The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast

Xi, Jinzhong; Xu, Dan; Wu, Fengfeng; Jin, Zhengyu; Yin, Yanlong

doi:10.1016/j.fbio.2020.100775

Cited by 25 publications

(34 citation statements)

References 25 publications

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“…It has been suggested that bread samples could form different aroma profiles due to the clustering based on the differential composition of LAB in their respective starter cultures [80]. Xi's finding showed that while some important aroma compounds found in both CSB were the same, they were significantly different in their concentrations [28]. These studies match those observed in our results (see Section 3.3).…”

Section: Discussionsupporting

confidence: 89%

“…Firstly, the sourdough, basically classified as type I sourdough, was activated with sourdough and sterile water in the mass ratio of 2:3 and fermented at 25 • C for 9 to 24 h to obtain a mature sourdough. Secondly, the dough was prepared as described by Xi et al (2020) with some modifications (see recipe in Table 1) [28]. The dough was prepared in a spiral mixer (JHMZ-200, Beijing Oriental Fude Technology Development Co., Ltd. Beijing, China) by mixing yeast/sourdough with flour and water for 10 min to smooth the surface of the dough.…”

Section: Chinese Steamed Bread Making Using Sourdoughmentioning

confidence: 99%

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Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread

Nowak

Zhao

et al. 2022

Foods

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The objective of this work was to explore the relationship between the microbial communities of sourdoughs collected from the Xinjiang and Gansu areas of China and the quality of steamed bread. Compared to yeast-based steamed bread, sourdough-based steamed bread is superior in terms of its hardness, adhesiveness, flexibility, and chewiness. It is rich in flavor compounds, but a significant difference in volatile flavor substances was observed between the two sourdoughs. A total of 19 strains of lactic acid bacteria (LAB) were isolated from the Gansu sourdough sample, in which Lactiplantibacillus plantarum and Pediococcus pentosaceus were the dominant species, accounting for 42.11% and 36.84%, respectively. A total of 16 strains of LAB were isolated from the Xinjiang sourdough sample, in which Lactiplantibacillus plantarum was the dominant species, accounting for 75%. High-throughput sequencing further confirmed these results. Clearly, the species diversity of Gansu sourdough was higher. The volatile profiles of the sourdoughs were similar, but differences in the individual volatile compounds were detected between the sourdoughs of the Gansu and Xinjiang regions. These results point out that the differences in the microbiota and the dominant strains lead to differences in the quality of sourdoughs from region to region. This investigation offers promising guidance on improving the quality of traditional steamed bread by adjusting the microorganisms in sourdough.

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Section: Discussionsupporting

confidence: 89%

Section: Chinese Steamed Bread Making Using Sourdoughmentioning

confidence: 99%

Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread

Nowak

Zhao

et al. 2022

Foods

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“…The amount and methodology used for mixing in artisanal baking is quite different compared to industrial baking (Ross 2018 ; Krill-Brown et al 2019 ). The use of a sourdough instead of yeast, has a significant impact in the rheological characteristics of the dough (Angioloni et al 2006 ) and on the aromatic compounds (Xi et al 2020 ). Protein content and protein quality are still relevant traits for baking quality in artisanal baking (Hills 2012 ; Kucek et al 2017 ), but quality parameters for artisan baked whole grain bread are not the same as for industrial bread baking that is based on ultra-refined flour (Ross 2018 ).…”

Section: Discussionmentioning

confidence: 99%

Developing high-quality value-added cereals for organic systems in the US Upper Midwest: hard red winter wheat (Triticum aestivum L.) breeding

et al. 2022

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There is an increased demand for food-grade grains grown sustainably. Hard red winter wheat has comparative advantages for organic farm rotations due to fall soil cover, weed competition, and grain yields. However, limitations of currently available cultivars such as poor disease resistance, winter hardiness, and baking quality, challenges its adoption and use. Our goal was to develop a participatory hard red winter wheat breeding program for the US Upper Midwest involving farmers, millers, and bakers. Specifically, our goals include (1) an evaluation of genotype-by-environment interaction (GEI) and genotypic stability for both agronomic and quality traits, and (2) the development of on-farm trials as well as baking and sensory evaluations of genotypes to include farmers, millers, and bakers’ perspectives in the breeding process. Selection in early generations for diseases and protein content was followed by multi-environment evaluations for agronomic, disease, and quality traits in three locations during five years, on-farm evaluations, baking trials, and sensory evaluations. GEI was substantial for most traits, but no repeatable environmental conditions were significant contributors to GEI making selection for stability a critical trait. Breeding lines had similar performance in on-station and on-farm trials compared to commercial checks, but some breeding lines were more stable than the checks for agronomic, quality traits, and baking performance. These results suggest that stable lines can be developed using a participatory breeding approach under organic management. Crop improvement explicitly targeting sustainable agriculture practices for selection with farm to table participatory perspectives are critical to achieve long-term sustainable crop production. Key message We describe a hard red winter wheat breeding program focused on developing genotypes adapted to organic systems in the US Upper Midwest for high-end artisan baking quality using participatory approaches.

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“…Sourdough is the most classic and the most studied for mixed fermentation. Sourdough made of flour and water is a complex system, but these mixtures contain the original lactic acid bacteria (LAB) in the dough and the yeast present in the flour (Xi et al., 2020). They lead to various biochemical processes such as acidification, proteolysis, and enzyme synthesis, while producing antifungal compounds (Ua‐Arak et al., 2017) and extracellular polysaccharides (EPS) (Korakli et al., 2001; Tieking et al., 2003).…”

Section: Introductionmentioning

confidence: 99%

Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread

Zhang

Wang

et al. 2022

Journal of Food Science

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Fermentation strains play a key role in the quality of bread. The combination of yeast and lactic acid bacteria (LAB) may effectively improve the function and nutritional properties of bread. In this study, the dough was fermented to make bread by using single strain (Saccharomyces cerevisiae, mode A), the combination of two strains (S. cerevisiae and Lactiplantibacillus plantarum, mode B; S. cerevisiae and Lactobacillus delbrueckii, mode C), or three strains (S. cerevisiae, L. plantarum, and L. delbrueckii, mode D). The specific volume, texture, and aroma substances of bread were evaluated. The possibility of mixed fermentation of selected yeast and LAB to replace natural fermentation dough was evaluated. The results showed that the specific volume of bread in mode B was 15.2% higher than that of mode A. The structure was softer and the taste was more vigorous in mode B bread. The content of volatile compounds was highest in mode B bread among the four mode bread. The characteristic flavors were ethyl 2‐hydroxypropionate and z‐3‐hexenol. The cofermentation in mode B made the bread aroma richer and gave better aroma characteristics to bread. Therefore, the fermentation of S. cerevisiae and L. plantarum can be recommended to replace naturally fermented dough to improve the quality of bread. Practical Application L. plantarum and L. delbrueckii, separately or together, assisted in yeast fermentation to make bread. The specific volume, texture, and aroma substances of bread were evaluated to replace natural fermented dough with mixed fermentation. L. plantarum–assisted yeast fermentation improved the specific volume, texture, and aroma of bread. The characteristic flavors were ethyl 2‐hydroxypropionate and z‐3‐hexenol in bread. Therefore, the fermentation of S. cerevisiae and L. plantarum could replace naturally fermented dough to improve the quality of bread.

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The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast

Cited by 25 publications

References 25 publications

Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread

Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread

Developing high-quality value-added cereals for organic systems in the US Upper Midwest: hard red winter wheat (Triticum aestivum L.) breeding

Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread

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