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Wheat breeding efforts, which have been focused narrowly on crop yield increases, have caused a reduction in genetic diversity. Namely, old wheat landraces have been unfairly neglected and reduced to small quantities in gene banks and, at lesser extent, in farm private collections for a long time. However, the local landraces and the traditional old varieties of wheat have gained new attention, presumably owing to the increased public awareness of the need to preserve genetic diversity and the increased consumers’ demand for genuine and traditional foods. The aim of this study was to evaluate the rheological properties of wholegrain flour from three different wheat species (7riticum aestivum subsp. aestivum, black grain bread wheat variety; Triticum turgidum subsp. durum, durum wheat; and Triticum aestivum subsp. spelta, spelt wheat) and to test their suitability to produce spontaneously fermented sourdough as an adequate leavening agent in wheat bread production. Spontaneous fermentation of flours was carried out for 5 days with back-slopping every 24 h (dough yield of 200) at 25°C. After achieving mature sourdough, the bread was prepared by replacing refined wheat flour at a 20% level with sourdough samples. Bread with the addition of sourdough made of modern wheat varicties and bakery yeast-fermented bread were used as controls. The technological properties of the wholegrain flours estimated by means of Mixolab indicated rather good protein quality and the ability to form doughs with good stability in all tested samples. The black grain wheat variety showed significantly longer dough development times and higher mixing and dough stability, while the GlutoPeak parameters obtained for this variety were comparable to those of modern wheat. The addition of sourdough from old wheat landraces resulted in breads of similar specific volume and texture. Regarding the sensory evaluation, the most prominent differences were obtained for the textural, odour, and flavour prop

This work describes the characterization of an artisanal sourdough set of bakeries located in the city of Valencia. Culture-dependent and –independent analyses detected Fructilactobacillus sanfranciscensis, Saccharomyces cerevisiae and Kazachstania humilis as dominant species. Nevertheless, specific technological parameters, including backslopping temperature, dough yield, or the addition of salt affected microbial counting, LAB/Yeast ratio, and gassing performance, favouring the appearance of several species of Lactobacillus sp., Limosilactobacillus pontis or Torulaspora delbrueckii as additional players. Sourdough leavening activity was affected positively by yeast counts and negatively by the presence of salt. In addition, the predominance of a particular yeast species appeared to impact the dynamics of CO2 release. Seven important flavour-active compounds (ethyl acetate, 1-hexanol, 2-penthylfuran, 3-ethyl-2-methyl-1,3-hexadiene, 2-octen-1-ol, nonanal and 1-nonanol) were detected in all samples and together with 3-methyl butanol and hexyl acetate represented more than the 53% of volatile abundancy in nine of the ten sourdoughs analysed. Even so, the specific microbial composition of each sample influenced the volatile profile. For example, the occurrence of K. humilis or S. cerevisiae as dominant yeast influenced the composition of major alcohol species, while F. sanfranciscensis and L. pontis positively correlated with aldehydes and octanoic acid content. In addition, relevant correlations could be also found among different technological parameters and between these, volatile compounds and microbial species. Overall, our study emphasises on how differences in technological parameters generate biodiversity in a relatively small set of artisan sourdoughs providing opportunities for excellence and quality baking products.

Bread and Puppet Theater's use of performing objects offers an aperture to contemplate complex assemblages that blur lines between the human and the nonhuman. Drawing upon cultural studies, feminist materialism, circus studies, and puppetry studies, I consider both the bread and the puppets as they intersect with various assemblages and fields of interpretation. These configurations demonstrate how the objects embody (non)human, material, and conceptual aspects. Because of this ability to exist within the meshes of binaries, performing objects are well suited to challenge and expose other binaries and hierarchies through three categories of analysis — movement, difference, and intra-action — based on Karan Barad's work on matter. In addition to the theoretical framework, I conducted ethnographic interviews and rely on my own experience as an apprentice at Bread and Puppet in 2004, considering myself as co-constitutive actant within the scope of analysis. I examine the way the theater uses sourdough bread and puppets as performing objects to create meaning, express ideology, apply tension within constructs of power, and demonstrate a model for co-dependent living between humans and objects

