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Stavros Plessas - One of the best experts on this subject based on the ideXlab platform.
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effect of a novel lactobacillus paracasei starter on Sourdough Bread quality
Food Chemistry, 2019Co-Authors: Ioanna Mantzourani, Stavros Plessas, Athanasios Alexopoulos, Eugenia Bezirtzoglou, Maria Odatzidou, Alex Galanis, Argyro BekatorouAbstract:Abstract The novel Lactobacillus paracasei K5 strain, recently isolated from Greek cheese, was evaluated as potential Sourdough Bread starter. Breads were made using different amounts of L. paracasei Sourdoughs as well as traditional Sourdough for comparison. Quality characteristics of the Breads (acidity and rising) were examined, as well as rope spoilage through macroscopic observations and molecular analysis (PCR-DGGE). The highest acidity levels (3.15 g lactic acid and 1.13 g acetic acid per kg of Bread) and better resistance to rope spoilage were observed when Bread contained 30% w/w L. paracasei K5 Sourdough. Spoilage in the L. paracasei K5 Breads was observed at 15–16 days, 5 days later than the control Breads. In addition, L. paracasei K5 Sourdough improved the Bread sensory properties, as reflected by consumer preference and GC/MS analysis of aroma volatiles. Therefore, L. paracasei K5 can be successfully used for Sourdough Bread making with good quality and extended shelf-life.
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Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making
MDPI AG, 2019Co-Authors: Ioanna Mantzourani, Athanasios Alexopoulos, Eugenia Bezirtzoglou, Antonia Terpou, Stavros PlessasAbstract:In the present study the effect of innovative biocatalysts as starter cultures in Sourdough Bread making was explored. The biocatalysts consisted of Lactobacillus paracasei K5 and Lactobacillus bulgaricus ATCC 11842 (in single and mixed form), immobilized on delignified wheat bran (DWB), and freeze dried without cryoprotectants. The parameters monitored were physicochemical characteristics, mold and rope spoilage appearance, volatile composition, and organoleptic characteristics. Results obtained showed that both biocatalysts exhibit good fermentative activity. However, the best results were achieved when freeze-dried immobilized L. paracasei K5 was applied as a single culture. In particular, the produced Bread had a higher acidity (8.67 mL 0.1 N NaOH) and higher organic load (2.90 g/kg lactic acid and 1.11 g/kg acetic acid). This outcome was the main reason why this Bread was preserved more regarding mold spoilage (14 days) and rope spoilage (12 days), respectively. In addition, the employment of freeze-dried immobilized L. paracasei K5 led to Bread with better aromatic profile in terms of concentrations and number of volatile compounds produced as gas chromatography/mass spectrometry (GC/MS) analysis proved. Finally, no significant differences were observed through sensorial tests. Last but not least, it should be highlighted that the used microorganisms were cultured in cheese whey, minimizing the cost of the proposed biotechnological procedure
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study of kefir grains application in Sourdough Bread regarding rope spoilage caused by bacillus spp
Food Chemistry, 2014Co-Authors: Ioanna Mantzourani, Stavros Plessas, Athanasios Alexopoulos, G Saxami, Alexis Galanis, Eugenia BezirtzoglouAbstract:Abstract Sourdough Breads prepared with kefir grains resulted in appearance of rope spoilage at the 15th day of Bread storage, while the control samples (Sourdough Breads prepared with wild microflora) were spoiled approximately at the 7th day. Denaturing Gradient Gel Electrophoresis (DGGE) analysis confirmed the above macroscopic observation since Bacillus spp. were detected on Sourdough Breads prepared with kefir grains at the 15th day of Bread storage. The content of organic acids that play synergistic role regarding the enhancement of Bread self life was also determined. Lactic acid concentration of Sourdough Breads prepared with kefir grains were approximately 41–82% higher than the control samples, while acetic acid concentration was about 0.5–1-fold higher respectively. The concentration of some other organic acids studied was also found in higher levels (up to 0.06 μg/g) than the control samples. These findings could probably explain the stability of Breads prepared with kefir grains against rope spoilage.
