Influence of temperature and of starter culture on biochemical characteristics and the aromatic compounds evolution on type II sourdough and wheat bread

Siepmann, Francieli Begnini; Almeida, Beatriz Sousa de; Waszczynskyj, Nina; Spier, Michele Rigon

doi:10.1016/j.lwt.2019.03.065

Cited by 41 publications

(56 citation statements)

References 24 publications

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“…Increases in hardness and chewiness in sourdough bread were also reported by Alba et al [23]. Similar to our study, Siepmann, Sousa de Almeida, Waszczynskyj, and Spier [20] reported that bread hardness increased with the addition of sourdough and an increase in fermentation temperature. Yildirim and Arici [8] reported that increasing the temperature from 25 • C to 35 • C significantly increased the hardness value.…”

Section: Bread Textural Propertiessupporting

confidence: 91%

“…The target pH value was reached within 96 h in type-1 fermentation and within 24 h in type-2 fermentation. In addition, the acidification rate was higher at 30 • C in both fermentation types than at 25 • C. Faster acidification as the temperature increased from 28 • C to 35 • C was also reported in [20]. Similar to the present findings, Bolarinwa et al [21] reported that fermentation time and temperature were significantly affected by pH change and the acidification rate, which increased as the fermentation temperature increased.…”

Section: Dough Properties and Characterizationsupporting

confidence: 89%

“…When evaluating the eGI values of the type-1 sourdough bread samples, it was clear that the values were not only related to RS but also changed according to the content of the RDS and SDS fractions. Besides the effects of different fractions of starch on eGI, the main role in the reduction of the glycemic index may be due to the presence of organic acids [ 20 ]. Physiological mechanisms change the acute effects of acids while lactic acid lowers the starch digestion rate, and acetic and propionic acids lower the small intestine pH, which may reduce the activity of starch digestion enzymes such as α-amylase and α-glucosides [ 31 ].…”

Section: Resultsmentioning

confidence: 99%

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Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

Demirkesen-Bicak

Arıcı

Yaman

et al. 2021

Foods

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This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads. Wheat and whole wheat flour bread samples were produced under different fermentation conditions (25 °C and 30 °C) and fermentation methods (type-1 and type-2). In type-1 fermentation, sourdough was obtained via spontaneous fermentation. Indigenous strains (Lactobacillus brevis ELB99, Lactiplantibacillus plantarum ELB75, and Saccharomyces cerevisiae TGM55) were used for type-2 fermentation. Fermentation type and temperature significantly affected eGI, the hydrolysis index (HI), the starch fraction, and the textural properties of the samples (p < 0.05). The resistant starch (RS) content increased after fermentation, while rapidly digestible starch (RDS), HI, and eGI decreased. RS values were significantly higher in type-2 than in type-1 at the same temperature for both flour types (p < 0.05). At 25 °C, RS values were higher in both fermentation types. In the white flour samples, eGI values were in the range of 60.8–78.94 and 62.10–78.94 for type-1 and type-2, respectively. The effect of fermentation type on eGI was insignificant (p < 0.05). In the whole flour samples, fermentation type and temperature significantly affected eGI (p < 0.05). The greatest eGI decreases were in whole wheat sourdough bread at 30 °C using type-2 (29.74%). The 30 °C and type-2 samples showed lower hardness and higher specific volume. This study suggests that fermentation type and temperature could affect the eGI and the textural and sensory properties of sourdough bread, and these factors should be considered during bread production. The findings also support the consumption of wheat and whole wheat breads produced by type-2 fermentation due to higher RS and slowly digestible starch (SDS) and lower RDS and eGI values.

