Effect Of Sourdough Fermentation Research Articles

Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality

Carob flour (CF) has been widely used in bakery formulations since containing various bioactive compounds, high percentage of fibre, protein, vitamins and minerals. Sourdough fermentation is considered as a promising tool to improve sensorial, textural and nutritional features of baked goods. The aim of this study is to investigate the potential usage of Type I sourdough incorporated with carob flour in bread making .Empirical rheological measurements were also performed in the flour blended with carob flour (0%, 2%, 4%, 6%, 8%, and 12%). Water absorption capacity and dough development time increased significantly with the increase of carob flour (P ≤ 0.05). Energy and extensibility value of the samples decreased according to control sample (P ≤ 0.05). Yeast number of sourdough decreased with the increase of carob flour addition to sourdough (P ≤ 0.05). The stimulation of Lactic acid bacteria growth were determined by the addition of carob flour when compared to the control (P>0.05) but no significant differences were observed among sourdoughs with the increasing level of carob flour. Usage of carob flour via sourdough fermentation increased the quality properties of bread with sourdough as compared to the commercial baker’s yeast bread including same level of carob flour. Highest concentration of the CF (8% and 12%) in formulation caused the raise of hardness (P ≤ 0.05), which in turn was associated with the decrease in the specific volume of the bread. CF addition of yeasted bread samples (CFYB) decreased the lightness (L*) of the bread crust (P ≤ 0.05). Sourdough fermentation was also improved the sensory acceptance of carob flour incorporated breads. Low level of carob flour usage (from 2% to 6%) in sourdough making was not detrimental to any of the sensory parameters in this study.

Effects of Sourdough Fermentation and an Innovative Compound Improver on the Baking Performance, Nutritional Quality, and Antistaling Property of Whole Wheat Bread

Effects of Sourdough Fermentation and an Innovative Compound Improver on the Baking Performance, Nutritional Quality, and Antistaling Property of Whole Wheat Bread

Ekşi Maya Fermantasyonu ile Üretilen Ekmeklerdeki Biyoaktif Bileşenlerin In Vitro Biyoerişilebilirliği ve Sağlık Üzerine Etkileri

Sourdough bread is a traditional product, which is produced by mixing wheat, rye or other grain flours with water and lactic acid fermentation. The supposed mechanisms for the effect of foods produced by sourdough fermentation on health were probiotic effect of microorganisms, production of bioactive peptides and organic acids (acetic acid, butyrate, propionic acid), decreased amount of anti-nutrients (phytic acid, etc.), digestibility of starch and protein, increased bioaccessibility of phenolic compounds and bioavailability of minerals, degradation of gluten, new product to celiac patients. It was reported to have effects on nutrition, such as product development. In this review, the effect of sourdough fermentation on the ingredients in bread, in vitro bioaccessibility and health benefits are examined.

Reducing FODMAPs and improving bread quality using type II sourdough with selected starter cultures

This study focussed on lactic acid bacteria (LAB) screening for sourdough type II elaboration and evaluating the effects of sourdough fermentation in bread making, focussing mainly on reducing FODMAPs. After a technological performance screening, six strains (Levilactobacillus brevis, Weissella minor, Lactiplantibacillus plantarum, Leuconostoc citreum, Limosilactobacillus fermentum, and Companilactobacillus farciminis) were selected for sourdough preparation. Total titratable acidity, pH, specific volume, and enumeration of microorganisms were carried out on sourdoughs, doughs, and breads. Breads were subjected to texture profile and colour analysis, moulds and yeast enumeration, and total fructans (main group of FODMAPs) quantification. Breads produced with sourdough showed a significant reduction of fructans, greater acidity, volume, and better performance during storage when compared to fermentation using only baker’s yeast. Including specific cultures as starters in sourdough reduced fructans content by >92%, thereby producing a low FODMAP bread suitable for Irritable Bowel Syndrome patients with improved nutritional and technological properties.

