Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life

2015 ◽  
Vol 47 ◽  
pp. 36-44 ◽  
Author(s):  
Claudia Axel ◽  
Bettina Röcker ◽  
Brid Brosnan ◽  
Emanuele Zannini ◽  
Ambrose Furey ◽  
...  
Keyword(s):  
Shelf Life ◽  
Gluten Free ◽  
Sourdough Bread ◽  
Lactobacillus Amylovorus

scholarly journals Innovations in Sourdough Bread Making

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 29
Author(s):  
Stavros Plessas
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Starter Cultures ◽  
Gluten Free ◽  
Special Issue ◽  
Bread Making ◽  
High Quality ◽  
Proper Selection ◽  
Sourdough Bread ◽  
Selection Of

The application of sourdough is considered to be a key tool for the production of high-quality bread. Several advantages have been presented through the application of sourdough in bread making, such as increased shelf life, improved aromatic profiles and sensory characteristics, increased nutritional value, and health benefits. Technological benefits have also been recorded, such as the successful application of sourdough in gluten-free breads. Likewise, an upsurge of interest in sourdough applications in bread making as well as in other foodstuffs (pasta) has been witnessed in recent years. Many factors are considered important for sourdough preparations; however, the proper selection of the starter cultures is considered the most central. This Special Issue of Fermentation aims to disseminate recent innovative research regarding sourdough bread making, as well as authoritative reviews that compile information from previously published material.

Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures

LWT ◽  
2021 ◽  
pp. 112097
Author(s):  
Dea Korcari ◽  
Riccardo Secchiero ◽  
Monica Laureati ◽  
Alessandra Marti ◽  
Gaetano Cardone ◽  
...  
Keyword(s):  
Shelf Life ◽  
Consumer Preference ◽  
Starter Cultures ◽  
Technological Properties ◽  
Sourdough Bread

scholarly journals Gluten-free baked foods with extended shelf-life

2018 ◽  
Vol 55 (8) ◽  
pp. 3035-3045 ◽  
Author(s):  
Andressa Gabardo Granza ◽  
Polyanna Silveira Hornung ◽  
Acacio Antonio Ferreira Zielinski ◽  
Alessandro Nogueira ◽  
Egon Schnitzler ◽  
...  
Keyword(s):  
Shelf Life ◽  
Gluten Free ◽  
Baked Foods

scholarly journals Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread

LWT ◽  
2020 ◽  
Vol 134 ◽  
pp. 110025 ◽  
Author(s):  
Fernanda G. Santos ◽  
Etiene V. Aguiar ◽  
Ana Carolina L.S. Centeno ◽  
Cristina M. Rosell ◽  
Vanessa D. Capriles
Keyword(s):  
Shelf Life ◽  
Quality Attributes ◽  
Gluten Free

scholarly journals Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1165 ◽  
Author(s):  
Mansi Limbad ◽  
Noemi Gutierrez Maddox ◽  
Nazimah Hamid ◽  
Kevin Kantono
Keyword(s):  
Lactic Acid ◽  
Shelf Life ◽  
Starter Culture ◽  
Physicochemical Characterization ◽  
Physicochemical Analysis ◽  
Starter Cultures ◽  
Coconut Water ◽  
Sensory Profile ◽  
Sourdough Bread ◽  
Water Kefir

There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study was to investigate the use of a coconut water kefir-based fermentation starter culture using Lactobacillus fermentum and Lactobacillus plantarum to develop a sourdough bread. Check-all-that-apply (CATA) sensory profiling was used in this study to evaluate the sensory profile of sourdough breads that varied with culture type, culture concentrations, with and without added yeast, and with fermentation for 18 and 24 h. Based on correspondence analysis (CA) of the CATA results, bread samples with positive sensory attributes were chosen for further physicochemical analysis. Physicochemical analyses (texture, proximate composition, shelf life, carboxylic acid analysis and amino acid analysis) were carried out on breads formulated with starter culture concentrations of 8.30 log CFU/mL of L. fermentum, 4.90 log CFU/mL of L. fermentum and 9.60 log CFU/mL of L. plantarum, each fermented for 24 h without baker’s yeast. The bread sample that was formulated with a coconut water kefir (CWK) starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, had significantly higher values for almost all amino acids and a lower protein content compared to samples formulated using CWK cultures containing 8.30 log CFU/mL of L. fermentum and 4.90 log CFU/mL of L. fermentum, both without dry yeast and fermented for 24 h. The bread sample formulated with CWK starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, also produced significant quantities of organic acids (pyruvic acid, acetic acid, lactic acid and succinic acid). These changes in the physicochemical properties can improve overall bread quality in terms of flavor, shelf life, texture and nutritional value.

Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1

2019 ◽  
Vol 302 ◽  
pp. 69-79 ◽  
Author(s):  
Markus C.E. Belz ◽  
Claudia Axel ◽  
Elke K. Arendt ◽  
Kieran M. Lynch ◽  
Brid Brosnan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Lactobacillus Amylovorus ◽  
Low Salt

Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation

2017 ◽  
Vol 224 ◽  
pp. 144-152 ◽  
Author(s):  
Massimiliano Rinaldi ◽  
Maria Paciulli ◽  
Augusta Caligiani ◽  
Francesca Scazzina ◽  
Emma Chiavaro
Keyword(s):  
Shelf Life ◽  
Gluten Free ◽  
Life Evaluation ◽  
Chestnut Flour

scholarly journals The impact of lactic acid bacteria on sourdough fermentation

2005 ◽  
Vol 59 (9-10) ◽  
pp. 235-237
Author(s):  
Dragisa Savic ◽  
Natasa Jokovic
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Nutritional Value ◽  
Starter Culture ◽  
Bread Quality ◽  
Bread Dough ◽  
Sourdough Bread ◽  
Biotechnological Processes ◽  
The Impact

The baking of sourdough breads represents one of the oldest biotechnological processes. Despite traditionality, sourdough bread has great potential because of its benefits. Sourdough is a mixture of flour and water that is dominated by a complex microflora composed of yeasts and lactic acid bacteria that are crucial in the preparation of bread dough. Lactic acid bacteria cause acidification by producing lactic acid that increases the shelf life of bread by preventing the growth of undesirable microorganisms and affects the nutritional value of bread by increasing the availability of minerals. In addition to these advantages, the use of sourdough fermentation also improves dough machinability, breadcrumb structure and the characteristic flavour of bread. Lactic acid bacteria in sourdough fermentation are well known representing both homofermentative and heterofermentative bacteria. They may originate from selected natural contaminants in the flour or from a starter culture containing one or more known species of lactic acid bacteria. Sourdough can be cultivated in bakeries or obtained from commercial suppliers. However, many bakeries in Europe still use spontaneously fermented sourdoughs, which have been kept metabolically active for decades by the addition of flour and water at regular intervals. The impact of lactic acid bacteria on sourdough fermentation and their influence on dough and bread quality was discussed on the basis of research and literature data.

scholarly journals Gluten-free Buckwheat Kvass with Aromatic Raw Materials

2020 ◽  
Vol 50 (1) ◽  
pp. 70-78 ◽  
Author(s):  
Tatiana Tanashkina ◽  
Anastasia Peregoedova ◽  
Anna Semenyuta ◽  
Margarita Boyarova
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Raw Materials ◽  
Radical Scavenging ◽  
Control Sample ◽  
Chemical Properties ◽  
Raw Material ◽  
Gluten Free ◽  
Plant Materials ◽  
Physical And Chemical

Introduction. The production of gluten-free food products, including alcohol-free beverages, is an urgent task for Russian food industry. Buckwheat malt has a great raw material potential, because it consists rutin, which can give the final product some useful functional properties. Aromatic raw materials improve the sensory characteristics of beverages and increase their nutritional value. Study objects and methods. Kvass is a traditional Russian bread juice. To prepare gluten-free kvass, we used light and scalding buckwheat malt and water infusions of barberry, juniper, leaves of garden currant, and lemon balm grass. The wort was prepared by infusion and fermented with bottom beer yeast Saflager W-34/70. Then it was blended with infusions of plant materials. Sensory and physical and chemical properties of kvass were determined by standard methods. Antioxidant activity of the beverages was assessed by using DPPH radical scavenging method. Results and discussion. All samples met the state standard requirements for kvass by sensory, physical, and chemical characteristics. The drinks obtained from the scalding malt were well-fermented and achieved better tasting ratings compared to those from the light malt. The control sample, which contained no aromatic raw materials, received the lowest scores for taste and aroma. The kvass blended with infusions of barberry and garden currant had the best results. The infusions increased the shelf life of the kvass from 7 days (control) to 12 (barberry), 14 (juniper), and 16 (currant). All samples of kvass demonstrated antioxidant activity, the beverage with infusion of garden currant leaves showing the best results (≤ 80%). Antiradical activity was established for the samples blended with barberry and currant infusions. Conclusion. light and scalding buckwheat malt can be used to prepare gluten-free kvass. Blending buckwheat kvass with infusions of aromatic raw materials increased the shelf life of the beverages, improved their taste, aroma, and antioxidant activity (except the sample with infusions of juniper), and gave them antiradical properties.

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