Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads

Breads based on gluten-free buckwheat, quinoa, sorghum and teff flours were produced with addition of 20% sourdough fermented with exopolysaccharide (EPS) producing Weissella cibaria MG1. Wheat bread was baked as a reference. Dough rheology, bread quality parameters and sensory properties of the sou...

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Veröffentlicht in:International journal of food microbiology 2014-02, Vol.172, p.83-91
Hauptverfasser: Wolter, Anika, Hager, Anna-Sophie, Zannini, Emanuele, Czerny, Michael, Arendt, Elke K.
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container_end_page 91
container_issue
container_start_page 83
container_title International journal of food microbiology
container_volume 172
creator Wolter, Anika
Hager, Anna-Sophie
Zannini, Emanuele
Czerny, Michael
Arendt, Elke K.
description Breads based on gluten-free buckwheat, quinoa, sorghum and teff flours were produced with addition of 20% sourdough fermented with exopolysaccharide (EPS) producing Weissella cibaria MG1. Wheat bread was baked as a reference. Dough rheology, bread quality parameters and sensory properties of the sourdough-containing breads were compared to sourdough non-containing control breads of the respective flour. The specific volume remained unaffected by sourdough application. In buckwheat, sorghum, teff and wheat sourdough breads acidification increased crumb porosity compared to control breads. Crumb hardness was significantly reduced in buckwheat (−122%), teff (−29%), quinoa (−21%) and wheat sourdough breads (−122%). The staling rate was significantly reduced in buckwheat, teff and wheat sourdough breads. Water activity of the sourdough containing bread crumb was not influenced by the presence of EPS. Due to the presence of exopolysaccharides (EPS) and influence of acidification, the dough strength, AF, as measured by oscillation tests decreased significantly in sourdough-containing buckwheat, sorghum and wheat dough, but increased in sourdough-containing quinoa and teff dough. Microbial shelf-life was significantly prolonged neither for gluten-free sourdough nor for wheat sourdough breads. Scanning electron microscopy of control and sourdough bread crumbs did not show differences concerning structural starch features. In addition, the aroma of most bread was not improved by sourdough addition. •Dextran-producing lactic acid bacteria Weissella cibaria for sourdough fermentation•Buckwheat, quinoa, sorghum, teff and wheat breads baked with and without sourdough•Sourdough addition decreased dough strength: buckwheat, sorghum, wheat bread dough.•Reduced crumb hardness and staling rate; increased crumb porosity•Aroma of most breads not improved by sourdough addition
doi_str_mv 10.1016/j.ijfoodmicro.2013.11.015
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Due to the presence of exopolysaccharides (EPS) and influence of acidification, the dough strength, AF, as measured by oscillation tests decreased significantly in sourdough-containing buckwheat, sorghum and wheat dough, but increased in sourdough-containing quinoa and teff dough. Microbial shelf-life was significantly prolonged neither for gluten-free sourdough nor for wheat sourdough breads. Scanning electron microscopy of control and sourdough bread crumbs did not show differences concerning structural starch features. 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Wheat bread was baked as a reference. Dough rheology, bread quality parameters and sensory properties of the sourdough-containing breads were compared to sourdough non-containing control breads of the respective flour. The specific volume remained unaffected by sourdough application. In buckwheat, sorghum, teff and wheat sourdough breads acidification increased crumb porosity compared to control breads. Crumb hardness was significantly reduced in buckwheat (−122%), teff (−29%), quinoa (−21%) and wheat sourdough breads (−122%). The staling rate was significantly reduced in buckwheat, teff and wheat sourdough breads. Water activity of the sourdough containing bread crumb was not influenced by the presence of EPS. 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In addition, the aroma of most bread was not improved by sourdough addition. •Dextran-producing lactic acid bacteria Weissella cibaria for sourdough fermentation•Buckwheat, quinoa, sorghum, teff and wheat breads baked with and without sourdough•Sourdough addition decreased dough strength: buckwheat, sorghum, wheat bread dough.•Reduced crumb hardness and staling rate; increased crumb porosity•Aroma of most breads not improved by sourdough addition</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>24361837</pmid><doi>10.1016/j.ijfoodmicro.2013.11.015</doi><tpages>9</tpages></addata></record>
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subjects Biological and medical sciences
Bread - analysis
Bread - microbiology
Bread - standards
Buckwheat
Cooking - standards
Dextrans - metabolism
Eragrostis - metabolism
Eragrostis - microbiology
Fagopyrum - metabolism
Fagopyrum - microbiology
Fermentation
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
Glutens
Microscopy, Electron, Scanning
Quinoa
Rheology
Sorghum
Sorghum - metabolism
Sorghum - microbiology
Sourdough fermentation
Starch - ultrastructure
Teff
Triticum - metabolism
Triticum - microbiology
Triticum aestivum
Weissella
Weissella - metabolism
title Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads
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