Degradation of β-Lactoglobulin during sourdough bread production

The research featured various types and strains of lactic acid bacteria (LAB) and yeast. The research objective was to study their ability to utilize β-lactoglobulin during sourdough fermentation. The present paper also described the effect of sourdough fermentation and baking on β-lactoglobulin degradation. A set of experiments with various types and strains of LAB showed that β-lactoglobulin decreased in gluten-free sourdough with 30%, 60%, and 90% of skimmed milk powder (SMP). L.plantarum E36 demonstrated the highest biodegradation of β-lactoglobulin (by 53%) with SMP = 30%. L.helveticus ATCC8018T showed the lowest content of β-lactoglobulin with SMP = 60% and 90%: the content fell by 48% and 40%, respectively. The largest decrease in the content of β-lactoglobulin was observed in the sourdough with Saccharomyces cerevisiae 17 (by 28–42%) and Candida milleri Pushkinsky (by 25–41%). The content of total protein increased, which was not associated with yeast biomass growth. The content was determined after fermentation in sourdoughs with SMP = 60% and 90% using a bicinchoninic acid reagent kit. The content of β-lactoglobulin in the control and experimental samples did not exceed 1 μg/g in the finished bakery products. This fact indicated a significant effect of thermal treatment on β-lactoglobulin degradation in baking. Thus, temperature processing (baking) had a greater impact on the destruction of β-lactoglobulin than enzymatic processing (fermentation).

The effect of sourdough fermentation on Triticum dicoccum from Garfagnana: 1H NMR characterization and analysis of the antioxidant activity

The fermentation of Triticum dicoccum with sourdough enhances the nutritional aspects of the final product by the enrichment of several compounds with potential medical and biological activity, hence, could improve the health of consumers. This study analyzed the chemical composition of fermented spelt flour from Garfagnana (Province of Lucca, Tuscany) by 1H Nuclear Magnetic Resonance (1H NMR) spectroscopy and its in vitro antioxidant properties by FRAP and DPPH tests. Beyond this, the ex vivo CAA-RBC assay determined the cellular antioxidant activity on human erythrocytes under oxidative condition. Carbohydrate reduction was observed, while amino acids, organic acids and aromatic compounds with potential antioxidant activity increased during the fermentation time. Moreover, both in vitro and ex vivo outcomes showed an improved antioxidant profile. As a possible industrial application, the fermentation process adopted in this research could be reproduced on a large scale for the commercialization of the products by the food industry.

The Impact of Sourdough Fermentation on Non-Nutritive Compounds and Antioxidant Activities of Flours from Different Phaseolus Vulgaris L. Genotypes.

This study dealt with the effect of sourdough fermentation on antinutrients, phytochemicals, and antioxidant activities of flours from three Phaseoulus vulgaris L. genotypes with differing composition of lectins. Specifically, cultivar Lady Joy (LJ) devoid of phytohemagglutinin (PHA) and enriched in alfa-amylase inhibitor (αAI), breeding line P500 low in PHA and devoid of αAI, and Taylor's horticultivar, containing normal levels of both proteins. Sourdough fermentation positively affects the nutritional values of all bean flours by reducing some antinutrients, for example, phytic acid while preserving αAI activity. It significantly increased total polyphenols, flavonols, and ascorbic acid content, while reducing flavonoids. No significant differences in antioxidant activity, measured by in vitro and ex vivo assays on human erythrocytes, were found. The kinetic profiles of conjugated dienes analysis showed a strong inhibitory effect on low-density lipoproteins oxidation of all tested powders, with unfermented flours displaying the best antioxidant activity. Among bean powders, unfermented and fermented LJ showed the highest polyphenols level (4.21 ± 0.18 and 4.96± 0.15 mg GAE/g dw, respectively), oxygen radical absorbance capacity (ORAC) values (24.17 ± 0.14 and 24.02 ± 0.93 µmol TE/100g dw, respectively) and cellular antioxidant activity (71.6 ± 7.05 and 62.7 ± 3.3 units, respectively). Finally, since fermentation drastically reduces phytic acid content while preserving αAI activity, fermented LJ represents an important natural slimming supplement.

Use of sourdough fermentation to reducing FODMAPs in breads

Fermentable, oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) are a class of carbohydrates poorly digested that may trigger the symptoms of Irritable Bowel Syndrome (IBS) and Non-Celiac Gluten Sensitivity (NCGS). The effects of sourdough fermentation on FODMAPs and organic acids were studied during the sourdough propagation and bread making. The concentrations of organic acids were higher for the first steps of propagation and became stable for final steps. All FODMAPs were significantly reduced during the propagation, except polyols. Sucrose, fructose and glucose were wholly degraded for the first step of fermentation. The other carbohydrates had their concentrations reduced after the fourth backslopping step. Sourdough bread presented the higher level of organic acids and polyols, and lower content of fructans, sucrose, fructose and glucose than bread fermented by Saccharomyces cerevisiae. The fructan reduction was from 69 to 75%, indicating that sourdough fermentation can be applied for producing low-FODMAP wheat bakery products.

