How to deliver sourdough with appropriate characteristics for the bakery industry? The answer may be provided by microbiota

Lima, Thamylles Thuany Mayrink; Hosken, Bianca de Oliveira; De Dea Lindner, Juliano; Menezes, Leidiane Andreia Acordi; Pirozi, Mônica Ribeiro; Martin, José Guilherme Prado

doi:10.1016/j.fbio.2023.103072

Cited by 7 publications

(10 citation statements)

References 208 publications

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“…In general, an increase in all folate monoglutamates was observed with moringa leaf fortification. This finding coincides with the confirmation of M. yang et al [90], who reported that moringa leaf in bakery products increased the concentration of folic acid in cookies and bread. The total folate concentration was the highest in the AM bread (4443.58 µg folic acid equivalents/100 g FW), followed by the BRM (3804.42 µg folic acid equivalents/100 g FW), A (2952.50 µg folic acid equivalents/100 g FW), BR (2144.…”

Section: Folate Contentsupporting

confidence: 92%

“…In this sense, Hussin et al [20] also found the same coincidence, where, when moringa was added to noodles, the content of most amino acids decreased. Moringa leaf is an important source of phenolic compounds [90] that, according to previous findings, could form clusters (crosslinks) with these amino acids to protect them against thiol loss and thus protein oxidation, which has already been demonstrated with tea catechins [113] and phenols from rosemary and oregano [114,115]. This theory could justify the reduction in amino acid content in breads enriched with moringa leaf.…”

Section: Amino Acid Profilementioning

confidence: 66%

“…This was mainly due to the high content of these sugars in the quinoa and amaranth pseudocereals [81,88]. In contrast, more glucose was observed in the breads with less sourdough compared with the COM bread, as a preliminary study showed that bread with sourdough reduced glucose as a result of natural fermentation and baking [89]; so, it could be used to prevent the onset of type 1 diabetes [90].…”

Section: Sugarsmentioning

confidence: 99%

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Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera

Peñalver,

Ros,

Nieto

2023

Foods

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Celiac patients tend to have an unbalanced diet, because gluten-free products typically contain a high amount of fats and carbohydrates and a low amount of proteins, minerals, and dietary fiber. This research focused on the development of gluten-free functional breads using pseudocereals, psyllium, and gluten-free sourdough to replace commercial yeast, fortifying them with Moringa oleifera. Six different gluten-free breads were made with sourdough: three control breads differentiated by sourdough (quinoa, amaranth, and brown rice) and three breads enriched with moringa leaf differentiated by sourdough. The antioxidant capacity, phenolic compounds, nutritional composition, physicochemical parameters (color, pH, and acidity), folate content, amino acid profile, reducing sugars, mineral composition, mineral bioaccessibility, fatty acid profile, and sensory acceptability were evaluated. A commercial gluten-free (COM) bread was included in these analyses. Compared with COM bread, the reformulated breads were found to have better nutritional properties. Moringa leaf increased the nutritional properties of bread, and highlighted the QM (quinoa/moringa) bread as having increased protein, fiber, sucrose, glucose, maltose, phenylalanine, and cysteine. The AM (amaranth/moringa) bread was also shown to have a higher total folate content, antioxidant capacity, phenolic compounds, 9t,11t-C18:2 (CLA), and 9t-C18:1. Reformulated breads enriched with moringa could meet nutritional requirements and provide health benefits to people with celiac disease.

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Section: Folate Contentsupporting

confidence: 92%

Section: Amino Acid Profilementioning

confidence: 66%

Section: Sugarsmentioning

confidence: 99%

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Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera

Peñalver,

Ros,

Nieto

2023

Foods

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“…On the other hand, Sterr et al [31] obtained final populations of lactic acid bacteria between 9.45 and 9.75 log CFU/g in amaranth sourdoughs after 10 days with daily refreshments, while in amaranth sourdough a final LAB population of 8.10 log CFU/mL was obtained, so the results are lower than those of the other authors. This may be due to the fact that the growth of microorganisms depends on endogenous factors (pH and temperature) and exogenous factors (flour and water) [21].…”

Section: Microbiological Analysis For Molds Yeast and Lactic Acid Bac...mentioning

confidence: 99%

“…The composition of the microbiota This microbiota depends primarily on the type of flour, the fermentation conditions and the processing environment. The metabolic process developed during sourdough processing results in a diverse and stable microbiota in mature sourdough, in which the species best adapted to the environmental conditions predominate [20,21]. Temperature and pH are the exogenous factors that most influence the diversity of the sourdough microbiota, being decisive in the selection of the most abundant species.…”

