The effect of flours of different immature cereal grains on sourdough and sourdough bread: Microbiological, rheological, textural and sugar profiles
Küçük Resim Yok
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, the utilization of LAB (Lactiplantibacillus plantarum, Levilactobacillus brevis, Furfurilactobacillus rossiae, Weissella cibaria) cultures with selected flours of different immature cereal grains (wheat, barley, oat and rye) on sourdough and sourdough bread was investigated. In total, 16 different sourdough breads were produced and microbiological, pH, TTA and rheological properties of sourdoughs at 0, 8 and 24 h were determined. At the beginning of the fermentation, while sourdoughs showed elasticity, they showed viscoelastic properties after 24 h of fermentation. The sugar profile of cereal grains at the stage of milk formation and the sugar groups presented in EPSs isolated from sourdoughs were revealed by HPLC analysis. The sugar groups in sourdoughs were glucose, xylose and arabinose, while the sugars in the immature cereal grains were glucose, fructose and mannose. The highest EPS production level (1882.69 +/- 8.16) was observed in immature barley flour and Lpb. plantarum containing sourdough and all sourdoughs were found to contain glucan type EPSs. It was observed that the amount of EPS produced by the related species differed significantly under different grain conditions. Besides, it was observed that the sourdough breads produced were harder than the control bread. Novelty Impact Statement Wheat, barley, oat and rye immature grains and four distinct LAB strains were used during sourdough fermentation. Immature grain type and LAB strain used were determinants for in situ exopolysaccharide (EPS) production. Viscoelastic properties of sourdough and textural properties of sourdough bread were affected by grains and LAB strain utilized.
Açıklama
Anahtar Kelimeler
Lactic-Acid Bacteria, Wheat Sourdough, Exopolysaccharide, Lactobacilli, Fermentation, Products, Fructan, Dextran, Quality, Glucan
Kaynak
Journal of Food Processing and Preservation
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
46
Sayı
11