Determining the bioactive compounds during the production ofartisanal breads will allow us to identify healthy food alternatives that replaceultra-processed products, which cause health risks. Five formulations wereprepared: wheat flour+water (WF), whole wheat flour+water (WWF), wholewheat flour+water+beer (WWFB), whole wheat flour+water+beer+habanerochili (WWFBH) and whole wheat flour+water+beer+serrano chili (WWFBS).The WWFB bread was the fluffiest, and the WF and WWF breads were themost acidic. During the bread-making process, the total phenol content washigher in the WWFBS sourdough (33.74±0.03 mg GAE/100 g), while theWF bread had the highest total flavonoid content (13.32±0.06 mg QE/100g). Artisanal bread fermented with wheat flour without a starter cultureand vegetable substrate can be considered a functional food with a highercontent of bioactive compounds that benefits human health., Determinar los compuestos bioactivos durante la elaboración depanes artesanales permitirá identificar alternativas de alimentos saludablesque sustituyan a los productos ultraprocesados, que provocan riesgos ala salud. Se prepararon cinco formulaciones, harina de trigo+agua (HT),harina de trigo integral+agua (HTI), harina de trigo integral+agua+cerveza(HTIC), harina de trigo integral+agua+cerveza+chile habanero (HTICH) yharina de trigo integral+agua+cerveza+chile serrano (HTICS). El pan HTICfue el más esponjoso y los panes HT y HTI fueron los más ácidos. En elproceso de elaboración de pan, la cantidad de fenoles totales fue mayor enla masa madre HTICS (33.74±0.03 mg EAG/100 g), mientras que el panHT tuvo el mayor contenido de flavonoides totales (13.32±0.06 mg EQ/100g). El pan artesanal fermentado con harina de trigo sin cultivo iniciador ysustrato vegetal puede considerarse como un alimento funcional con unmayor contenido de compuestos bioactivos que beneficie la salud del serhumano.

The sourdough is a biological complex matrix consisting of yeasts and lactic acid bacteria, derived from the spontaneous fermentation of the native microorganisms normally present in flour. In Italy, the microbiota of several hundred sourdoughs have been characterized at molecular and functional level and some of them have received the Protected Designation of Origin Annotation (PDO) or Protected Geographical Indication (PGI). Also in Sardinia, until the ‘50s, the barley carasau bread was produced using a sourdough named Ghimisone. The importance of keeping regional traditions alive and scientific curiosity have led to this work in which the mycobiota of Ghimisone was investigated for the first time. Three types of Ghimisones have been set up using flours of barley, naked barley, and a mixture of naked barley and “black lentil” of Calasetta. The mycobiota from these sourdoughs were investigated using independent molecular culture identification. Twenty different fungal species were found. The results were unexpected and showed that the mycobiome of Ghimisone is different from all other sourdoughs known in the literature. The diversity in the mycobiome of Ghimisone compared to known sourdoughs might suggests different nutritional and aromatic characteristics of its derived barley bread.

The sourdough is a biological complex matrix consisting of yeasts and lactic acid bacteria, derived from the spontaneous fermentation of the native microorganisms normally present in flour. In Italy, the microbiota of several hundred sourdoughs have been characterized at molecular and functional level and some of them have received the Protected Designation of Origin Annotation (PDO) or Protected Geographical Indication (PGI). Also in Sardinia, until the ‘50s, the barley carasau bread was produced using a sourdough named Ghimisone. The importance of keeping regional traditions alive and scientific curiosity have led to this work in which the mycobiota of Ghimisone was investigated for the first time. Three types of Ghimisones have been set up using flours of barley, naked barley, and a mixture of naked barley and “black lentil” of Calasetta. The mycobiota from these sourdoughs were investigated using independent molecular culture identification. Twenty different fungal species were found. The results were unexpected and showed that the mycobiome of Ghimisone is different from all other sourdoughs known in the literature. The diversity in the mycobiome of Ghimisone compared to known sourdoughs might suggests different nutritional and aromatic characteristics of its derived barley bread.

