Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

Alfonzo, Antonio; Urso, Valeria; Corona, Onofrio; Francesca, Nicola; Amato, Gaetano; Settanni, Luca; Miceli, Giuseppe Di

doi:10.1016/j.ijfoodmicro.2016.06.027

Cited by 52 publications

(58 citation statements)

References 54 publications

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“…(). The average firmness value (17.18 N) of the control breads was comparable to those registered for breads produced at the same final shape and weight (Alfonzo et al ., ; Corona et al ., ).…”

Section: Resultsmentioning

confidence: 99%

“…The two central slices of the breads were analysed as reported by Alfonzo et al . (). Each scansion was performed with 350 dpi resolution (Epson Perfection 4180 Photo, Seiko Epson Corp., Japan) and the resulting images were saved in TIFF format.…”

Section: Methodsmentioning

confidence: 97%

“…Cell suspensions were plated and incubated as reported by Alfonzo et al . (, ) for the detection of total mesophilic count (TMC), lactic acid bacteria (LAB) and yeasts plate counts were performed in triplicate.…”

Section: Methodsmentioning

confidence: 99%

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Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder form

Gaglio

Guarcello

Venturella

et al. 2018

Int J of Food Sci Tech

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Pleurotus eryngii (DC.) Qu el. powder was used in bread production. Three dough trials (0, 5 and 10% of mushroom) were obtained with commercial baker's yeast. P. eryngii powder was first tested against several yeast species; 10% P. eryngii trial was characterised by the highest pH and total titratable acidity. P. eryngii did not influence negatively the fermentation process, since all trials reached yeast levels of 10 8 CFU g À1 . Mushroom powder decreased bread height and softness, increased crust redness and crumb void fraction and cell density and, although the breads were scored diverse, the overall assessment was comparable. The final breads provided higher concentrations of thiamin, riboflavin and pantothenic acid than control breads and, mostly importantly, supplied biotin, cobalamin and cholecalciferol generally absent in wheat bread. P. eryngii can be cultivated on food residues. Thus, its inclusion in functional bread production represents an optimal strategy for the valorisation of food processing by-products. Keywords B group vitamins, biological fermentation, edible and medicinal mushroom powder, food by-products, functional bread, yeasts. Functional breads produced with Pleurotus eryngii R. Gaglio et al. Functional breads produced with Pleurotus eryngii R. Gaglio et al.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 97%

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Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder form

Gaglio

Guarcello

Venturella

et al. 2018

Int J of Food Sci Tech

Self Cite

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“…However, it is well known that the use of different cereal material and the fortification have different effects on colorimetric parameters of bread. Alfonzo et al [41] reported that the use of semolina from different genotypes of durum wheat cultivated in Sicily influenced color parameters in the final breads, even though the strongest effects on bread color are exerted by vegetative parts of plants [22,39] or fruit powders [42,43]. Statistically significant differences were also registered among void fraction, cell density, and mean cell area.…”

Section: Discussionmentioning

confidence: 99%

“…Statistically significant differences were also registered among void fraction, cell density, and mean cell area. These parameters are generally evaluated in breads obtained with different raw materials [41].…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads

et al. 2019

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The present work was carried out to evaluate the microbiological, physicochemical, and sensory characteristics of fortified pistachio breads. Pistachio powder (5% w/w) was added to flour or semolina and fermented by a commercial baker's yeast (Saccharomyces cerevisiae). Pistachio powder did not influence the biological leavening of the doughs. The kinetics of pH and total titratable acidity (TTA) during dough fermentation showed that the leavening process occurred similarly for all trials. The concentration of yeasts increased during fermentation and reached levels of 10 8 CFU/g after 2 h. Pistachio powder decreased the height and softness of the final breads and increased cell density of the central slices. The amount of lysine after baking increased in pistachio breads and this effect was stronger for semolina rather than flour trials. Sensory evaluation indicated that fortified breads processed from semolina were those more appreciated by the judges. This work clearly indicated that the addition of pistachio powder in bread production represents a promising strategy to increase the availability of lysine in cereal-based fermented products.

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Wholegrain triticale sourdough: Effects of triticale:Wheat flour ratio and hydration level on bread quality

Messina,

Cano,

Silvio

et al. 2024

Food Science & Nutrition

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Triticale (×Triticosecale) is a hybrid between wheat (Triticum spp.) and rye (Secale cereale), producing higher grain yields than wheat in challenging environments. Triticale grain is also highly nutritious. Thus, the potential of triticale grain for an expanded range of food applications should be explored. Sourdough bread has unique functional and nutritional properties, but understanding the effects of partial substitution of triticale for wheat flour and varying levels of dough moisture content on sourdough quality requires further research. The aim of this study was to evaluate the wholegrain flour of contrasting triticale cultivars in comparison to that of a common wheat cultivar in commercial sourdough breadmaking. Two triticale cultivars (Goanna and Hawkeye, selected from a panel of Australian genotypes) and one wheat cultivar (Scout) were grown in a field trial in northern NSW, Australia. Differences in quantitative texture and color parameters of the dough and sourdough bread resulting from (1) substitution of commercial wholemeal wheat flour with different proportions of wholegrain triticale or wholegrain wheat (Scout) flour (0%, 60%, 70%, 80%, and 90%) and (2) varying the amount of water included in the dough preparation (70%, 80%, 90%, and 100 g water/100 g flour) were determined. Replacement of wholemeal wheat flour with 60% wholegrain Goanna flour (protein content 12.76%; c.f. 11.50% for Hawkeye, 12.40% for Scout), and addition of 100 g water/100 g flour in the dough preparation gave the highest quality sourdough bread based on specific volume, texture, and color parameters and had similar properties to the control made from wheat alone.

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Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

Cited by 52 publications

References 54 publications

Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder form

Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder form

Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads

Wholegrain triticale sourdough: Effects of triticale:Wheat flour ratio and hydration level on bread quality

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