Fermented Bread Research Articles

Impact of Sorghum and Nabag (<i>Ziziphusspina-Christi</i>) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread

Sourdoughs were produced from sorghum and nabag flour using <i>Lactobacillus plantarum</i> and <i>L. brevis</i> and added to a basic bread formulation (10% and 20% addition levels). Dough fermentation, quality and shelf life of wheat bread were examined. Acidification characteristics (pH and total titratable acidity), total bacteria count, fermentation end-products (malic acid, lactic acid, acetic acid, citric acid, succinic acid, fumaric acid and ethanol) and soluble carbohydrates (arabinose, galactose and glucose) contents were measured during both sorghum sourdough and nabag sourdough. Some differences between <i>L. plantarum</i> and <i>L. brevis</i> in acidification properties, fermentation end-products and soluble carbohydrates availability were observed both in sorghum sourdough and nabag sourdough. Addition of sorghum and nabag sourdough starters progressively decrease pH and increased TTA values compared to the control dough and bread. Addition of sorghum and nabag sourdough significantly decreased dough water absorption and increased maximum gas fermentation height, total gas volume, gas retention volume, thereby sorghum and nabag sourdough has positive effect to improve of the fermentation properties of dough. The results showed that dough prepared with 10% and 20% sorghum and nabag sourdough starters had a positive impact on bread quality properties, whereas nabag sourdough starters showed higher volume and moisture content and better textural properties during storage than samples of sorghum sourdough and control.

Development of a bread delivery vehicle for dietary prebiotics to enhance food functionality targeted at those with metabolic syndrome

Prebiotics are dietary carbohydrates that favourably modulate the gut microbiota. The aims of the present study were to develop a functional prebiotic bread using Bimuno®, (galactooligosaccharide (B-GOS) mixture), for modulation of the gut microbiota in vitro in individuals at risk of metabolic syndrome. A control bread, (no added prebiotic) and positive control bread (containing equivalent carbohydrate to B-GOS bread) were also developed. A 3-stage continuous in vitro colonic model was used to assess prebiotic functionality of the breads. Bacteria were quantified by fluorescence in situ hybridization and short chain fatty acids by gas chromatography. Ion-exchange chromatography was used to determine GOS concentration after bread production. Following B-GOS bread fermentation numbers of bifidobacteria and lactobacilli were significantly higher compared to controls. There was no significant degradation of B-GOS during bread manufacture, indicating GOS withstood the manufacturing process. Furthermore, based on previous research, increased bifidobacteria and butyrate levels could be of benefit to those with obesity related conditions. Our findings support utilization of prebiotic enriched bread for improving gastrointestinal health.

Maturation and stratification of antibacterial activity and total phenolic content of bee bread in honey comb cells

Bee bread is processed pollen stored in honey comb. Pollen foragers unload pollen loads into the appropriate cells and hive bees further process it into bee bread. This results in a layered structure of the reserve, which is at the top covered with honey and a wax cap. The process of pollen collection and packing was monitored during chestnut (Castanea sativa Mill.) flowering and five frames of honey comb with stored bee bread were collected. We dissected the bee bread cells into bottom, middle and upper layers of bee bread and an additional top honey layer. Cells were sampled before covering with honey, after adding honey, and after aging of covered cells for four weeks. Samples were analyzed according to pollen type content, antibacterial activity and total phenolic content. Our results indicated that microbial activity and processing by honey bees were the major contributors to the antibacterial activity observed. Total phenolic content did not correlate with antibacterial activity and was the highest at the bottom of the honey comb cell. Honey bees establish a controlled microenvironment for bee bread fermentation and probably additionally stop microbe activity at the end of the process with feeding glands secretions.