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application of novel starter cultures for Sourdough Bread production
Anaerobe, 2011Co-Authors: Stavros Plessas, Athanasios Alexopoulos, Ioanna Mantzourani, A A Koutinas, C Voidarou, Elisavet Stavropoulou, Eugenia BezirtzoglouAbstract:Abstract Sourdough application has been extensively increased in the last years due to the consumers demand for food consumption without the addition of chemical preservatives. Several starter cultures have been applied in Sourdough Bread making targeting the increase of Bread self-life and the improvement of sensorial character. More specific, Lactobacillus acidophilus and Lactobacillus sakei as single and mixed cultures were used for Sourdough Bread making. Various Sourdough Breads were produced with the addition of Sourdough perviously prepared with 10% w/w L. acidophilus, 10% w/w L. sakei and 5% w/w L. acidophilus and 5% w/w L. sakei at the same time. Various chemical parameters were determined such as lactic acid, total titratable acidity and pH. The results revealed that the produced Sourdough Bread made with Sourdough containing the mixed culture was preserved for more days (12 days) than all the other Breads produced in the frame of this study, since it contained lactic acid in higher concentrations. The respective total titratable acidity varied between 10.5 and 11 ml NaOH N/10. The same Sourdough Bread had a firmer texture, better aroma, flavor and overall quality compared to other Sourdough Breads examined in this study, as shown by sensory evaluation tests and results obtained through SPME GC–MS analysis, which revealed significant differences among the different Bread types.
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examination of freshness degradation of Sourdough Bread made with kefir through monitoring the aroma volatile composition during storage
Food Chemistry, 2011Co-Authors: Stavros Plessas, Athanasios Alexopoulos, Ioanna Mantzourani, A A Koutinas, Argyro Bekatorou, Eugenia BezirtzoglouAbstract:Abstract The aroma volatile compositions of Sourdough Breads containing kefir grains were monitored by SPME GC–MS analysis during a 5-day storage. Breads were made with (A) 20% w / w and (B) 10% w / w (on flour basis) kefir Sourdough, and were compared with Breads made with 20% w / w commercial Sourdough (C) and Sourdough prepared in the laboratory (D) without addition of starter culture. A dramatic decrease of volatiles was observed during storage for all samples, but the kefir Sourdough Breads (A and B) exhibited more complex profiles of volatiles with lower loss rates during storage. Differences in the percentages of esters on total volatiles were also observed (6.2%, 5.0%, 2.8% and 2% in the case of Breads A, B, C, and D, respectively). The customer oriented sensory evaluation revealed significant differences among the tested samples, with best results scored in the case of Bread A in all days of storage, agreeing with the analytical data.
Michael G. Gänzle - One of the best experts on this subject based on the ideXlab platform.
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effect of mixed cultures of yeast and lactobacilli on the quality of wheat Sourdough Bread
Frontiers in Microbiology, 2019Co-Authors: Michael G. Gänzle, Yao Zhang, Kaixing TangAbstract:In this study, mixed starter cultures of yeast and lactobacilli were used for type I Sourdough Bread making to evaluate their ability to improve Bread quality and increase the amount of flavor volatiles. Kazachstania humilis, Saccharomyces cerevisiae, Wickerhamomyces anomalus, and Lactobacillus sanfranciscensis DSM20451T and Lactobacillus sakei LS8 were used in different combinations to ferment wheat Sourdough. S. cerevisiae produced the highest amount of CO2 among all strains and thus enhanced Bread volume and crumb texture. S. cerevisiae also increased the free thiol level in Bread dough, and this study confirms that thiol accumulation was not strongly related to the content of the glutenin macropolymer (GMP) or Bread volume. The role of thiol exchange reactions on Bread quality differs between long fermentation Sourdough and straight dough with baker's yeast only. The influence of different starter cultures on wheat Sourdough Bread volatiles was established by using head space solid-phase microextraction and gas chromatography/mass spectrometry analysis (SPME-GC/MS). The Sourdough Breads fermented with a combination of lactobacilli and yeast had a more complex profile of volatiles, particularly with respect to esters.
