiology and behavior, they can become very precise tools to produce or degrade specific compounds. They are thus an interesting means to obtain clean label foods. In this review, we propose to discuss some current research to use microorganisms to produce clean label foods with examples improving sensorial, textural, health and nutritional properties.

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“…LAB, apart from organic acids, can produce a number of metabolites such as exopolysaccharides (EPS) (i.e., levan, levansucrase, fructan, dextran, reuteran), anti-microbial substances (i.e., bacteriocins) and a variety of species-specific enzymes (i.e., α-amylase, pectinase, phytase, etc.,) that have been shown to impart beneficial effects on functional, nutritive, texture values, and staling of bread. Numerous studies focused on EPS produced by LAB and showed double functionality, i.e., prebiotic ability on sourdough microflora associated to the technological enhancement of end product, such as including water absorption of the dough, dough machinability, better rheology properties, increased loaf volume and retarded bread staling [8,[65][66][67].…”

Section: Sourdough Impact On the Flour Mixture: When Microbial Diversmentioning

confidence: 99%

From Microbial Ecology to Innovative Applications in Food Quality Improvements: the Case of Sourdough as a Model Matrix

Arena

Russo

Spano

et al. 2020

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Since millennia, humankind has exploited microbial diversity associated to give food matrices in order to obtain fermented foods and beverages, resulting in products with improved quality and extended shelf life. This topic has received deserved and continuous interest in the scientific community, for the reason of its significance as a driver of innovation in the food and beverage sector. In this review paper, using sourdough as a model matrix, we provide some insights into the field, testifying the relevance as a transdisciplinary subject. Firstly, we encompassed the prokaryotic and eukaryotic microbial diversity associated with the sourdough ecosystems. The importance of this micro-biodiversity in the light of flour-related chemical diversity was examined. Finally, we highlighted the increasing interest in microbial-based applications oriented toward biocontrol solution in the field of sourdough-based products (i.e., bread).

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Comparison of the impact of dextran and reuteran on the quality of wheat sourdough bread

Cited by 51 publications

References 29 publications

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

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

Microorganisms, the Ultimate Tool for Clean Label Foods?

From Microbial Ecology to Innovative Applications in Food Quality Improvements: the Case of Sourdough as a Model Matrix

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