Effects of Xylanase on the Baking Properties of Sorghum

This study investigated the baking properties of sorghum with the addition of xylanase or Pentopan, which is a baking additive containing xylanase. The control bread was made with a 30% substitution for wheat flour and the optimum level of enzyme addition was 0.75 mg/g flour for Pentopan and 5 mg/g flour for xylanase. The water binding capacity of wheat flour increased with the addition of sorghum, but decreased with the addition of either xylanase or Pentopan. The resistance of dough increased while extensibility decreased with the addition of sorghum; however, resistance decreased while extensibility increased with the addition of the enzyme. Specific volume of bread decreased significantly with the addition of sorghum. However, the specific volume was significantly recovered with the addition of enzyme. Crumb firmness was higher in the sorghum-added sample, but crumb firmness of the bread decreased with the addition of the enzyme. The crumb firmness of bread with added xylanase decreased significantly in 24 hours. These results demonstrated that adding sorghum with either xylanase or Pentopan that included xylanase increased specific volume and decreased crumb firmness whereas sorghum decreased the quality of fermented bread when added to wheat flour. The firmness rate of fermented bread particularly decreased with the addition of pure xylanase.

The effect of fermentation and addition of vegetable oil on resistant starch formation in wholegrain breads

Resistant starch has potential health benefits but the factors affecting its formation in bread and baked products are not well studied. Here, the formation of resistant starch in wholemeal bread products was evaluated in relation to the processing conditions including fermentation time, temperature and the inclusion of palm oil as a vitamin source. The effects of each the factor were assessed using a full factorial design. The impact on final starch content of traditional sourdough fermentation of wholemeal rye bread, as well as the bulk fermentation process of wheat and wheat/oat blends of wholemeal bread, was also assessed by enzyme assay. Palm oil content was found to have a significant effect on the formation of resistant starch in all of the breads while fermentation time and temperature had no significant impact. Sourdough fermentation of rye bread was found to have a greater impact on resistant starch formation than bulk fermentation of wheat and wheat blend breads, most likely due the increased organic acid content of the sourdough process.

Chickpea (Cicer arietinum) steep liquor as a leavening agent: Effect on dough rheology and sensory properties of bread

Dough fermentation is one of the oldest process in food technologies. It has been recently intensively studied for its impact on the sensory, structural, nutritional and shelf life properties of leavened baked products. The goals of this work were to investigate chickpea steep liquor (CSL) as a dough-leavening agent and to study the effect of CSL on the dough rheology and sensory properties of leavened bread. CSL was prepared by submerging chickpea seeds in boiled distilled water (1:2, w/v) for 24 h at 37?C, and then obtained liquor was filtered and freeze-dried to obtain CSL. The addition of CSL to wheat flour (WF) brought changes in the dough mixing behavior as measured by the farinograph. An increase in the farinograph water absorption of WF dough was observed when 4.5% CSL and 1.5% yeast was added, while arrival time was not affected. Addition of CSL to the dough at a content of 4.5, 9.0 and 13.5 g CSL/300 g WF caused an increase in dough stability. The CSL addition also increased mechanical tolerance index, dough weakening and mixing time. Dough development time for all blends was higher than the control (1.2-1.5 min), while between the CSL samples no significant difference was observed. The loaf weight slightly increased from 146.2 g for control to 152.2 g for CSL fermented bread, whereas the loaf volume and specific volume of CSL-fermented bread were lower than the control. The combination of yeast and CSL increased the acceptability of bread with the increasing level of both leavening agents?. The results show that CSL could be used as an alternative to yeast for syngas fermentation. On the other hand, CLS is rich in nutrients and lower in cost compared to yeast.