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effect of glutathione dehydrogenase of lactobacillus sanfranciscensis on gluten properties and Bread volume in type i wheat Sourdough Bread
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Kaixing Tang, Michael G. GänzleAbstract:Disulfide exchange reactions in wheat dough impact the polymerization of gluten and the volume of Bread. In wheat Sourdoughs fermented with Lactobacillus sanfranciscensis, glutathione reductase activity accumulates thiols. This study investigated the role of glutathione reductase and NADH oxidase of L. sanfranciscensis on disulfide exchange reactions, peroxide levels, and gluten polymerization in type I wheat Sourdoughs. Fermentation with L. sanfranciscensis DSM20451 ΔgshR lacking glutathione reductase activity reduced the thiol levels in dough when compared to the wild type strain L. sanfranciscensis DSM20451. Fermentation with any strain reduced peroxides in wheat doughs when compared to a chemically acidified control. The impact of baker’s yeast on thiol and peroxide levels was greater than the impact of lactobacilli. The depolymerization of gluten proteins was dependent on the free thiol content and dough acidification. Bread produced with the glutathione reductase deficient mutant strain had the high...
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Lifestyles of Sourdough lactobacilli - Do they matter for microbial ecology and Bread quality?
International Journal of Food Microbiology, 2018Co-Authors: Michael G. Gänzle, Jinshui ZhengAbstract:Abstract Sourdough is used in production of (steamed) Bread as leavening agent (type I Sourdoughs) or as baking improver to enhance flavour, texture, and shelf life of Bread (type II Sourdoughs). The long-term propagation of Sourdoughs eliminates dispersal limitation and consistently leads to Sourdough microbiota that are composed of host adapted lactobacilli. In contrast, community assembly in spontaneous cereal fermentations is limited by dispersal and nomadic or environmental lactic acid bacteria are the first colonizers of these Sourdoughs. Propagation of Sourdoughs for use as sole leavening agent (type I Sourdoughs) dictates fermentation conditions that select for rapid growth. Type I wheat- and rye Sourdoughs are consistently populated by insect-adapted lactobacilli, particularly Lactobacillus sanfranciscensis, which is characterized by a small genome size and a restricted metabolic potential. The diverse fermentation conditions employed in industrial or artisanal Type II Sourdough fermentation processes also result in a more diverse microbiota. Nevertheless, type II Sourdoughs are typically populated by vertebrate host adapted lactobacilli of the L. delbrueckii and L. reuteri groups. Metabolic traits of host-adapted lactobacilli that enhance competitiveness in intestinal ecosystems also provide technological functionality in Bread making. Examples include formation of exopolysaccharides, arginine-, glutamine- and glutamate based mechanisms of acid resistance, and glycosyl hydrolases that reduce FODMAP levels in Sourdough and Sourdough Bread. In conclusion, consideration of the lifestyle of Sourdough lactobacilli facilitates the selection of competitive and functional Sourdough starter cultures.
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effect of glutathione on the taste and texture of type i Sourdough Bread
Journal of Agricultural and Food Chemistry, 2017Co-Authors: Kaixing Tang, Cindy J Zhao, Michael G. GänzleAbstract:Type I Sourdough fermentations with Lactobacillus sanfranciscensis as predominant organism accumulate reduced glutathione through glutathione reductase (GshR) activity of L. sanfranciscensis. Reduced glutathione acts as chain terminator for gluten polymerization but is also kokumi-active and may thus enhance Bread taste. This study implemented a type I model Sourdough fermentations to quantitate glutathione accumulation Sourdough, Bread dough, and Bread and to assess the effect of L. sanfranciscensis GshR on Bread volume by comparison of L. sanfranciscensis and an isogenic strain devoid of GshR. L. sanfranciscensis Sourdough accumulated the highest amount of reduced glutathione during proofing. Bread produced with the wild type strain had a lower volume when compared to the gshR deficient mutant. The accumulation of γ-glutamyl-cysteine was also higher in L. sanfranciscensis Sourdoughs when compared to doughs fermented with the gshR mutant strain. The accumulation of reduced glutathione in L. sanfranciscen...