Effect of sourdough fermentation and baking process severity on bioactive fiber compounds in immature and ripe wheat flour bread

The dietary fiber complex of cereal whole grain is an important source of host beneficial molecules, such as: beta-glucans, fructans, resistant starch and arabinoxylans. The bioavailability of these compounds from whole grain products is generally dependent to different physiological and technological issues, likewise: genotype and maturation stage, dough preparation, fermentation options and baking process. This study regards the production of breads from cereal whole grains, taking into account two wheat genotypes harvested at mature and immature stages and processed through different conditions, varying temperature, time of baking and fermentation parameters. The aim is to highlight the different impact of these aspects on the amount and the bioavailability of the aforementioned four bioactive molecules. Our results showed that the best product, in terms of content of beneficial compounds, is that obtained from the flour of advanced maturation stage processed with brewer's yeast fermentation. Given the great interest in finding better technological processes to increase the daily dietary fiber intake, our findings could be very useful for the food industry to design the exact formulation and best process for the increase of bio-active molecules concentration in cereal whole grains products.

Effect of sourdough fermentation and baking process severity on dietary fibre and phenolic compounds of immature wheat flour bread

This work aimed to study the interaction of sourdough fermentation based on a mixed culture of Lactobacillus plantarum 98a, Lactobacillus sanfranciscensis BB12, Lactobacillus brevis 3BHI with baking process (210–250 °C x 10–20 min) on dietary fiber and phenolic compounds content of bread obtained from immature (milky) and fully ripe flours of modern durum wheat and ancient KAMUT® khorasan wheat whole grains. The fiber in bread was analyzed by enzymatic digestion and the total dietary amount was dependent on genotype and kernel maturation stage. Although insoluble dietary fiber content ranging between 10.26 and 19.25 g/100 g dry base was generally more correlated to KAMUT® khorasan, the soluble fraction (always less than 3.83 g/100 g dry base) was associated to the durum wheat genotype. KAMUT® khorasan bread at fully ripe maturation fermented with sourdough, maximized insoluble dietary fiber content. Sourdough fermentation slightly increased the free flavonoids content while the total flavonoids (obtained by spectrophotometrically analysis) seemed mainly related to each genotype considered (ranged between 39.01 and 56.53 mg/100 g dry base) and its maturation stage. A whole chain strategy based on a combination of agronomic and processing factors was suggested to enhance specific bioactive compounds such as dietary fiber or phenolic compounds.

Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides.

BackgroundThere is an increasing interest toward the use of legumes in food industry, mainly due to the quality of their protein fraction. Many legumes are cultivated and consumed around the world, but few data is available regarding the chemical or technological characteristics, and especially on their suitability to be fermented. Nevertheless, sourdough fermentation with selected lactic acid bacteria has been recognized as the most efficient tool to improve some nutritional and functional properties. This study investigated the presence of lunasin-like polypeptides in nineteen traditional Italian legumes, exploiting the potential of the fermentation with selected lactic acid bacteria to increase the native concentration. An integrated approach based on chemical, immunological and ex vivo (human adenocarcinoma Caco-2 cell cultures) analyses was used to show the physiological potential of the lunasin-like polypeptides.ResultsItalian legume varieties, belonging to Phaseulus vulgaris, Cicer arietinum, Lathyrus sativus, Lens culinaris and Pisum sativum species, were milled and flours were chemically characterized and subjected to sourdough fermentation with selected Lactobacillus plantarum C48 and Lactobacillus brevis AM7, expressing different peptidase activities. Extracts from legume doughs (unfermented) and sourdoughs were subjected to western blot analysis, using an anti-lunasin primary antibody. Despite the absence of lunasin, different immunoreactive polypeptide bands were found. The number and the intensity of lunasin-like polypeptides increased during sourdough fermentation, as the consequence of the proteolysis of the native proteins carried out by the selected lactic acid bacteria. A marked inhibitory effect on the proliferation of human adenocarcinoma Caco-2 cells was observed using extracts from legume sourdoughs. In particular, sourdoughs from Fagiolo di Lamon, Cece dell’Alta Valle di Misa, and Pisello riccio di Sannicola flours were the most active, showing a decrease of Caco-2 cells viability up to 70 %. The over-expression of Caco-2 filaggrin and involucrin genes was also induced. Nine lunasin-like polypeptides, having similarity to lunasin, were identified.ConclusionsThe features of the sourdough fermented legume flours suggested the use for the manufacture of novel functional foods and/or pharmaceuticals preparations.

