Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality

Abstract

Leavened bread can be made with different wheat varieties and leavening agents. Several studies have now demonstrated that each of these factors can play a role in bread quality. However, their relative impact in artisanal bread making remains to be elucidated. Here, we assessed the impact of two wheat varieties as well as the impact of sourdoughs and yeasts on multiple components of bread organoleptic and nutritional quality. Using a participatory research approach including scientists and bakers, we compared breads leavened with three different sourdoughs and three different commercial yeasts as well as a mix of sourdough and yeast. Breads were made from two wheat varieties commonly used in organic farming: the variety “Renan” and the landrace “Barbu”. Except for bread minerals contents that mostly depended on wheat variety, bread quality was mostly driven by the fermenting agent. Sourdough breads had lower sugar and organic acids contents. These differences were mostly attributable to lower amounts of maltose and malate. They also had a higher proportion of soluble proteins than yeast breads, with specific aroma profiles. Finally, their aroma profiles were specific and more diverse compared to yeast breads. Interestingly, we also found significant nutritional and organoleptic quality differences between sourdough breads. These results highlight the value of sourdough bread and the role of sourdough microbial diversity in bread nutritional and organoleptic quality.

Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products

“…When our study is examined in terms of furan derivatives, sourdough addition resulted in an increase in comparison to the control group breads. Mietton et al [ 48 ] also stated that sourdough addition led to higher furan derivatives and displayed a more diverse aroma profile.…”

Comparative Quality Assessment of Five Bread Wheat and Five Barley Cultivars Grown in Romania

“…Several scientific studies have demonstrated the importance of using improved cultivars of wheat in obtaining bakery products with superior digestibility and special aroma [ 51 , 52 , 53 ].…”

Hydrolase Activities of Sourdough Microorganisms

“…Starch undergoes hydrolysis by amylases, resulting in the production of fermentable sugars. Additionally, wheat flour contains slight amounts of readily fermentable sugars such as glucose, sucrose, maltose, fructose, maltotriose, and raffinose [79]. The Peptidase can break down both soluble and insoluble proteins in wheat [11,77,78].…”

“…Starch undergoes hydrolysis by amylases, resulting in the production of fermentable sugars. Additionally, wheat flour contains slight amounts of readily fermentable sugars such as glucose, sucrose, maltose, fructose, maltotriose, and raffinose [79]. The hydrolysis of maltose by S. cerevisiae is responsible for the speed of fermentation, and this capability may be attributed to its adaptation during its long history in bread-making [80].…”