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structure function relationships of bacterial and enzymatically produced reuterans and dextran in Sourdough Bread baking application
International Journal of Food Microbiology, 2016Co-Authors: Xiao Yan Chen, Clemens Levy, Michael G. GänzleAbstract:Abstract Exopolysaccharides from lactic acid bacteria may improve texture and shelf life of Bread. The effect of exopolysaccharides on Bread quality, however, depends on properties of the EPS and the EPS producing strain. This study investigated structure-function relationships of EPS in baking application. The dextransucrase DsrM and the reuteransucrase GtfA were cloned from Weissella cibaria 10M and Lactobacillus reuteri TMW1.656, respectively, and heterologously expressed in Escherichia coli . Site-directed mutagenesis of GtfA was generates reuterans with different glycosidic bonds. NMR spectrum indicated reuteranPI, reuteranNS and reuteranPINS produced by GtfA-V1024P:V1027I, GtfA-S1135N:A1137S and GtfA-V1024P:V1027I:S1135N:A1137S, respectively, had a higher proportion of α-(1 → 4) linkages when compared to reuteran. ReuteranNS has the lowest molecular weight as measured by asymmetric flow-field-flow fractionation. The reuteransucrase negative mutant L. reuteri TMW1.656Δ gtfA was generated as EPS-negative derivative of L. reuteri TMW1.656. Cell counts, pH, and organic acid levels of Sourdough fermented with L. reuteri TMW1.656 and TMW1.656Δ gtfA were comparable. Reuteran produced by L. reuteri TMW1.656 during growth in Sourdough and reuteran produced ex situ by GtfA-ΔN had comparable effects on Bread volume and crumb hardness. Enzymatically produced dextran improved volume and texture of wheat Bread, and of Bread containing 20% rye flour. ReuteranNS but not reuteranPI or reuteran was as efficient as dextran in enhancing wheat Bread volume and texture. Overall, reuteran linkage type and molecular weight are determinants of EPS effects on Bread quality. This study established a valuable method to elucidate structure-function relationships of glucans in baking applications.
A A Koutinas - One of the best experts on this subject based on the ideXlab platform.
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application of novel starter cultures for Sourdough Bread production
Anaerobe, 2011Co-Authors: Stavros Plessas, Athanasios Alexopoulos, Ioanna Mantzourani, A A Koutinas, C Voidarou, Elisavet Stavropoulou, Eugenia BezirtzoglouAbstract:Abstract Sourdough application has been extensively increased in the last years due to the consumers demand for food consumption without the addition of chemical preservatives. Several starter cultures have been applied in Sourdough Bread making targeting the increase of Bread self-life and the improvement of sensorial character. More specific, Lactobacillus acidophilus and Lactobacillus sakei as single and mixed cultures were used for Sourdough Bread making. Various Sourdough Breads were produced with the addition of Sourdough perviously prepared with 10% w/w L. acidophilus, 10% w/w L. sakei and 5% w/w L. acidophilus and 5% w/w L. sakei at the same time. Various chemical parameters were determined such as lactic acid, total titratable acidity and pH. The results revealed that the produced Sourdough Bread made with Sourdough containing the mixed culture was preserved for more days (12 days) than all the other Breads produced in the frame of this study, since it contained lactic acid in higher concentrations. The respective total titratable acidity varied between 10.5 and 11 ml NaOH N/10. The same Sourdough Bread had a firmer texture, better aroma, flavor and overall quality compared to other Sourdough Breads examined in this study, as shown by sensory evaluation tests and results obtained through SPME GC–MS analysis, which revealed significant differences among the different Bread types.
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examination of freshness degradation of Sourdough Bread made with kefir through monitoring the aroma volatile composition during storage
Food Chemistry, 2011Co-Authors: Stavros Plessas, Athanasios Alexopoulos, Ioanna Mantzourani, A A Koutinas, Argyro Bekatorou, Eugenia BezirtzoglouAbstract:Abstract The aroma volatile compositions of Sourdough Breads containing kefir grains were monitored by SPME GC–MS analysis during a 5-day storage. Breads were made with (A) 20% w / w and (B) 10% w / w (on flour basis) kefir Sourdough, and were compared with Breads made with 20% w / w commercial Sourdough (C) and Sourdough prepared in the laboratory (D) without addition of starter culture. A dramatic decrease of volatiles was observed during storage for all samples, but the kefir Sourdough Breads (A and B) exhibited more complex profiles of volatiles with lower loss rates during storage. Differences in the percentages of esters on total volatiles were also observed (6.2%, 5.0%, 2.8% and 2% in the case of Breads A, B, C, and D, respectively). The customer oriented sensory evaluation revealed significant differences among the tested samples, with best results scored in the case of Bread A in all days of storage, agreeing with the analytical data.
