Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread

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dc.authoridOzmen, Duygu/0000-0002-1052-3599
dc.authoridSAGDIC, OSMAN/0000-0002-2063-1462
dc.authoridISPIRLI, HUMEYRA/0000-0002-7601-0374
dc.contributor.authorIspirli, Humeyra
dc.contributor.authorOzmen, Duygu
dc.contributor.authorYilmaz, Mustafa Tahsin
dc.contributor.authorSagdic, Osman
dc.contributor.authorDertli, Enes
dc.date.accessioned2024-10-04T18:51:06Z
dc.date.available2024-10-04T18:51:06Z
dc.date.issued2020
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn this study, technological role of a-glucan with (alpha 1-3) and (alpha 1-6) glycosidic linkages produced by Lactobacillus reuteri E81 on sourdough rheology and bread texture was investigated. To achieve this, a glucan deficient Delta gtfA mutant was produced by the deletion of the glucansucrase gene from strain E81. By comparison of glucan-positive and glucan-negative strains for rheological properties of sourdough revealed that in situ a-glucan production resulted in higher elasticity in sourdough. However, no additional effect of in situ glucan on textural characteristics of bread was observed although addition of glucan ex situ at 0.09% level significantly decreased bread hardness. Scanning Electron Microscopy (SEM) images of lyophilized sourdoughs confirmed association of glucan and starch granules forming a film like structure in sourdough.en_US
dc.description.sponsorshipTUBITAK [1160523]en_US
dc.description.sponsorshipThis study was financially supported by TUBITAK with the grant number 1160523.en_US
dc.identifier.doi10.1016/j.foodcont.2019.106812
dc.identifier.issn0956-7135
dc.identifier.issn1873-7129
dc.identifier.scopus2-s2.0-85070497732en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2019.106812
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3381
dc.identifier.volume107en_US
dc.identifier.wosWOS:000488320900040en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Controlen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSourdoughen_US
dc.subjectGlucanen_US
dc.subjectGlucansucraseen_US
dc.subjectSourdough rheologyen_US
dc.subjectBread textureen_US
dc.titleImpact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough breaden_US
dc.typeArticleen_US

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