Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough

Comparison of the impact of dextran and reuteran on the quality of wheat sourdough bread

“…Samples were measured using a cone-plate system (diameter ¼ 75 mm). Viscosity of the sample was measured as a function of the shear rate as described (Galle et al, 2010b).…”

“…The rheometer was fitted with a serrated parallel plate system (diameter ¼ 50 mm, gap ¼ 1.5 mm). Measurements were conducted as described in Galle et al (2010b). All the results are averages of three individual replicates.…”

“…LAB accumulate heteropolysaccharides only in concentrations of less than 1 g L À1 (De Vuyst et al, 2001). Heteropolysaccharide-producing LAB improves the rheology of fermented dairy products (De Vuyst et al, 2001), and were shown to influence the rheology of sorghum sourdoughs but not of wheat sourdoughs (Galle et al, 2010b). Homopolysaccharides, namely glucan and fructan, are produced in concentrations exceeding 20 g L À1 if sufficient sucrose is available.…”

Comparative analysis of production and purification of homo- and hetero-polysaccharides produced by lactic acid bacteria

“…(Welman & Maddox, 2003) and other fermented products, such as sorghum sourdoughs (Galle, Schwab, Arendt, & Gänzle, 2011). HoPS producers have been evaluated to a lesser extent and are used mainly for fermentation of non-dairy products.…”

Sourdough bread preparation using selected lactic acid bacterial starter cultures

“…Proteolysis in sourdoughs has been reported to be higher than in yeasted doughs. LAB is known to improve taste and flavour of fermented products via proteolysis and lipolysis activities which cause production of aromatic compounds (acetate, ethanol, di acetyl and acetaldehyde, 3-methyl-1-butanol, 2-phenylethanol) (Galle et al, 2011). EPS is known to improve the volume, texture, and shelf life of bread (Zuzana et al, 2009).…”