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application of kluyveromyces marxianus lactobacillus delbrueckii ssp bulgaricus and l helveticus for Sourdough Bread making
Food Chemistry, 2008Co-Authors: Stavros Plessas, Ann Fisher, Katerina Koureta, C Psarianos, Poonam Singh Nee Nigam, A A KoutinasAbstract:Abstract The application of Kluyveromyces marxianus (IFO 288), Lactobacillus delbrueckii ssp. bulgaricus (ATCC 11842) and Lactobacillus helveticus (ATCC 15009) as starter cultures for Sourdough Bread making was examined. Production of lactic and acetic acids, Bread rising, volatile composition, shelf-life and organoleptic quality of the Sourdough Breads were evaluated. The amount of starter culture added to the flour, the dough fermentation temperature and the amount of Sourdough used were examined in order to optimise the Bread making process. The use of mixed cultures led to higher total titratable acidities and lactic acid concentrations compared to traditionally made Breads. Highest acidity (3.41 g lactic acid/kg of Bread) and highest resistance to mould spoilage were observed when Bread was made using 50% Sourdough containing 1% K. marxianus and 4% L. delbrueckii ssp. bulgaricus. The use of these cultures also improved the aroma of Sourdough Breads, as shown by sensory evaluations and as revealed by GC–MS analysis.
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Bread making using kefir grains as baker s yeast
Food Chemistry, 2005Co-Authors: Stavros Plessas, Argyro Bekatorou, Poonam Singh Nee Nigam, L Pherson, A A KoutinasAbstract:The leavening activity of kefir grains in lean dough and their efficiency in producing Bread of good quality, in terms of loaf volume, flavour, texture and shelf life, were evaluated. Although the leavening rate of commercial baker's yeast was higher (30 ml/h), kefir performed well (24 ml/h), and produced Bread of good quality, resembling traditional Sourdough Bread. Rising was satisfactory (specific loaf volume 3.0-3.3 ml/g) and Breads produced with kefir retained more moisture, had a firmer texture, lower acidity (pH 4.9-5.5) and retained their freshness for longer compared to baker's yeast Bread. Consumers showed a preference for kefir-leavened Bread, although a preliminary headspace GC-MS analysis of volatiles did not reveal significant differences between the two types of Bread. (c) 2004 Elsevier Ltd. All rights reserved.
Eugenia Bezirtzoglou - One of the best experts on this subject based on the ideXlab platform.
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effect of a novel lactobacillus paracasei starter on Sourdough Bread quality
Food Chemistry, 2019Co-Authors: Ioanna Mantzourani, Stavros Plessas, Athanasios Alexopoulos, Eugenia Bezirtzoglou, Maria Odatzidou, Alex Galanis, Argyro BekatorouAbstract:Abstract The novel Lactobacillus paracasei K5 strain, recently isolated from Greek cheese, was evaluated as potential Sourdough Bread starter. Breads were made using different amounts of L. paracasei Sourdoughs as well as traditional Sourdough for comparison. Quality characteristics of the Breads (acidity and rising) were examined, as well as rope spoilage through macroscopic observations and molecular analysis (PCR-DGGE). The highest acidity levels (3.15 g lactic acid and 1.13 g acetic acid per kg of Bread) and better resistance to rope spoilage were observed when Bread contained 30% w/w L. paracasei K5 Sourdough. Spoilage in the L. paracasei K5 Breads was observed at 15–16 days, 5 days later than the control Breads. In addition, L. paracasei K5 Sourdough improved the Bread sensory properties, as reflected by consumer preference and GC/MS analysis of aroma volatiles. Therefore, L. paracasei K5 can be successfully used for Sourdough Bread making with good quality and extended shelf-life.
