Effect of Select Parameters of the Sourdough Rye Fermentation on the Activity of Some Mixed Starter Cultures

Banu, Iuliana; Vasilean, Ina; Aprodu, Iuliana

doi:10.1080/08905436.2011.617251

Cited by 31 publications

(22 citation statements)

References 33 publications

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“…Low DY values amplify the buffering capacity of the flour, thereby lowering the rate of acidification even in the presence of higher levels of organic acids (15). The synthesis of acetic acid is negatively affected under liquid conditions (21,48), even though it was found in a large number of obligately heterofermentative lactic acid bacteria, which probably synthesized more ethanol than acetic acid. Despite these differences, the molar ratio between lactic and acetic acids, and the resulting FQ, were similar between firm and liquid sourdoughs at the end of propagation.…”

Section: Discussionmentioning

confidence: 99%

“…How are the diversity and stability of the microbiota influenced during the switch from firm to liquid sourdough and, consequently, does the liquid-sourdough fermentation produce the same biochemical and sensory features as firm conditions? Furthermore, a very few studies (21,22) have considered the effect of DY on the diversity of the sourdough microbiota, and none used the approach of this study and provided in-depth microbial and biochemical characterization.…”

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confidence: 99%

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Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

Cagno

Pontonio

Buchin

et al. 2014

Appl Environ Microbiol

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c Four traditional type I sourdoughs were comparatively propagated (28 days) under firm (dough yield, 160) and liquid (dough yield, 280) conditions to mimic the alternative technology options frequently used for making baked goods. After 28 days of propagation, liquid sourdoughs had the lowest pH and total titratable acidity (TTA), the lowest concentrations of lactic and acetic acids and free amino acids, and the most stable density of presumptive lactic acid bacteria. The cell density of yeasts was the highest in liquid sourdoughs. Liquid sourdoughs showed simplified microbial diversity and harbored a low number of strains, which were persistent. Lactobacillus plantarum dominated firm sourdoughs over time. Leuconostoc lactis and Lactobacillus brevis dominated only some firm sourdoughs, and Lactobacillus sanfranciscensis persisted for some time only in some firm sourdoughs. Leuconostoc citreum persisted in all firm and liquid sourdoughs, and it was the only species detected in liquid sourdoughs at all times; it was flanked by Leuconostoc mesenteroides in some sourdoughs. Saccharomyces cerevisiae, Candida humilis, Saccharomyces servazzii, Saccharomyces bayanus-Kazachstania sp., and Torulaspora delbrueckii were variously identified in firm and liquid sourdoughs. A total of 197 volatile components were identified through purge and trap-/solid-phase microextraction-gas chromatography-mass spectrometry (PT-/SPME-GC-MS). Aldehydes, several alcohols, and some esters were at the highest levels in liquid sourdoughs. Firm sourdoughs mainly contained ethyl acetate, acetic acid, some sulfur compounds, and terpenes. The use of liquid fermentation would change the main microbial and biochemical features of traditional baked goods, which have been manufactured under firm conditions for a long time.

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Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

Cagno

Pontonio

Buchin

et al. 2014

Appl Environ Microbiol

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“…Sourdoughs were prepared according to the procedure described by Banu et al . (), by mixing in a large beaker the wheat flour blend with oat bran (0, 10, 20 and 30%) with tap water and inoculum DI‐PROX MTTX to get the dough yield (mass of dough / mass of four × 100) of 200. After covering with aluminum foil, the beakers were placed in an incubator at 30C for 20 h. Total titratable acidity (TTA) and pH (Hanna pH‐meter) were measured, according to ASRO () (SR 90:1997), after fermentation.…”

Section: Methodsmentioning

confidence: 99%

Bioprocessing for Improving the Rheological Properties of Dough and Quality of the Wheat Bread Supplemented with Oat Bran

Banu

Măcelaru

Aprodu

2016

Journal of Food Processing and Preservation

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The aim of this study was to investigate the potential of the enzyme assisted bioprocessing with xylanase and sourdough fermentation on the rheological properties of dough, antioxidant properties and bread quality supplemented with oat bran. Mixing and starch pasting properties of the dough were studied with Mixolab device. The addition of 10, 20 and 30% oat bran to the wheat flour induced significantly increase (P < 0.05) of dough development time and dough weakening. Increasing the substitution level of wheat flour by oat bran resulted in decreased starch gelatinization temperature. Torque value related to starch gelling decreased from 2.470 to 2.224 N m, while cooking stability increased from 0.129 to 0.387 N m. Both enzymatic bioprocessing and sourdough addition allowed improving the bread specific volume and crumb hardness, especially because of the modification of the ratio between soluble and insoluble fibers. Moreover, enzymatic bioprocessing and sourdough fermentation increased the total phenolic contents of the bread. Practical Applications Using bioprocessing we can reduce the negative effect of bran addition on the dough rheology such as dough development time, dough stability and starch behavior during baking. Moreover, the bread quality in terms of specific volume and crumb hardness is also improving. The addition of different levels of oat bran in wheat flour can be used in order to improve the nutritional properties of bread, in order to enhance the health benefits of bread consumption.

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“…It affects the fermentation quotient, which refers to the relationship between the molar concentrations of lactic acid relative to acetic acid (Banu et al 2011;Vogelmann & Hertel 2011). Homofermentative and facultative heterofermentative lactic acid bacteria (LAB) cause rapid acidification at high temperatures over short periods of time, principally producing lactic acid.…”

Section: Food Technology and Economy Engineering And Physical Propermentioning

confidence: 99%

Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality

Casado¹,

Alvarez²,

González³

et al. 2017

Czech J. Food Sci.

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Casado A., Álvarez A., González L., Fernández D., Marcos J.L., Tornadijo M.E. (2017): Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality. Czech J. Food Sci., 35: 496-506.The chemical, microbiological, and texture characteristics and rheological properties of sourdoughs were studied in the course of fermentations at 25 and 35°C over a period of 72 hours. After 6 h of fermentation, pH decreased rapidly in the sourdough at 35°C. However, after 72 h the pH values were slightly lower in the sourdough at 25°C. To obtain sourdough with an optimum pH, 11 h were required at 25°C and 9 h at 35°C. Acidity increased more slowly in sourdough at 25°C. However, values were similar in both types of dough after 24 h, but higher in dough at 25°C after 72 hours. Counts of lactic acid bacteria were slightly higher in sourdough at 35°C after 6 h, but after 24 h the sourdough at 25°C showed higher counts. Sourdough evinced elastic behaviour, with a larger elastic modulus in dough at 25°C. Both the phase angle and the relationship between elastic and viscous modulus indicated that dough was an elastic solid that lost elasticity over time. The best mechanical characteristics were noted in dough fermented at 25°C during 24 hours. Bread made with sourdough was rated more highly.

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Effect of Select Parameters of the Sourdough Rye Fermentation on the Activity of Some Mixed Starter Cultures

Cited by 31 publications

References 33 publications

Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

Bioprocessing for Improving the Rheological Properties of Dough and Quality of the Wheat Bread Supplemented with Oat Bran

Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality

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