Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread

Galle, Sandra; Schwab, Clarissa; Bello, Fabio Dal; Coffey, Aidan; Gänzle, Michael G.; Arendt, Elke K.

doi:10.1016/j.ijfoodmicro.2012.01.009

Cited by 161 publications

(102 citation statements)

References 35 publications

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“…Production of dextran by Weissella confusa significantly increased the viscosity of the sourdoughs, providing mild acidic wheat bread with a greater volume and softness of the loaf (Katina et al 2009). Oligosaccharides produced by W. cibaria and L. reuteri have been used in order to evaluate the influence of in situ EPS secretion in dough rheology and quality of gluten-free sorghum bread, resulting in an improved bread-making potentials (Galle et al 2012). This is a promising application of bacterial EPS, because one of the main problems of gluten-free bakery products regards to the rheological properties that are less satisfactory than conventional products.…”

Section: Exopolysaccharides Application In Food Industrymentioning

confidence: 99%

Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

Caggianiello

Kleerebezem

Spano

2016

Appl Microbiol Biotechnol

303

181

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A wide range of lactic acid bacteria (LAB) is able to produce capsular or extracellular polysaccharides, with various chemical compositions and properties. Polysaccharides produced by LAB alter the rheological properties of the matrix in which they are dispersed, leading to typically viscous and "ropy" products. Polysaccharides are involved in several mechanisms such as prebiosis and probiosis, tolerance to stress associated to food process, and technological properties of food. In this paper, we summarize the beneficial properties of exopolysaccharides (EPS) produced by LAB with particular attention to prebiotic properties and to the effect of exopolysaccharides on the LAB-host interaction mechanisms, such as bacterial tolerance to gastrointestinal tract conditions, ability of ESP-producing probiotics to adhere to intestinal epithelium, their immune-modulatory activity, and their role in biofilm formation. The pro-technological aspect of exopolysaccharides is discussed, focusing on advantageous applications of EPS in the food industry, i.e., yogurt and gluten-free bakery products, since it was found that these microbial biopolymers positively affect the texture of foods. Finally, the involvement of EPS in tolerance to stress conditions that are commonly encountered in fermented beverages such as wine is discussed.

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Section: Exopolysaccharides Application In Food Industrymentioning

confidence: 99%

Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

Caggianiello

Kleerebezem

Spano

2016

Appl Microbiol Biotechnol

303

181

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“…During the fermentation of sucrose or raffinose, exopolysaccharides and oligosaccharides are formed and lead to an increase in the water-binding capacity. This optimizes the starch gelatinization, slows staling and improves shelf life of gluten-free bread [122][123][124]. The homopolysaccharides are important in sourdough.…”

Section: The Use Of Sourdoughmentioning

confidence: 99%

Possibilities to increase the quality in gluten-free bread production: an overview

Houben

Höchstötter

Becker

2012

Eur Food Res Technol

221

162

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The market for gluten-free products is increasing. Owing to better diagnostic methods, more and more people are identified to have coeliac diseases. Production of bakery products that do not harm these people is a big challenge for bakers and cereal scientists in the twenty-first century. The use of different cereals and flours makes it necessary to find possibilities to take over the task of gluten by other flour ingredients, by the addition of different components, by different flour and dough treatment or by changing the method of baking. The purpose of this review is to give an overview about the various possibilities to increase the baking quality of gluten-free bakery products, increasing their water-binding capacity, uniform the crumb structure and increase the final bread volume. All the listed methods and ingredients are already in single use helpful to increase the quality in gluten-free bread production.

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“…EPS can also be divided into two groups in terms of their structure: homopolysaccharides which are composed of only one type of sugar monomer and heteropolysaccharides, composed of two or more types of sugar monomer (Dertli et al, 2013). In general sourdough associated LAB produce homopolymeric type EPS comprising only glucose or fructose and forming different glucan and fructan structures (Galle et al, 2012). The production of glucan type EPS depends on the glucansucrase activity of LAB species which effects the hydrolysis of sucrose as the substrate and catalysis of transglycosylation reactions after the breakdown of sucrose resulting in the formation of polymeric glucans (Meng et al, 2016b;van Hijum, Kralj, Ozimek, Dijkhuizen, & van Geel-Schutten 2006).…”

Section: Introductionmentioning

confidence: 99%

Structural analysis of the α-d-glucan produced by the sourdough isolate Lactobacillus brevis E25

et al. 2018

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Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread

Cited by 161 publications

References 35 publications

Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

Possibilities to increase the quality in gluten-free bread production: an overview

Structural analysis of the α-d-glucan produced by the sourdough isolate Lactobacillus brevis E25

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