Effects of sourdough and enzymes on staling of high-fibre wheat bread

Katina, Kati; Salmenkallio-Marttila, Marjatta; Partanen, Riitta; Forssell, Pirkko; Autio, Karin

doi:10.1016/j.lwt.2005.03.013

Cited by 209 publications

(154 citation statements)

References 24 publications

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“…Em pães do tipo fôrma fortificados com ferro, Nabeshima et al (2005) relatam volume específico variando de 3,03 a 3,54 cm 3 .g -1 . Katina et al (2006) apresentaram valor de 4,1 cm 3 .g -1 para o volume específico de pães de fôrma com alto teor de fibras e com adição de misturas de enzimas. Bonet et al (2006) relataram volumes específicos variando de 3,41 a 4,42 cm 3 .g -1 em pães adicionados de glicose oxidase.…”

Section: Análise Sensorialunclassified

Implicações nutricionais e sensoriais da polpa e casca de baru (Dipterix Alata vog.) na elaboração de pães

Rocha¹,

Santiago²

2009

Ciênc. Tecnol. Aliment.

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Section: Análise Sensorialunclassified

Implicações nutricionais e sensoriais da polpa e casca de baru (Dipterix Alata vog.) na elaboração de pães

Rocha¹,

Santiago²

2009

Ciênc. Tecnol. Aliment.

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“…Fermentation with well-characterized starter culturesbaker's yeast and/or lactic acid bacteria-is a potential means to improve the palatability and processability of fibers and wholemeal flours (Katina et al 2006b). Both acidification and activity of enzymes present in grains, especially xylandegrading enzymes, were shown to contribute to the solublization of arabinoxylan during the baking process (Hansen et al 2002).…”

Section: Introductionmentioning

confidence: 99%

“…Both acidification and activity of enzymes present in grains, especially xylandegrading enzymes, were shown to contribute to the solublization of arabinoxylan during the baking process (Hansen et al 2002). Solubilization of pentosans of flour, and especially transformation of water unextractable arabinoxylan to water extractable arabinoxylan, has been reported to improve bread volume and texture in wheat baking (Courtin and Delcour 2002) and in high-fiber wheat baking (Katina et al 2006b). In wheat sourdough baking, the influence of commercial pentosanases on the molecular weight of arabinoxylans was shown to be dependent on the starter type (Devesa and Martlnez-Anaya 2001).…”

Section: Introductionmentioning

confidence: 99%

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

et al. 2015

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The aim of this work was to study the effects of a novel sourdough system prepared by wheat flour supplemented by combination of pulverized date seed, Lactobacillus plantarum, and/or Lactobacillus brevis as well as Saccharomyces cerevisiae on the sourdough characteristics, quality, sensory, texture, shelf life and image properties of Barbari flat bread. The highest sourdough acidity and bread specific volume was obtained with co-culture of Lb. plantarum + Lb. brevis + S. cerevisiae. The results suggest that fermentation is a potential bioprocessing technology for improving sensory aspects of bread supplemented with pulverized date seed, as a dietary fiber resource. Texture analysis of bread samples during 7 days of storage indicated that the presence of pulverized date seed in sourdough was able to diminish bread staling. The interaction of baker's yeast and lactic acid bacteria (LAB) has led to increase the particle average size of bread crumb and decrease the area fraction than the LAB samples. It was observed that all treatments of sourdough Barbari breads had higher cell wall thickness than the control Barbari bread. Avrami non-linear regression equation was chosen as useful mathematical model to properly study bread hardening kinetics. In addition, principal component analysis (PCA) allowed discriminating among sourdough and bread specialties. Partial least squares regression (PLSR) models were applied to determine the relationships between sensory and instrumental data.Keywords Barbari bread . Date seed . Sourdough . Staling . Multivariate analysis Practical applicationDate seeds considered a waste product of many date processing plants producing pitted dates, date syrup and date confectionery. The presence of large quantities of fiber and substantial amount of tannins, resistant starch, anabolic agents as well as selenium in date seeds are being recently approved by several investigators, suggest that may have health benefit and it is possible to be evaluated as an excellent source of functional foods components. Fermentation with well-characterized starter cultures-baker's yeast and/or lactic acid bacteria-is a potential means to improve the palatability and processability of fibers and wholemeal flours. Furthermore, fiber fermentation could assist in microflora management and improve the microbiological safety of fiber. The results suggest that fermentation is a potential bioprocessing technology for improving sensory aspects of bread supplemented with pulverized date seed, as a dietary fiber resource.Research Highlights • A novel sourdough system for dough and Barbari flat bread production was developed.• The date seed was used as a dietary fiber source in flat bread.• Principal components analysis (PCA) was used to investigate the sourdough and bread specialties.• Partial least squares regression (PLSR) models were applied to determine the relationships between sensory and instrumental data.

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“…Em estudo realizado por KATINA et al (2005), pães com farelo de trigo adicionados de um combinado de enzimas (α-amilase, xilanase e lipase) também obtiveram bons resultados de volume, alcançando igual volume ao pão sem farelo de trigo (pão branco), enquanto o pão com farelo de trigo não adicionado de enzimas apresentou volume específico inferior.…”

Section: Resultsunclassified

“…A fim de reduzir tais efeitos, é comum o uso de enzimas que tenham efeito sobre a reologia da massa (KATINA et al, 2005). É importante ressaltar que o envelhecimento do pão está intimamente relacionado ao endurecimento (ou falta de maciez) resultante da sinerese, a qual pode ser monitorada através do grau de retrogradação da amilopectina (PURHAGEN et al, 2012).…”

Section: Introductionunclassified

Fibra de casca de laranja como substituto de gordura em pão de forma

2015

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Os subprodutos da indústria de frutas possuem alta qualidade nutricional, de forma que sua transformação em ingredientes para aplicação em produtos alimentícios é de grande importância. No presente estudo, foram avaliados os efeitos da substituição total da gordura em pães de forma através da utilização de fibra de casca de laranja (0 a 5%), um subproduto industrial. A adição da fibra de laranja foi combinada ao uso de α-amilase (10 a 50ppm), através de um planejamento experimental fatorial completo 22. Para fins de comparação, foi elaborada uma formulação controle, sem fibras, sem enzimas e com 2% de gordura. A qualidade dos pães foi avaliada através de análises de vida útil (por índice de retrogradação, DSC), volume, cor, atividade de água e análise sensorial. A fibra de laranja, associada ao uso de enzimas, contrapôs os possíveis efeitos negativos causados pela ausência da gordura, para as concentrações de fibra e enzima estudadas, permitindo a obtenção de pães isentos de gordura e com fibras. A presença de 2,5% de fibra de laranja combinada ao uso de 30ppm de α-amilase gerou um pão com volume 23% maior ao alcançado pela amostra controle e com índice de aceitação em torno de 80%

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Effects of sourdough and enzymes on staling of high-fibre wheat bread

Cited by 209 publications

References 24 publications

Implicações nutricionais e sensoriais da polpa e casca de baru (Dipterix Alata vog.) na elaboração de pães

Implicações nutricionais e sensoriais da polpa e casca de baru (Dipterix Alata vog.) na elaboração de pães

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

Fibra de casca de laranja como substituto de gordura em pão de forma

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