The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological properties, ultrastructure and baking quality. Modern wheat sourdough bread and bakery yeast fermented bread were used as controls. Sourdoughs produced from modern and ancient wheats exerted different effects on dough viscoelastic properties, bread specific volume, texture, firming rate, colour and sensory properties, while there was no influence on bread water activity. Both khorasan sourdough, being characterised with the highest dough strength and dense gluten protein matrix, and emmer sourdough, with loose and thin gluten strands of low strength, yielded breads characterised by low specific volume and hard crumb texture. Spelt and modern wheat sourdough were characterised by foam-like dough structures with entrapped gas cells leading to breads of similar specific volume and texture. Although the yeast-fermented wheat flour exerted a higher specific volume and the lowest firmness, the sourdough wheat flour bread had a lower firming rate. A comparison of sourdough bread prepared with modern and ancient wheats revealed that breads based on ancient varieties possess a less noticeable sour taste, odour and flavour, thus contributing to more sensory-appealing sourdough bread.

This study aimed to evaluate the effect of breads made with two different wheat evolutionary populations (EPs), compared with a modern variety, on postprandial blood glucose and insulin responses. A randomized controlled crossover postprandial study involving 12 healthy subjects was conducted. Seven non-commercial breads produced with flours from two different bread wheat (T. aestivum L.) EPs (Bio2, ICARDA) and a modern bread wheat variety (Bologna) were considered controls, with two different bread-making processes (Saccharomyces cerevisiae and sourdough), and were specifically formulated for the study. Postprandial incremental curves, incremental area under the curve (IAUC), maximum postprandial peaks for blood glucose and plasma insulin over 2 h after administration of isoglucidic portions of breads (50 g of available carbohydrates) were evaluated. The comparison of incremental curves, IAUC, and maximum postprandial peaks after consumption of breads formulated with EPs and control breads showed no differences among samples. Neither the flour nor the leavening technic used for the baking were effective in inducing a different postprandial response compared with the Bologna variety. EPs, being characterized by higher degree of crop genetic diversity, may have a relevant agronomic role to guarantee good and stable yields and quality under low input management in a changing climate; however, future studies are needed to better investigate their potential positive effect on human health.

Wholemeal flours from blends of bread wheat, emmer and spelt were processed into bread using yeast-based and sourdough fermentation. The bread wheat flour contained significantly higher concentrations of total dietary fibre and fructans than the spelt and emmer flours, the latter having the lowest contents. Breadmaking using sourdough and yeast systems resulted in changes in composition from flour to dough to bread including increases in organic acids and mannitol in the sourdough system and increases in amino acids and sugars (released by hydrolysis of proteins and starch, respectively) in both processing systems. The concentrations of fructans and raffinose (the major endogenous FODMAPs) were reduced by yeast and sourdough fermentation, with yeast having the greater effect. Both systems resulted in greater increases in sugars and glycerol in emmer than in bread wheat and spelt, but the significance of these differences for human health has not been established.

[ES] Masa madre y las figuraciones fantásticas se compone de una serie de experimentaciones matéricas que surgen previas a la etapa del confinamiento generado por la pandemia mundial del Covid-19. Se replantea durante este periodo poniendo el foco en analizar la simbología y la realización del pan casero en momentos de crisis a través de una producción artística de prototipos escultóricos mediante figuraciones fantásticas., [EN] Sourdough and fantastic figurations is made up of a series of material experiments that arise prior to the confinement stage generated by the global Covid-19 pandemic. It is rethought during this period, focusing on analyzing the symbolism and the realization of homemade bread in times of crisis throughout an artistic production of sculptural prototypes by fantastic figurations.