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Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making
MDPI AG, 2019Co-Authors: Ioanna Mantzourani, Athanasios Alexopoulos, Eugenia Bezirtzoglou, Antonia Terpou, Stavros PlessasAbstract:In the present study the effect of innovative biocatalysts as starter cultures in Sourdough Bread making was explored. The biocatalysts consisted of Lactobacillus paracasei K5 and Lactobacillus bulgaricus ATCC 11842 (in single and mixed form), immobilized on delignified wheat bran (DWB), and freeze dried without cryoprotectants. The parameters monitored were physicochemical characteristics, mold and rope spoilage appearance, volatile composition, and organoleptic characteristics. Results obtained showed that both biocatalysts exhibit good fermentative activity. However, the best results were achieved when freeze-dried immobilized L. paracasei K5 was applied as a single culture. In particular, the produced Bread had a higher acidity (8.67 mL 0.1 N NaOH) and higher organic load (2.90 g/kg lactic acid and 1.11 g/kg acetic acid). This outcome was the main reason why this Bread was preserved more regarding mold spoilage (14 days) and rope spoilage (12 days), respectively. In addition, the employment of freeze-dried immobilized L. paracasei K5 led to Bread with better aromatic profile in terms of concentrations and number of volatile compounds produced as gas chromatography/mass spectrometry (GC/MS) analysis proved. Finally, no significant differences were observed through sensorial tests. Last but not least, it should be highlighted that the used microorganisms were cultured in cheese whey, minimizing the cost of the proposed biotechnological procedure
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study of kefir grains application in Sourdough Bread regarding rope spoilage caused by bacillus spp
Food Chemistry, 2014Co-Authors: Ioanna Mantzourani, Stavros Plessas, Athanasios Alexopoulos, G Saxami, Alexis Galanis, Eugenia BezirtzoglouAbstract:Abstract Sourdough Breads prepared with kefir grains resulted in appearance of rope spoilage at the 15th day of Bread storage, while the control samples (Sourdough Breads prepared with wild microflora) were spoiled approximately at the 7th day. Denaturing Gradient Gel Electrophoresis (DGGE) analysis confirmed the above macroscopic observation since Bacillus spp. were detected on Sourdough Breads prepared with kefir grains at the 15th day of Bread storage. The content of organic acids that play synergistic role regarding the enhancement of Bread self life was also determined. Lactic acid concentration of Sourdough Breads prepared with kefir grains were approximately 41–82% higher than the control samples, while acetic acid concentration was about 0.5–1-fold higher respectively. The concentration of some other organic acids studied was also found in higher levels (up to 0.06 μg/g) than the control samples. These findings could probably explain the stability of Breads prepared with kefir grains against rope spoilage.
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application of novel starter cultures for Sourdough Bread production
Anaerobe, 2011Co-Authors: Stavros Plessas, Athanasios Alexopoulos, Ioanna Mantzourani, A A Koutinas, C Voidarou, Elisavet Stavropoulou, Eugenia BezirtzoglouAbstract:Abstract Sourdough application has been extensively increased in the last years due to the consumers demand for food consumption without the addition of chemical preservatives. Several starter cultures have been applied in Sourdough Bread making targeting the increase of Bread self-life and the improvement of sensorial character. More specific, Lactobacillus acidophilus and Lactobacillus sakei as single and mixed cultures were used for Sourdough Bread making. Various Sourdough Breads were produced with the addition of Sourdough perviously prepared with 10% w/w L. acidophilus, 10% w/w L. sakei and 5% w/w L. acidophilus and 5% w/w L. sakei at the same time. Various chemical parameters were determined such as lactic acid, total titratable acidity and pH. The results revealed that the produced Sourdough Bread made with Sourdough containing the mixed culture was preserved for more days (12 days) than all the other Breads produced in the frame of this study, since it contained lactic acid in higher concentrations. The respective total titratable acidity varied between 10.5 and 11 ml NaOH N/10. The same Sourdough Bread had a firmer texture, better aroma, flavor and overall quality compared to other Sourdough Breads examined in this study, as shown by sensory evaluation tests and results obtained through SPME GC–MS analysis, which revealed significant differences among the different Bread types.
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examination of freshness degradation of Sourdough Bread made with kefir through monitoring the aroma volatile composition during storage
Food Chemistry, 2011Co-Authors: Stavros Plessas, Athanasios Alexopoulos, Ioanna Mantzourani, A A Koutinas, Argyro Bekatorou, Eugenia BezirtzoglouAbstract:Abstract The aroma volatile compositions of Sourdough Breads containing kefir grains were monitored by SPME GC–MS analysis during a 5-day storage. Breads were made with (A) 20% w / w and (B) 10% w / w (on flour basis) kefir Sourdough, and were compared with Breads made with 20% w / w commercial Sourdough (C) and Sourdough prepared in the laboratory (D) without addition of starter culture. A dramatic decrease of volatiles was observed during storage for all samples, but the kefir Sourdough Breads (A and B) exhibited more complex profiles of volatiles with lower loss rates during storage. Differences in the percentages of esters on total volatiles were also observed (6.2%, 5.0%, 2.8% and 2% in the case of Breads A, B, C, and D, respectively). The customer oriented sensory evaluation revealed significant differences among the tested samples, with best results scored in the case of Bread A in all days of storage, agreeing with the analytical data.