머루를 이용한 Sourdough 식빵 개발

The purpose of this study was to manufacture white bread by substituting bakery yeast with natural starter. The general composition of wild grape, was 81.22% moisture, 0.81% ash, 0.74% crude fat, 1.58% crude protein, and 15.65% carbohydrate contents. Fermented wild grape extract was made by culturing for 4 days at 25°C. Flour was added three times to fermented wild grape extract and incubated for 36 hours at 20°C to manufacture sourdough. We investigated the quality characteristics of white bread with different amounts of fermented wild grape sourdough. The pH of dough decreased with increasing amounts of sourdough, whereas total titratable acidity of dough significantly increased. Fermentation power of dough expansion significantly increased with increasing incubation time, and control showed the highest value of 126.67%. White bread specific volume was highest in, 50% sourdough at 4.76 mL/g. Water content increased with increasing amounts of sourdough, whereas water activity was not significantly different between the samples. For texture, hardness of 50% sourdough was lowest at 19.23 g. In the sensory evaluation, color, flavor, softness and overall acceptability decreased with increasing amounts of sourdough. As a result, 50% sourdough can be considered as a baker's yeast substitute for making natural fermented bread.

Physicochemical properties of fermented and non-fermented rice bran flour and its utilization in bread making

Rice bran was subjected to natural fermentation for 4 days and investigated for its physicochemical, antioxidant, phytochemical, functional properties and mineral content. In addition, the fermented and non-fermented rice bran flours were supplemented with wheat flour in several ratios for baking bread. The proximate composition results obtained showed that fermented rice bran flour possessed protein content of 5.68%, fibre (37.8%), fat (2.97%) and carbohydrate (31.06). It was observed that the total phenol content for non-fermented rice bran flour (362.69 GAE µg/ml) was higher than fermented bran flour (359.15 GAE µg/ml). However, the ability of the samples to scavenge 1,1-di phenyl-2-picrylhydrazyl (DPPH) radical was higher in fermented flour (57.0mg/ml) than in non-fermented sample (55.0 mg/ml). The result of the qualitative analysis of the phytochemical screening revealed that only saponin was present in the rice bran flours. The mineral composition of the non-fermented and fermented rice bran flours revealed that the flours possessed magnesium (0.19%-0.18%), sodium (0.06%-0.17%), calcium (0.08%-0.13%) and potassium (0.03%-0.02%). The physical properties of bread sample at 20% rice bran flour supplementation showed that there was no significant difference between loaf volume of the wheat flour bread and non-fermented rice bran bread (360cm3) while there was significant difference in the loaf volume of fermented rice bran bread (281cm3). It was observed that the fermented rice bran bread had the highest fibre content (1.83%), followed by non-fermented rice bran bread (1.37%) and wheat flour bread (0.95%). The sensory analysis revealed that both the fermented and non-fermented rice bran breadswere scored above average in all sensory parameters although wheat flour bread was preferred.Â

AACCI Approved Methods Technical Committee Report: Collaborative Study on Bread Volume Determination by Laser Topography Using a Bread Volume Meter

Volume is an important measure of fermented bread quality that has traditionally been determined by seed displacement methods. These methods are cumbersome; poorly suited to compressible, sticky, or creased products; prone to error; and, to date, lack standardization. A collaborative study was conducted by the AACC International (AACCI) Physical Testing Methods Technical Committee in 2005 to assess the performance of a new method that uses laser topography to determine the volume of baked bread products. Eleven laboratories analyzed six Youden pairs of polyurethane bread replicas using bread volume meter (BVM) laser volumeters. Samples ranged in volume from 200 to 2,800 cm3 and included round, elongated, and rectangular shapes. Averaged laboratory results ranged from 98.7 to 100.3% of the corresponding reference water displacement volume for each sample. Within-laboratory relative standard deviations (RSDr) ranged from 0.2 to 1.5%, and between-laboratory relative standard deviations (RSDR) ranged from 0.8...

Nutritionally enhanced wheat-oat bread with reduced acrylamide level

Consumption of nutritionally enhanced wheat-oat bread naturally rich in β-glucans originating from extra-wholemeal oat flour with improved digestibility by lactic fermentation provides unambiguous health benefits associated with a slower blood glucose release and a higher subjective satiety determined by a postprandial study. However, an undesirable elevated acrylamide formation in the crust of bread was observed due to a high level of a main precursor amino acid L-asparagine in oat flour. Lactic fermentation of oat flour by Lactobacillus plantarum and 30% substitution of extra-wholemeal oat flour with fermented oat sourdough led to more attractive organoleptic quality of wheat-oat fermented bread and to a decrease of pH value which suppressed acrylamide level up to 10%. As a more effective tool of acrylamide reduction a commercial asparaginase enzyme was used, applied on a surface of the bread loaf during proofing and before baking. This enzyme treatment resulted in a more than 46% decrease of acrylamide...

