Selenized chickpea sourdoughs for the enrichment of breads

Effects of Selenium Enrichment on Dough Fermentation Characteristics of Baker’s Yeast

“…Similarly, Se has been reported to confer better dough rheology, bread features, and nutritional properties on yeast-fermented chickpea breads. In particular, the gluten expansibility in dough fermentation was significantly better than that in the control group [ 11 ].…”

“…As can be seen from Figure 3 B–E and Table 3 , the cell density and area fraction in the cross-section in bread fermented with Se-enriched yeast were significantly increased ( p < 0.05), indicating that there were more pores in the cross-section of the Se-enriched bread compared with the common bread. According to the report, more pores in the bread’s cross-section indicate better sensory quality and textural characteristics [ 11 ]. In addition, it is reported that the addition of exogenous amylase can ultimately improve the sensory quality and give better stomatal morphology distribution in bread, which is attributed to a significant increase in CO 2 production during the initial stage of dough fermentation [ 48 ].…”

“…Sensory assessment was performed by 40 trained panel members. Bread samples were stored at room temperature for 4 h. Each team member simultaneously received a test sample (three copies of each sample), glass of water, and ballot, and performed sensory evaluation on the appearance, color, flavor, taste, and overall acceptability using a 9-point hedonic scale [ 11 , 24 ]. All sensory tests were performed in a sensory assessment laboratory.…”

“…It is speculated that it can considerably increase organic Se content with less adverse impact on flavor and other sensory qualities to make these fermented foods using Se-enriched yeast as fermentation microbes. Such Se-enriched foods may be more easily accepted by the public [ 11 ]. Among the various cereal products, bread is still considered as the main part of the diet in most countries of the world [ 12 ].…”

Food Innovation as a Means of Developing Healthier and More Sustainable Foods

“…Two approaches that have received major attention are the substitution of food components and the development of new production technologies. In this regard, new starches and other hydrocolloids have expanded the use and substitution of many ingredients [4], and traditional cereal flours have been replaced by other flours such as pulse flours [5] or nut flours [6,7]. New production methods include, for example, the use of critical CO 2 to conduct the extraction of different components [8] and the use of ultrasound assisted extraction or microwave assisted extraction [9,10].…”