Study on the Development of Lactic Acid Bacteria in Bread Dough Enriched with Zinc and Selenium

Zlateva, Denka; Stefanova, Dana; Ninova-Nicolova, Nadya

doi:10.17265/2159-5828/2017.10.004

Cited by 1 publication

(2 citation statements)

References 21 publications

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“…Zlateva et al. ( 2017 ) showed that applying a culture starter with Lactococcus lactis to sourdough wheat flour bread increased the biological value of the bread, extended shelf life, and improved sensory quality. Similar results were reported by Wu et al.…”

Section: Introductionmentioning

confidence: 99%

“…Lactococcus lactis in sourdough bread fermentation has been reported to improve the sensory attributes of the bread. Zlateva et al (2017) showed that applying a culture starter with Lactococcus lactis to sourdough wheat flour bread increased the biological value of the bread, extended shelf life, and improved sensory quality. Similar results were reported by Wu et al (2022), who also used Lactococcus lactis as a culture starter in sourdough wheat bread and demonstrated a positive effect on the concentrations of aldehydes, ketones, and furans and improved sensory attributes.…”

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confidence: 99%

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Wholegrain triticale sourdough: Effects of triticale:Wheat flour ratio and hydration level on bread quality

Messina,

Cano,

Silvio

et al. 2024

Food Science & Nutrition

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Triticale (×Triticosecale) is a hybrid between wheat (Triticum spp.) and rye (Secale cereale), producing higher grain yields than wheat in challenging environments. Triticale grain is also highly nutritious. Thus, the potential of triticale grain for an expanded range of food applications should be explored. Sourdough bread has unique functional and nutritional properties, but understanding the effects of partial substitution of triticale for wheat flour and varying levels of dough moisture content on sourdough quality requires further research. The aim of this study was to evaluate the wholegrain flour of contrasting triticale cultivars in comparison to that of a common wheat cultivar in commercial sourdough breadmaking. Two triticale cultivars (Goanna and Hawkeye, selected from a panel of Australian genotypes) and one wheat cultivar (Scout) were grown in a field trial in northern NSW, Australia. Differences in quantitative texture and color parameters of the dough and sourdough bread resulting from (1) substitution of commercial wholemeal wheat flour with different proportions of wholegrain triticale or wholegrain wheat (Scout) flour (0%, 60%, 70%, 80%, and 90%) and (2) varying the amount of water included in the dough preparation (70%, 80%, 90%, and 100 g water/100 g flour) were determined. Replacement of wholemeal wheat flour with 60% wholegrain Goanna flour (protein content 12.76%; c.f. 11.50% for Hawkeye, 12.40% for Scout), and addition of 100 g water/100 g flour in the dough preparation gave the highest quality sourdough bread based on specific volume, texture, and color parameters and had similar properties to the control made from wheat alone.

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Section: Introductionmentioning

confidence: 99%

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confidence: 99%