Improvement of fonio dough properties through starch modification by sourdough fermentation

AbstractFonio is a West African millet with potential for gluten‐free products. Sourdough fermentation improves fonio bread quality. To determine the cause, the effects of sourdough fermentation on the dough quality and starch characteristics of two white and two black fonio types and a white sorghum type were investigated. Sourdough fermentation substantially improved the dough consistency making it more similar to bread wheat flour, as measured by the Mixolab. Sourdough fermentation also increased pasting viscosity, an indication of effects on starch. SEM indicated that sourdough fermentation caused some slight swelling and starch leaching from the fonio starch granules. This was confirmed by an increase in damaged starch. It also caused a substantial reduction in starch gel firmness. Principal component analysis clearly separated fermented and unfermented fonio flours. Damaged starch was associated with fermented fonio, as were Mixolab parameters related to dough stability. Sourdough fermentation thus improves fonio dough and bread quality by bringing about slight changes in the starch granules, which probably increase water absorption and hence improve dough strength and gas holding.

Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads

The effect of spontaneous and lactic acid bacteria (LAB) fermentation (Lactobacillus plantarum (LP), Lactobacillus sanfranciscensis (LS), Lactobacillus brevis (LBr) and Lactobacillus delbrueckii subsp bulgaricus (LB) strains) on the specific volume, crumb texture, volatiles profile and other aspects of steamed bread quality were studied. The addition of sourdough starter significantly decreased dough water absorption, development time and stability while increasing steam bread specific volume. The fermentation with LAB starters reached the desired pH 4 five times faster than the spontaneous starters. Steamed bread leavened with LS and LB starters had the softest crumb texture whereas LP and LBr starters produced the lowest setback viscosity. From the total of 77 compounds identified in sourdough steamed bread, ethanol and 3-methyl-1-butanol were the most abundant. All sourdough steamed breads had 22 compounds in common, which represented about 90% of the total peak area. But unique volatile compounds were present in sourdough steamed bread with different starters.

Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread

Effect of sourdough fermentation, by different starter culture (lactic acid bacteria Lactococcus lactis ssp. Lactis, Weissella confusa, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, and yeast Kluyveromyces marxianus subsp. Marxianus), on antioxidant capacity of rye dough and bread was determined and compared with spontaneous fermentation. The total phenolic content and antioxidant activities assessed using Trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity expressed in terms of Trolox equivalents and of percentage of discoloration, were measured. The results indicate that antioxidant activity of the rye sourdough highly depends on the type of inoculum used for fermentation and the levels of bioactive compounds change during the bread making process. Fermentation process and type of starter culture are tools to increase the bioactive compounds with antioxidant activities of the rye bread.

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

Lactic acid bacteria strains were identified from wheat germ by 16S rRNA partial sequencing, subjected to RAPD-PCR typing and screened. Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5 were used as starters to produce sourdough fermented wheat germ (SFWG). The chemical and nutritional characteristics of SFWG were compared to those of the raw wheat germ (RWG). Lipase activity in SFWG was ca. 2.6-fold lower than that found in RWG. As shown by SPME/GC/MS analysis, most of the volatile compounds derived from lipid oxidation during storage (40 days) were at markedly lower levels in SFWG compared to RWG. Fermentation of wheat germ increased of ca. 50% the concentration of free amino acids. Glu markedly decreased in SFWG, due to its conversion in GABA. The concentration of the anti-nutritional factor raffinose also decreased in SFWG. The in vitro protein digestibility, the concentration of total phenols, phytase and antioxidant activities were increased by fermentation.