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Section: Bread Textural Propertiessupporting

confidence: 91%

Section: Dough Properties and Characterizationsupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

Demirkesen-Bicak

Arıcı

Yaman

et al. 2021

Foods

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“…Lower pH values led to an accumulation of volatile compounds that enhanced the flavour (Van Kerrebroeck et al, 2016). Other studies stated that a low pH value can influence the hardness of the bread, so the optimization of the fermentation parameters must be assured in order to obtain a high-quality product (Siepmann et al, 2019). The parameters for the starter cultures' production when taking under consideration the medium-dependent factors (room temperature, refrigeration, freezing, stability at light and atmospheric oxidation, no heat-associated denaturation) that must be ensured are the viability and the stability during preservation.…”

Section: Biotechnological Conditions For Sourdough Production and Usementioning

confidence: 99%

Current approaches in sourdough production with valuable characteristics for technological and functional applications

Păcularu-Burada

Georgescu

Bahrim

2020

Ann.UDJG.FoodTechnology

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The spontaneous fermented cereal-based products are natural ingredients used since ancient times as aroma and texture enhancers or as biopreservatives. Many studies that focus on the sourdough microbiota and its related properties were carried out until now due to the fact that the fermented products with lactic acid bacteria strains have high functionality and support the consumer's decisions in regard to the healthy foods consumption and lifestyle improvement. As such, finding new lactic acid bacteria strains with functional and technological features that could be part of new starter cultures and understanding the biochemical pathways involved in the fermentation process are still the current research objectives for the scientists in this field. This review highlights the newest trends in the sourdough technology by stating the diversity of raw materials and starter beneficial microorganisms in order to obtain functional fermented products, gluten-free sourdoughs, or fermented products rich in postbiotic compounds (i.e. organic acids, bioactive peptides, short-chain fatty acids (SCFA), exopolysaccharides (EPS), enzymes), compounds biosynthesized by the microorganisms that are part of the consortium involved in the fermentation process. Additionally, multiple strategies for the reduction of the antinutritional factors and an increment of the minerals' bioaccessibility are pointed out, as well as the comparisons between the nutritional compounds of some underutilized pseudocereals and grains for the formulation of new sourdoughs that are recommended for the consumers with special nutritional requirements.

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“…Sourdough é uma massa fermentada por bactérias ácido-láticas e/ou leveduras que são empregadas como agente de fermentação na produção de produtos de panificação (SIEPMANN et al, 2019). Pode ser classificada em 4 tipos.…”

Section: Introductionunclassified

Aplicação tecnológica de fermentação natural adicionada de kombucha em pães como modelo experimental

Dias

Vicenzi

Werlang

et al. 2020

BJD

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Com a crescente demanda por produtos naturais com benefícios a saúde, destaca-se a necessidade de inovações e desenvolvimento em produtos de panificação. O pão produzido por um tipo de fermentação, chamada sourdough, oferece benefícios, já que essa fermentação é conhecida por ter um impacto mais expressivo no aumento da disponibilidade dos compostos fitoquímicos. A fermentação natural sourdough é bastante viável para produção de pães com maior qualidade nutritiva. Além disso o sourdough ajuda na digestão e na biodisponibilidade de alguns nutrientes. Neste estudo, analisou-se os pães produzidos através de três misturas de sourdough (controle, sourdough + 2% de kombuchá e sourdough + 8% de kombuchá), além da fermentação padrão. Para produção do sourdough realizou-se determinações analíticas de volume específico, cor, atividade de água, perfil de textura e teste de reofermentômetro. Avaliou-se parâmetros de textura (firmeza e elasticidade) e o volume específico das quatro formulações desenvolvidas. Verificando os resultados das análises realizadas, pode-se dizer que os pães das quatro misturas com formulações padronizadas com sourdough e kombuchá, obtiveram bons resultados. Palavras-chave: atividade de água, perfil de textura, reofermentômetro, sourdough.

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Influence of temperature and of starter culture on biochemical characteristics and the aromatic compounds evolution on type II sourdough and wheat bread

Cited by 41 publications

References 24 publications

Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

Current approaches in sourdough production with valuable characteristics for technological and functional applications

Aplicação tecnológica de fermentação natural adicionada de kombucha em pães como modelo experimental

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