Marco Gobbetti - One of the best experts on this subject based on the ideXlab platform.
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microbial cell free extracts affect the biochemical characteristics and sensorial quality of Sourdough Bread
Food Chemistry, 2017Co-Authors: Noemi Cavallo, Fabio Minervini, Maria De Angelis, Maria Calasso, Maurizio Quinto, Annalisa Mentana, Stefan Cappelle, Marco GobbettiAbstract:This study aimed to improve the sensorial quality of Sourdough wheat Bread by the addition of cell-free enzyme extracts (CFEs) from Lactobacillus sanfranciscensis (SF), Hafnia alvei (HF) and Debaryomyces hansenii (DH). CFEs were suitable sources of peptidases, glutamate dehydrogenase and cystathionine γ-lyase. The concentration of free amino acids (FAA) in the Sourdoughs containing CFEs was higher than the control Sourdough, produced without addition of CFEs. The community-level catabolic profiles showed that the highest number of carbohydrates, polymers and carboxylic acids were consumed in the SF Sourdough. Breads produced with CFEs were characterized by higher specific volume than the control. The use of CFEs impacted on the profile of volatile organic compounds. Overall, positive correlations were found between some key-aroma compounds and enzyme activities/precursor FAA. The SF Bread, characterized by highest level of alcohols, received the highest score for aroma and sweetness in the sensory analysis.
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utilization of african grains for Sourdough Bread making
Journal of Food Science, 2011Co-Authors: Rossana Coda, Raffaella Di Di Cagno, Carlo Giuseppe Rizzello, Luana Nionelli, Mojisola O Edema, Marco GobbettiAbstract:: Acha and Iburu flours were singly subjected to Sourdough fermentation with previously selected autochthonous starters. Sourdoughs were used (30%, wt/wt) as aroma carriers and acidifiers during short time fermentation with the addition of baker's yeast. Acha and Iburu Sourdough Breads were compared to wheat Sourdough Bread started with the same strains and to Breads made with the same formula but using baker's yeast alone. During Acha and Iburu Sourdough fermentations, starter lactic acid bacteria reached almost the same cell density found in wheat Sourdoughs. Acidification was more intense. Iburu Sourdough Bread had the highest total titratable acidity, the lowest pH, and contained the highest levels of free amino acids and phytase activity. The values of in vitro protein digestibility did not differ between Acha Sourdough and wheat Sourdough Breads, while Iburu Sourdough Bread showed a slightly lower value. Acha and Iburu Sourdough Breads showed lower specific volume and higher density with respect to wheat Sourdough Breads. Nevertheless, Acha and Iburu Sourdough Breads were preferred for hardness and resilience. As shown by sensory analysis, Acha and especially Iburu Sourdough Breads were appreciated for color, acid taste and flavor, and overall acceptability. Practical Application: This study was aimed at evaluating the technological and nutritional properties of the African cereals Acha and Iburu. Sourdough fermentation and the use of selected starters increased the nutritional and sensory qualities and the potential application for bakery industry.