Ethanol fermentation of waste bread using granular starch hydrolyzing enzyme: Effect of raw material pretreatment

The subject of this research project was assessment of direct starch to ethanol conversion process course of waste wheat-rye bread using granular starch hydrolyzing enzyme (GSHE). Several pretreatment methods (enzymatic prehydrolysis, microwave irradiation, sonification) were used to improve the course of fermentation and were compared with separate hydrolysis and fermentation (SHF). Due to high water binding capacity of raw material fermentations were conducted at a substrate loading of 150gkg−1. Only during enzymatic pretreatment and the SHF process the raw material was preliminary liquefied so its higher concentrations could be applied. The dynamics of fermentation was similar in all studied variants. The fermentation of unpretreated waste bread ended with 80.00% ethanol yield (354.36gkg−1 of raw material). Pretreatment of raw material improved ethanol yield by ca. 3–8%.

PENGEMBANGAN MESIN FERMENTASI ROTI MENGGUNAKAN PENDEKATAN VALUE ENGINEERING (VE)

The purpose of this study improve engine performance by improving the fermentation of bread heat distribution patterns in the machine and increase energy use efficiency by reducing energy consumption of electricity grid using alternatives other energy sources. In this study, the calculation method used three expert assessment of each alternative posed is by using the fish bone diagram to diagnose the existing problems in fermentation machine. Histogram to determine the amount of costs required by each alternative are raised, based on factual data and by using the method of Analytic Hierarchy Process (AHP) to determine the criteria and weighting of each alternative based on the assessment of three experts. The results showed that one alternative energy source value, performance and cost of the best and competitive compared with other alternatives. Best alternative fermented bread machine is one with an alternative energy source without the use of automated systems gas pipeline. Key words : criteria, value fishbone diagram, histogram, fermentation machines

Salt and Bread: Latvia’S Experience

Abstract Much research has shown that reduction in salt intake can have a very positive impact on human health, as salt intake plays a critical role in regulating blood pressure. According to the World Health Organization, populations with low salt intake, all other factors being equal, usually have lower blood pressure level, in that way decreasing the risk of cardiovascular disease. The main source of salt in the diet is ready-made food, and only about 11% of overall salt intake is the salt people add to their food themselves. A common EU framework for salt reduction has been developed, which describes a common vision for a general European approach towards salt reduction. Bread has been identified as an important contributor to the daily salt intake in many countries. On the other hand, salt has important technological functions in bakery products. It improves the qualities of dough, fermentation, and flavour of bread. The aim of this paper was to evaluate the amount of salt in Latvian bread and to assess the need for decreasing the amount of salt in bread. The majority of Latvian bread contains 1.1 to 1.2% salt in flour, but in some other kinds of bread it is even less.

Kinetic studies on the multi-enzyme solution produced via solid state fermentation of waste bread by Aspergillus awamori

The aim of this study was kinetic analysis of the multi-enzyme solution produced from waste bread via solid state fermentation by Aspergillus awamori. It was found that at normal temperature for hydrolysis reactions, 60°C, the activation energies for denaturation of A. awamori glucoamylase, 176.2kJ/mol, and protease, 149.9kJ/mol, are much higher than those for catalysis of bread starch, 46.3kJ/mol, and protein, 36.8kJ/mol. Kinetic studies showed that glucoamylase and protease in the multi-enzyme solution should have at least two conformations under the two temperature ranges: 30–55°C and 60–70°C. Thermodynamic analysis showed that, deactivation of glucoamylase and protease in the multi-enzyme solution can be reversible between 30°C and 55°C, since ΔS is negative and ΔH is positive. On the other hand, for glucoamylase and protease, both ΔS and ΔH are positive between 60°C and 70°C. This means that the deactivation of both enzymes in the multi-enzyme solution is spontaneous in this temperature range. It was also found that the glucoamylase produced in the solid state fermentation of waste bread is more thermally stable than the protease in the mixture. Consequently, the protease had little or no effect on the stability of the glucoamylase. Furthermore, the half-life of the glucoamylase produced from waste bread pieces was much higher than that produced from wheat flour. This is an important finding because the mode of production, via solid state fermentation, appears to have increased the thermostability of the enzyme significantly.

