Improvement of maize bread quality through modification of dough rheological properties by lactic acid bacteria fermentation

Abstract

This work investigated how sourdough fermentation improves maize bread quality. Maize sourdoughs were made by fermenting maize flour with multiple strains starter culture and with Lactobacillus plantarum. Sourdough fermentation of maize dough brought about a 25-26% increase in loaf volume of maize bread. Confocal laser scanning microscopy revealed a cohesive dough structure in the sourdoughs. Larger cells were also observed in maize breads with maize sourdough. Differential scanning calorimetry showed that maize sourdough had a slightly lower endothermic peak temperature and higher endothermic peak enthalpy than straight maize dough. Rheological analysis showed that maize sourdoughs had a shorter relaxation time. Strain sweep analysis suggested that maize sourdoughs had the lowest elastic modulus, all indicating a softer and less elastic dough. Temperature sweep analysis showed an initial less elastic dough and a final high tan delta, suggesting that the maize dough could withstand gas expansion pressure during baking without crumbling. It appears that improvement in maize bread quality by sourdough fermentation is primarily due to starch granule modification which makes the dough more cohesive, soft and less elastic and improves its ability to trap and withstand the pressure of the expanding carbon dioxide during fermentation and baking.2

Effect of Salt and Ethanol Addition on Zein–Starch Dough and Bread Quality

“…Future research investigating the combined effects of NaCl, HPMC, and ethanol should be conducted to fully optimize zein‐starch breads. It would also be interesting to determine the compatibility of these ingredients with organic acids and lactic acid fermentation as described by Falade and others () and Sly and others ().…”

Study of Water Dynamics in the Soaking, Steaming, and Solid-State Fermentation of Glutinous Rice by LF-NMR: A Novel Monitoring Approach

“…The significant influences of microorganisms on the microstructure of starch systems have been widely studied. 37,38 On the basis of variations in RS, TA, and MC, we speculate that the activities of fungi and yeast during fermentation lead to the change of microstructure and the increased T′ 22 relaxation time. To interpret the microstructure changes of glutinous rice, a simplified model was established.…”

Moringa oleifera as a food fortificant: Recent trends and prospects

“…However, till date, most breads produced from other flours have not shown superior quality to that obtained from 100% wheat flour. A few studies have reported comparable viscoelastic property of modified zein to that of gluten (Falade et al, 2014;Lawton, 1992;Schober et al, 2008;Taylor et al, 2016). Zein (maize prolamin) was reported to display viscoelastic properties similar to that of gluten in aqueous dough systems, when heated above its glass transition temperature (Lawton, 1992;Schober et al, 2008).…”