Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality.

Păucean Păucean,Pop Pop,Muste Muste,Man Man,Chiş Chiş,Socaci Socaci,Mureşan Mureşan

doi:10.3390/foods8100443

Păucean Păucean, Pop Pop + Show 5 more

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https://doi.org/10.3390/foods8100443

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Abstract

Usually, aromatic yeasts are designed to ferment wheat substrates for baking purposes but identification of new substrates for these strains and consequently new formulations for dough could lead to diversified bakery products with improved nutritional qualities and specific sensorial properties. The purpose of our study was to optimize the fermentation of quinoa and amaranth flours with non-conventional yeast strains in order to obtain a preferment with high potential in enhancing nutritional, textural and sensorial features of white wheat bread. Two biotypes of Saccharomyces cerevisiae yeast—a wine yeast strain and a beer yeast strain—commercialized for their aromatic properties were used. Both aromatic yeast strains revealed good performance on fermenting pseudocereal substrates. Utilization of the obtained preferment in white wheat breadmaking led to bread with higher protein, fibres, mineral, total polyphenols content, with specific texture and aroma profile and high consumers’ acceptability.

Highlights

Nowadays, the development of new bakery products based on pseudocereals is considered to be a necessity rather than a choice
The final cell densities of yeast strains in the fermented quinoa slurry had an average value of 2.2 × 107 cfu/g in the case of 1% yeast cells inoculation (1 log cycle growth), while for the 2% yeast cells inoculation the cell growth during fermentation period was 2 log cycles (Figure 1B)
Our results showed the presence of numerous esters in quinoa preferment among which

Summary

Introduction

The development of new bakery products based on pseudocereals is considered to be a necessity rather than a choice The attention toward these ancient grains has been renewed by the increasing demand for natural and health-beneficial food. Quinoa (Chenopodium quinoa Wild, family Amaranthaceae) is a rich source of minerals, vitamins, fibers, fatty acids and has well-balanced protein and amino acid content that could develop dietary protein balance when utilized by it or mixed with cereal grains [2] It is high in magnesium and iron contents as well as in vitamins such as vitamin E and those of the group B and could provide natural antioxidant compounds [3]. The nutritional quality of amaranth seed is higher than that of most cereal grains due to its protein quality, minerals, dietary fibers and lipid fraction which is rich in natural organic

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