Stepwise optimisation of enzyme production in solid state fermentation of waste bread pieces

When it is not consumed, bread presents a major source of food waste, both in terms of the amount and its economic value. However, bread also possesses the characteristics of an ideal substrate for solid state fermentation. Yet nearly all wasted bread ends up in landfill sites, where it is converted into methane by anaerobic digestion. Governments are finally taking action and, according to the EU Landfill Directive, for example, biodegradable municipal waste disposed into landfills must be decreased to 35% of 1995 levels, by 2020. Solid state fermentation of waste bread for the production of value added products is a novel idea, which could help with the achievement of this target. In this study, glucoamylase and protease production from waste bread pieces, via solid state fermentation, was investigated in detail. The optimum fermentation conditions for enzyme production were evaluated as, 20mm particle size, 1.8 (w/w, db) initial moisture ratio, and duration of 144h. Under these conditions, glucoamylase and protease activities reached up to 114.0 and 83.2U/g bread (db), respectively. This study confirms that waste bread could be successfully utilised as a primary raw material in cereal based biorefineries.

Influence of commercial baker's yeasts on bread aroma profiles

Baker's yeast is used for bread fermentation throughout the world and it is very important for the bread quality. The scope of this work was to investigate how the aroma of wheat bread crumb is influenced by yeast fermentation by comparing the aroma formation of bread fermented by seven commercial baker's yeasts. Dough samples were fermented with equal number of yeast cells to equal height and then baked. The volatile components were extracted by dynamic headspace sampling and analyzed by gas chromatography mass spectrometry. The dough fermentation time varied significantly from 40 to 100min. The fermentation compounds 2,3-butanedione and 1-propanol were found in significantly higher concentration in bread fermented with the four baker's yeasts having the shortest fermentation times. Furthermore, 3-methylbutanal, 2-methyl-1-propanol and ethyl acetate were found in significantly higher concentration in two of the yeasts. On the other hand phenylacetaldehyde and 2-phenylethanol were found in significantly higher concentration in bread fermented with two other yeasts. It can be concluded that use of the seven commercial baker's yeasts for bread fermentation resulted in significantly different bread aroma profiles.

Improvement of injera shelf life through the use of chemical preservatives

Mould spoilage is a serious problem that affect s the shelf life of injera , the staple Ethiopian fermented bread. Injera is made from teff ( Eragrostis tef ) but other cereals may also be used in combination with teff. About two- third of Ethiopian diet consists of injera and it accounts for about two -third s of the daily protein intake of the Ethiopian population. I njera has a high nutritional value, as it is rich in calcium and iron. Unfortunately, injera has a shelf life of only 3-4 days essentially due to mould spoilage. The use of weak organic acid as preservative is allowed in acidic foods, primarily as mould inhibitor s. In this study, the effect of chemical preservatives such as benzoic acid, sodium benzoate, potassium sorbate and calcium propionate were investigated to prolong shelf life of injera . The preservatives were added immediately before baking at the concentration of 0.1% of benzoic acid, 0.1% sodium benzoate, 0.2% of potassium sorbate, 0.3% of calcium propionate and 0.2% blend of the four as recommended by Food and Drug Administration of USA. Three fungal species: Aspergillus niger , Penicillium sp and Rhizopus sp were found to be responsible for injera spoilage. Penicillium and Rhizopus were more dominant at storage temperature of between 16- 20 0 C, while Aspergillus niger was found to be more dominant at higher temperature of 25 -32 0 C. Injera samples had a pH and moisture content between 3.38- 3.45 and 62- 65%, respectively. Anti -fungal activities of the preservatives investigated significantly prolonged the shelf life of injera for up to12 days. It was found out that the effectiveness of preservation was ranked as sodium benzoate&gt;benzoic acid&gt;potassium sorbate&gt;blend&gt;calcium propionate showing that benzoate and benzoic acid are the most effective. The outcome of the research has a significant implication in food security, energy utilization and a significant reduction in the amount of time used by women to produce injera