Section: Introductionmentioning

confidence: 99%

Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough

Peñalver,

Díaz-Vásquez,

Maulén

et al. 2024

Sustainability

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The industry predominantly depends on synthetic or artificial additives, occasionally permitting the inclusion of natural molecules sourced from plants or replicated from their original counterparts. The production of bakery products increasingly uses sourdough to improve the quality of bread or to obtain “clean label” products (free of artificial additives). The additive production sector contributes to this concern through the synthesis of potentially harmful compounds, the utilization of hazardous chemicals and solvents, the management of resulting by-products, and reliance on non-renewable resources for manufacturing. One percent of the world’s population suffers from celiac disease. Celiac disease is treated by excluding gluten from the diet. Most gluten-free bakery products have low nutritional and sensory quality. Therefore, sourdough is being used to replace chemical yeast to improve the sensory and nutritional quality and increase the shelf life of gluten-free bakery products. Three gluten-free sourdoughs were prepared with different flours: brown rice, quinoa and amaranth, in order to compare them with traditional sourdough (wheat) and optimize the most suitable temperature for the conservation of sourdoughs. Physicochemical analysis (pH, titratable acidity and color), antioxidant activity (FRAP, ORAC and ABTS), total phenolic compound content (Folin–Ciocalteu), total aflatoxin content, lactic and acetic acid content and microbiological analysis (mold and yeast content and bacterial and fungal composition (microbiota composition)) were carried out during the elaboration process and at different storage temperatures. A higher microbiological quantity of molds and yeasts (7.97 log CFU/mL), non-Saccharomyces yeasts (7.78 log CFU/mL) and lactic acid bacteria (8.10 log CFU/mL) and fungal composition were observed in the amaranth sourdough. The wheat sourdough obtained a higher total content of phenolic compounds (33.03 mg GAE g−1) and antioxidant capacity in ABTS and FRAP, but the quinoa sourdough had the highest ORAC content. In addition, it was observed that the adequate temperature for the conservation of the doughs is 25 °C, due to the predominance of Lactobacillus spp. and Pediococcus spp. bacteria in the sourdough. Therefore, pseudocereal sourdoughs (quinoa and amaranth) could be an alternative to incorporate into the preparation of gluten-free bread, since their microbial composition, physicochemical composition, antioxidant activity and total phenolic compounds would contribute to gluten-free bread and thus produce health benefits for people with celiac disease.

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Effects of acidification by traditional Jiaozi starter and neutralization with alkali (Na₂CO₃) on whole wheat dough properties

Li,

Cao,

Zhou

2024

J Sci Food Agric

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BackgroundWhole wheat steamed bread has been recommended for its potential nutritional benefits to human health. Given the positive role of both organic acid and alkali in improving dough development and product quality, the effects of neutralization by addition of alkali (Na2CO3) after dough acidification with traditional Jiaozi starter on the properties of whole wheat dough were investigated in this study.ResultsThe population of yeast and lactic acid bacteria (LAB) and the acidification level of the dough increased significantly after fermentation with Jiaozi. Incorporation of alkali greatly improved the leavening capacity of the remixed dough and the quality of steamed bread. Jiaozi fermentation and alkali addition changed the water distribution patterns (T2) and affected the secondary structures of gluten protein, starch crystallinity and pasting properties. The storage modulus (G') of the dough increased significantly with the alkali addition, which could be attributed to the promoted cross‐linking of the gluten structure and the altered hydration state of the macromolecules.ConclusionThe results indicated that a combination of Jiaozi fermentation and alkali addition could improve the technological properties of whole wheat dough and the quality of steamed bread. This study will help us to further explore the potential application of moderate acidification and alkali addition in the production of leavened whole wheat products.This article is protected by copyright. All rights reserved.

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How to deliver sourdough with appropriate characteristics for the bakery industry? The answer may be provided by microbiota

Cited by 7 publications

References 208 publications

Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera

Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera

Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough

Effects of acidification by traditional Jiaozi starter and neutralization with alkali (Na₂CO₃) on whole wheat dough properties

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How to deliver sourdough with appropriate characteristics for the bakery industry? The answer may be provided by microbiota

Cited by 7 publications

References 208 publications

Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera

Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera

Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough

Effects of acidification by traditional Jiaozi starter and neutralization with alkali (Na2CO3) on whole wheat dough properties

Contact Info

Product

Resources

About

Effects of acidification by traditional Jiaozi starter and neutralization with alkali (Na₂CO₃) on whole wheat dough properties