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use of Sourdough fermentation and pseudo cereals and leguminous flours for the making of a functional Bread enriched of γ aminobutyric acid gaba
International Journal of Food Microbiology, 2010Co-Authors: Rossana Coda, Carlo Giuseppe Rizzello, Marco GobbettiAbstract:Abstract Lactobacillus plantarum C48 and Lactococcus lactis subsp. lactis PU1, previously selected for the biosynthesis of γ-aminobutyric acid (GABA), were used for Sourdough fermentation of cereal, pseudo-cereal and leguminous flours. Chickpea, amaranth, quinoa and buckwheat were the flours most suitable to be enriched of GABA. The parameters of Sourdough fermentation were optimized. Addition of 0.1 mM pyridoxal phosphate, dough yield of 160, inoculum of 5 × 107 CFU/g of starter bacteria and fermentation for 24 h at 30 °C were found to be the optimal conditions. A blend of buckwheat, amaranth, chickpea and quinoa flours (ratio 1:1:5.3:1) was selected and fermented with baker's yeast (non-conventional flour Bread, NCB) or with Lb. plantarum C48 Sourdough (non-conventional flour Sourdough Bread, NCSB) and compared to baker's yeast started wheat flour Bread (WFB). NCSB had the highest concentration of free amino acids and GABA (ca. 4467 and 504 mg/kg, respectively). The concentration of phenolic compounds and antioxidant activity of NCSB Bread was the highest, as well as the rate of in vitro starch hydrolysis was the lowest. Texture analysis showed that Sourdough fermentation enhances several characteristics of NCSB with respect to NCB, thus approaching the features of WFB. Sensory analysis showed that Sourdough fermentation allowed to get good palatability and overall taste appreciation.
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Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat Bread enriched in dietary fibre
European Food Research and Technology, 2009Co-Authors: Maria De De Angelis, Raffaella Di Di Cagno, Angela Cassone, Nunzio Damiano, Carlo Giuseppe Rizzello, Marco GobbettiAbstract:Three Lactobacillus strains were selected and used together as Sourdough starter. Sourdough performances were evaluated for 30 days.\nThree Breads were manufactured: wheat Sourdough Bread (WSB), WSB enriched with oat and rye fibres (WSB-DF) and wheat yeasted Bread (WYB) fermented with baker's yeast alone. WSB-DF and WSB showed higher specific volume and lower firmness than WYB. Sensory analysis showed that WSB-DF and WSB were preferred due to acidulous smell, taste and aroma. Compared to WYB and WSB, WSB-DF had high level of dietary fibre (DF). WYB was used as the control to estimate the hydrolysis index (HI = 100). WSB-DF had values of HI lower than WSB (59 vs. 86%). As estimated on 20 volunteers, the value of GI for WSB-DF was ca. 41%.\nWSB-DF Bread manufactured at industrial plant combined low-GI with physiologically significant supply of DF and high standard structure and sensory features.
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Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients
Applied and Environmental Microbiology, 2004Co-Authors: Raffaella Di Di Cagno, Charmaine I. Clarke, Massimo De De Vincenzi, Massimo D'Archivio, Francesca Landolfo, Maria De De Angelis, Elke Karin Arendt, Giampaolo Parrilli, Luigi Greco, Salvatore Auricchio, Fabio Minervini, Claudio Giovannini, Marco GobbettiAbstract:This work was aimed at producing a Sourdough Bread that is tolerated by celiac sprue (CS) patients. Selected Sourdough lactobacilli had specialized peptidases capable of hydrolyzing Pro-rich peptides, including the 33-mer peptide, the most potent inducer of gut-derived human T-cell lines in CS patients. This epitope, the most important in CS, was hydrolyzed completely after treatment with cells and their cytoplasmic extracts (CE). A Sourdough made from a mixture of wheat (30%) and nontoxic oat, millet, and buckwheat flours was started with lactobacilli. After 24 h of fermentation, wheat gliadins and low-molecular-mass, alcohol-soluble polypeptides were hydrolyzed almost totally. Proteins were extracted from Sourdough and used to produce a peptic-tryptic digest for in vitro agglutination tests on K 562(S) subclone cells of human origin. The minimal agglutinating activity was ca. 250 times higher than that of doughs chemically acidified or started with baker's yeast. Two types of Bread, containing ca. 2 g of gluten, were produced with baker's yeast or lactobacilli and CE and used for an in vivo double-blind acute challenge of CS patients. Thirteen of the 17 patients showed a marked alteration of intestinal permeability after ingestion of baker's yeast Bread. When fed the Sourdough Bread, the same 13 patients had values for excreted rhamnose and lactulose that did not differ significantly from the baseline values. The other 4 of the 17 CS patients did not respond to gluten after ingesting the baker's yeast or Sourdough Bread. These results showed that a Bread biotechnology that uses selected lactobacilli, nontoxic flours, and a long fermentation time is a novel tool for decreasing the level of gluten intolerance in humans.