Development of a Fermented Dairy Product as an Ingredient to be Added to Low-Fat Bakery Goods : Instrumental and Sensory Analyses of Textural and Aromatic Characteristics

Gemelas, Laetitia; Degraeve, Pascal; Hallier, Arnaud; Demarigny, Yann

doi:10.22207/jpam.12.3.04

Cited by 5 publications

(5 citation statements)

References 20 publications

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“…The shear-stress of the doughs was measured at different shear rates (50, 100 and 200 s -1 ). The apparent viscosity measurement was recorded for 3 min (Gemelas et al, 2018).…”

Section: Dynamic Viscositymentioning

confidence: 99%

“…These results indicated good development and Levilactobacillus brevis (LBr) starters produced the lowest setback viscosity (Wu et al, 2012). Gemelas et al (2018) investigated the development of a fermented dairy product as an ingredient to be added to low-fat bakery products. The authors found that LAB could produce hydrocolloid exopolysaccharides (EPS), which had the ability to increase dough viscosity.…”

Section: Image Analysis Of Wholegrain Wheat Croissants With Sourdoughmentioning

confidence: 99%

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Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants

Chochkov,

Savov,

Gotcheva

et al. 2023

Ital. J. Food Sci.

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The present study aimed to obtain good quality croissants from wholegrain wheat flour using baking sourdoughs prepared from single starter cultures of Pediococcus acidilactici 02P108 (PA), Pediococcus pentosaceus SM2D17 (PP) and Enteroccocus durans 09B374 (ED) as an attempt to overcome the usual negative effects of the wholegrain flour on the characteristics of this specific bakery product group. Results showed that the addition of sourdough in the wholegrain wheat dough had similar performance as that of conventional baker’s yeast regarding the rheological characteristics of dough. The dynamic viscosity of all sourdough-leavened samples remained higher than that of the control sample at all tested shear rates. A positive effect of sourdoughs used on the development of baking dough was observed in terms of specific volume improvement, higher degree of softening, and reduced baking loss. However, these positive effects were found as strain-specific. The use of Enteroccocus durans 09B374-made sourdough showed the most distinguished sensory characteristics and the best results regarding croissant staling during storage. The study demonstrated that sourdoughs used in wholemeal wheat croissant dough had positive effect on the quality characteristics and shelf-life of products. However, strain selection proved as of key importance for the successful production of wholemeal wheat croissants.

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“…The shear-stress of the doughs was measured at different shear rates (50, 100 and 200 s -1 ). The apparent viscosity measurement was recorded for 3 min (Gemelas et al, 2018).…”

Section: Dynamic Viscositymentioning

confidence: 99%

Section: Image Analysis Of Wholegrain Wheat Croissants With Sourdoughmentioning

confidence: 99%

Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants

Chochkov,

Savov,

Gotcheva

et al. 2023

Ital. J. Food Sci.

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“…mesenteroides strain P35 was isolated from microbiota of raw milk goat cheese (Ardèche, France) by ISARA (Lyon, France). EPS production was performed by cultivating this strain under conditions determined by Gemelas et al (2018) to favour the production of these extracellular metabolites. Briefly, a pre-fermentation step consisted in culturing aerobically for 16 h at 25°C with vigorously shaking Ln.…”

Section: Microorganism and Growth Conditionsmentioning

confidence: 99%

“…mesenteroides strain selected for its capacity to produce high amounts of EPS, Ln. mesenteroides P35 (Gemelas et al, 2018) were purified, partially characterized, and subsequently used to investigate their interaction with LTB toxin. While there is an increasing interest for health-promoting properties of lactic acid bacteria EPS (as recently reviewed by Jurášková et al (2022)) and while probiotic lactic acid bacteria have been proposed to be promising biological detoxification tools of food chemical contamination by different ways including the production of metabolites acting by adsorption of toxins (Srednicka et al, 2021), to our knowledge, this is the first investigation of LTB toxin-EPS interactions.…”

Section: Introductionmentioning

confidence: 99%

Interaction of Escherichia coli heat-labile enterotoxin B-pentamer with exopolysaccharides from Leuconostoc mesenteroides P35: Insights from surface plasmon resonance and molecular docking studies

Azari-Anpar¹,

Degraeve²,

Oulahal³

et al. 2022

Food Bioscience

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“…In case of raw fermented sausage production ( salami ), nitrite curing salt may for instance favor microbial EPS formation by lactic acid bacteria, which are traditionally used in salami production to control microbial safety and sensory properties (Cocolin et al., 2011; Leroy et al., 2006). While a lot of research has been done with regard to EPS formation in dairy or bakery products (Abedfar et al., 2019; Bachtarzi et al., 2019; Gemelas et al., 2018; Yilmaz et al., 2015), very few studies focused on the usage of EPS‐forming starter cultures in meat products although they have been associated with health benefits besides their technofunctional properties. The meat industry is, however, constantly seeking for new starter cultures possessing different fermentation kinetics or other metabolic activities of interest.…”

Section: Introductionmentioning

confidence: 99%

Influence of fermentation temperature on in situ heteropolysaccharide formation (Lactobacillus plantarum TMW 1.1478) and texture properties of raw sausages

Velasco

Loeffler

Torres

et al. 2021

Food Science & Nutrition

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This study puts a focus on the influence of microbial in situ heteropolysaccharide (HePS) formation on the quality of raw fermented sausages (salami). Since exopolysaccharide‐production is often triggered by sub‐optimal growth conditions, the influence of different fermentation temperatures was also investigated. For this reason, the sausage batter was inoculated with (Lactobacillus plantarum TMW 1.1478) or without (L. sakei TMW 1.2037; control) a HePS‐producing starter culture (inoculation concentration ~108 CFU/g), and the sausages fermented at either 10, 16, or 24°C (7 days), followed by a drying period at 14°C until the final weight loss of 31% was reached. Microbial growth, pH, and weight loss development were monitored and the products further characterized using texture profile analysis and a sensory test. HePS in the salami matrix were determined using confocal laser scanning microscopy and a semi‐quantitative data interpretation approach. Sausages containing L. plantarum were found to be significantly (p < .05) softer compared with control samples, which was also confirmed in the sensory analysis. The different fermentation temperatures had an influence on the drying speed. Here, sausages produced with L. plantarum needed more time to reach the final weight loss of 31% as compared to control samples, which could be attributed to the presence of exopolysaccharides in the matrix (p < .05). Using HePS‐forming starter cultures in raw fermented sausage manufacturing can lead to products with a softer texture (undesired in Europe) depending on the strain and processing conditions used, highlighting the importance of a suitable starter culture selection in food processing.

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Development of a Fermented Dairy Product as an Ingredient to be Added to Low-Fat Bakery Goods : Instrumental and Sensory Analyses of Textural and Aromatic Characteristics

Cited by 5 publications

References 20 publications

Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants

Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants

Interaction of Escherichia coli heat-labile enterotoxin B-pentamer with exopolysaccharides from Leuconostoc mesenteroides P35: Insights from surface plasmon resonance and molecular docking studies

Influence of fermentation temperature on in situ heteropolysaccharide formation (Lactobacillus plantarum TMW 1.1478) and texture properties of raw sausages

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