Celiac Disease: Advances in Treatment via Gluten Modification

Celiac disease (CD) is an autoimmune enteropathy that occurs in genetically susceptible individuals carrying the prerequisite genetic markers HLA DQ2 or DQ8. These genetic markers are present in approximately 30% of the population, and the worldwide prevalence of CD is estimated to be approximately 1%-2%. Currently a gluten-free diet is the only treatment for CD, but novel therapies aimed at gluten modification are underway. This review will discuss gluten-based therapies including wheat alternatives and wheat selection, enzymatic alteration of wheat, oral enzyme supplements, and polymeric binders as exciting new therapies for treatment of CD.

Chemopreventive effects of in vitro digested and fermented bread in human colon cells

Bread as a staple food product represents an important source for dietary fibre consumption. Effects of wheat bread, wholemeal wheat bread and wholemeal rye bread on mechanisms which could have impact on chemoprevention were analysed in colon cells after in vitro fermentation. Effects of fermented bread samples on gene expression, glutathione S-transferase activity and glutathione content, differentiation, growth and apoptosis were investigated using the human colon adenoma cell line LT97. Additionally, apoptosis was studied in normal and tumour colon tissue by determination of caspase activities. The expression of 76 genes (biotransformation, differentiation, apoptosis) was significantly upregulated (1.5-fold) in LT97 cells. The fermented bread samples were able to significantly increase glutathione S-transferase activity (1.8-fold) and glutathione content (1.4-fold) of the cells. Alkaline phosphatase activity as a marker of differentiation was also significantly enhanced (1.7-fold). The fermented bread samples significantly inhibited LT97 cell growth and increased the level of apoptotic cells (1.8-fold). Only marginal effects on apoptosis in tumour compared to normal tissue were observed. This is the first study which presents chemopreventive effects of different breads after in vitro fermentation. In spite of differences in composition, the results were comparable between the bread types. Nevertheless, they indicate a potential involvement of this staple food product regarding the prevention of colon cancer.

버찌(Fruit of Prunus serrulata L. var. spontanea Max. wils.) 분말을 첨가한 식빵의 품질특성

The study investigated on quality characteristics of pan breads prepared with 0, 1, 3 and 5% flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit powder. The pH of dough and bread decreased with the addition of flowering cherry fruit powder, whereas the weight of bread increased. The volume, specific volume and baking loss rate of the breads decreased as flowering cherry fruit powder levels increased. The volume of dough during fermentation of bread containing flowering fruit cherry powder was smaller than those of the dough without flowering cherry fruit powder. Lightness (L) and yellowness (b) of breads crumb and crust color were decreased as the concentration of flowering cherry fruit powder increased; however, the redness (a) was increased. In the texture analyzer measurement, hardness and chewiness of the breads were significantly increased by adding the powder but cohesiveness was decreased. There was no significant difference in springiness. The antioxidative activity measured by DPPH radical scavenging activity of bread increased as the concentration of flowering cherry fruit powder increased. The bread containing 3% flowering cherry fruit powder has acceptable sensory properties. such as color, smell, taste, chewiness, texture and overall acceptability. The results exhibited that adding the flowering cherry fruit powder into the bread increased antioxidant activity, and the highest quality improvement was obtained by incorporating 3% flowering cherry fruit powder into the bread formula.