The effect of flours of different immature cereal grains on sourdough and sourdough bread: Microbiological, rheological, textural and sugar profiles

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dc.contributor.authorAlkay, Zuhal
dc.contributor.authorYilmaz, Mustafa Tahsin
dc.contributor.authorCan, Asli Muslu
dc.contributor.authorIspirli, Humeyra
dc.contributor.authorDertli, Enes
dc.date.accessioned2024-10-04T18:53:52Z
dc.date.available2024-10-04T18:53:52Z
dc.date.issued2022
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipScientific Research Projects of Bayburt University [2016/02--03]en_US
dc.description.sponsorshipScientific Research Projects of Bayburt University, Grant/Award Number: 2016/02--03en_US
dc.identifier.doi10.1111/jfpp.17097
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue11en_US
dc.identifier.scopus2-s2.0-85137336902en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.17097
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3761
dc.identifier.volume46en_US
dc.identifier.wosWOS:000849842100001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLactic-Acid Bacteriaen_US
dc.subjectWheat Sourdoughen_US
dc.subjectExopolysaccharideen_US
dc.subjectLactobacillien_US
dc.subjectFermentationen_US
dc.subjectProductsen_US
dc.subjectFructanen_US
dc.subjectDextranen_US
dc.subjectQualityen_US
dc.subjectGlucanen_US
dc.titleThe effect of flours of different immature cereal grains on sourdough and sourdough bread: Microbiological, rheological, textural and sugar profilesen_US
dc.typeArticleen_US

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