Evaluation of sourdoughs for the production of bread using spontaneous fermentation technique

Aplevicz, Krischina Singer; Mazo, Jaciara Zarpellon; Neto, Newton Kramer dos Santos; Nalevaiko, Fernanda Siqueira; ́Anna, Ernani Sebastião Sant

doi:10.4025/actascitechnol.v36i4.19703

Cited by 11 publications

(3 citation statements)

References 3 publications

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“…The TA and pH of PS reached their peak on the third day, while WS reached their peak on the sixth day, but there is no significance different. The pH value for mature sourdough is 3.5-4.3 (Aplevicz et al, 2014). TA of PS and WS increased due to the substrate in sourdough which can be used by LAB.…”

Section: Titratable Acidity and Phmentioning

confidence: 99%

Microbiota Properties and Texture of Rice Flour Bread with Pineapple Starter

Danila,

Yanti,

Suroto

2023

J. appl. agricultural sci. technol.

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Changing the ingredients also can change the properties of the bread. In this study, bread was made using rice flour and sourdough. Sourdough with Lactic Acid Bacteria (LAB) and yeast can also be added with pineapple starter to help microbiota growth. The study aimed to determine the amount of microbiota produced from sourdough with pineapple addition and its effect on the texture of rice flour bread. Pineapples with water and sugar were fermented to make pineapple starter. Pineapple starter is then used in sourdough making and fermented around 3-6 days. The mature sourdough was used in bread making. The addition of pineapple, in the form of a starter, made the pineapple sourdough (PS) have lower pH and higher titratable acidity (TA), total Lactic Acid Bacteria (LAB), and total yeast than sourdough without the addition of pineapple starter or wheat sourdough (WS). The pH and TA of PS at the peak were 3.25 and 2.67 mL of NaOH. The total LAB of PS at the peak was 9.27 Log CFU/g, and the total yeast was 9.30 Log CFU/g. PS reached its peak on the third day, while wheat sourdough (WS) reached it on the sixth day. The pineapple sourdough bread (PSB) had the lowest specific volume, and the highest texture properties compared to control bread (CB) and wheat sourdough bread (WSB), but there is no significance different. The addition of pineapple starter can fasten the fermentation time of sourdough and made the bread less brittle than CB.

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Section: Titratable Acidity and Phmentioning

confidence: 99%

Microbiota Properties and Texture of Rice Flour Bread with Pineapple Starter

Danila,

Yanti,

Suroto

2023

J. appl. agricultural sci. technol.

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“…Fruits are often used in sourdough preparations. It concerns, for instance, apples, apricots, berries, grapes, oranges, pears, and pomegranates (Randazzo et al 2005;Aplevicz et al 2014aAplevicz et al , 2014bGordún et al 2015;Vilanova et al 2015;Minervini et al 2016;Ripari, Cecchi, et al 2016;Ripari, Gänzle, et al 2016;Yu et al 2018). There is a possibility that these fruits determine the microorganisms thriving in the sourdoughs, either accidentally (cross-contamination) or consciously (addition).…”

Section: Fruitsmentioning

confidence: 99%

Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients

Vuyst

Comasio

Kerrebroeck

2021

Critical Reviews in Food Science and Nutrition

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Sourdough production is an ancient method to ferment flour from cereals for the manufacturing of baked goods. This review deals with the state-of-the-art of current fermentation strategies for sourdough production and the microbial ecology of mature sourdoughs, with a particular focus on the use of non-flour ingredients. Flour fermentation processes for sourdough production are typically carried out by heterogeneous communities of lactic acid bacteria and yeasts. Acetic acid bacteria may also occur, although their presence and role in sourdough production can be criticized. Based on the inoculum used, sourdough productions can be distinguished in fermentation processes using backslopping procedures, originating from a spontaneously fermented flour-water mixture (Type 1), starter culture-initiated fermentation processes (Type 2), and starter culture-initiated fermentation processes that are followed by backslopping (Type 3). in traditional recipes for the initiation and/or propagation of Type 1 sourdough productions, non-flour ingredients are often added to the flour-water mixture. These ingredients may be the source of an additional microbial inoculum and/or serve as (co-)substrates for fermentation. An example of the former is the addition of yoghurt; an example of the latter is the use of fruit juices. The survival of microorganisms transferred from the ingredients to the fermenting flour-water mixture depends on the competitiveness toward particular strains of the microbial species present under the harsh conditions of the sourdough ecosystem. Their survival and growth is also determined by the presence of the appropriate substrates, whether or not carried over by the ingredients added.

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“…Dough properties, bread texture, taste and sensory properties are provided by microbiological activity. As a result, the staling of the bread could be delayed and microbial spoilage could be prevented (Aplevicz et al, 2014; Clément et al, 2018; Yu et al, 2018). The microbiota of sourdough has also important roles in the production of specific metabolites such as organic acids, antimicrobial agents, exopolysaccharides (EPS) and various specific enzymes that might have a positive effect on the texture and staling delay of bread (Alkay et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

The effect of flours of different immature cereal grains on sourdough and sourdough bread: Microbiological, rheological, textural and sugar profiles

Alkay

Yılmaz

Can

et al. 2022

Food Processing Preservation

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In this study, the utilization of LAB (Lactiplantibacillus plantarum, Levilactobacillus brevis, Furfurilactobacillus rossiae, Weissella cibaria) cultures with selected flours of different immature cereal grains (wheat, barley, oat and rye) on sourdough and sourdough bread was investigated. In total, 16 different sourdough breads were produced and microbiological, pH, TTA and rheological properties of sourdoughs at 0, 8 and 24 h were determined. At the beginning of the fermentation, while sourdoughs showed elasticity, they showed viscoelastic properties after 24 h of fermentation. The sugar profile of cereal grains at the stage of milk formation and the sugar groups presented in EPSs isolated from sourdoughs were revealed by HPLC analysis. The sugar groups in sourdoughs were glucose, xylose and arabinose, while the sugars in the immature cereal grains were glucose, fructose and mannose. The highest EPS production level (1882.69 ± 8.16) was observed in immature barley flour and Lpb. plantarum containing sourdough and all sourdoughs were found to contain glucan type EPSs. It was observed that the amount of EPS produced by the related species differed significantly under different grain conditions. Besides, it was observed that the sourdough breads produced were harder than the control bread. Novelty Impact Statement Wheat, barley, oat and rye immature grains and four distinct LAB strains were used during sourdough fermentation. Immature grain type and LAB strain used were determinants for in situ exopolysaccharide (EPS) production. Viscoelastic properties of sourdough and textural properties of sourdough bread were affected by grains and LAB strain utilized.

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Evaluation of sourdoughs for the production of bread using spontaneous fermentation technique

Cited by 11 publications

References 3 publications

Microbiota Properties and Texture of Rice Flour Bread with Pineapple Starter

Microbiota Properties and Texture of Rice Flour Bread with Pineapple Starter

Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients

The effect of flours of different immature cereal grains on sourdough and sourdough bread: Microbiological, rheological, textural and sugar profiles

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