[ES] Masa madre y las figuraciones fantásticas se compone de una serie de experimentaciones matéricas que surgen previas a la etapa del confinamiento generado por la pandemia mundial del Covid-19. Se replantea durante este periodo poniendo el foco en analizar la simbología y la realización del pan casero en momentos de crisis a través de una producción artística de prototipos escultóricos mediante figuraciones fantásticas., [EN] Sourdough and fantastic figurations is made up of a series of material experiments that arise prior to the confinement stage generated by the global Covid-19 pandemic. It is rethought during this period, focusing on analyzing the symbolism and the realization of homemade bread in times of crisis throughout an artistic production of sculptural prototypes by fantastic figurations.

A standard level of sugar addition to bread is 2% (flour base) but sweet baked goods including hamburger buns, hot dog buns and some sandwich bread contain more than 10% sucrose. This study aimed to provide an integrated assessment of different strategies for sugar-reduced bread by using isomaltooligosaccharides (IMO) as bulk sweetening agent, polysaccharide hydrolases to generate sugars from flour polysaccharides, and sourdough. Trained panel sensory analyses of the intensity of sour and sweet tastes were compared to the concentration of organic acids and the sugar concentration of bread. Sourdough fermentation reduced the sweet taste intensity of bread produced with 9% sucrose. This effect was more pronounced with Leuconostoc mesenteroides, which converts fructose to mannitol with concomitant production of acetate. Addition of up to 20% sourdough fermented with Weissella cibaria 10 M, which does not produce mannitol and less acetate when compared to L. mesenteroides, did not substantially reduce the sweet taste intensity. Bread produced with 9% IMO tasted less sweet than bread prepared with 9% sucrose but partial replacement of sucrose with IMO maintained the sweet taste intensity. Addition of 4.5% IMO in combination with W. cibaria sourdough, amyloglucosidase and the fructosidase FruA enabled production of bread with 50% reduced sucrose addition while maintaining the sweet taste intensity. In conclusion, the single use of a sweet bulking agent, of amyloglucosidase or fructanases or the use of sourdough alone, did not maintain the sweet taste intensity of sugar-reduced bread, however, a combination of the three approaches allowed a reduction of sucrose addition without reducing the sweet taste intensity.

A standard level of sugar addition to bread is 2% (flour base) but sweet baked goods including hamburger buns, hot dog buns and some sandwich bread contain more than 10% sucrose. This study aimed to provide an integrated assessment of different strategies for sugar-reduced bread by using isomaltooligosaccharides (IMO) as bulk sweetening agent, polysaccharide hydrolases to generate sugars from flour polysaccharides, and sourdough. Trained panel sensory analyses of the intensity of sour and sweet tastes were compared to the concentration of organic acids and the sugar concentration of bread. Sourdough fermentation reduced the sweet taste intensity of bread produced with 9% sucrose. This effect was more pronounced with Leuconostoc mesenteroides, which converts fructose to mannitol with concomitant production of acetate. Addition of up to 20% sourdough fermented with Weissella cibaria 10 M, which does not produce mannitol and less acetate when compared to L. mesenteroides, did not substantially reduce the sweet taste intensity. Bread produced with 9% IMO tasted less sweet than bread prepared with 9% sucrose but partial replacement of sucrose with IMO maintained the sweet taste intensity. Addition of 4.5% IMO in combination with W. cibaria sourdough, amyloglucosidase and the fructosidase FruA enabled production of bread with 50% reduced sucrose addition while maintaining the sweet taste intensity. In conclusion, the single use of a sweet bulking agent, of amyloglucosidase or fructanases or the use of sourdough alone, did not maintain the sweet taste intensity of sugar-reduced bread, however, a combination of the three approaches allowed a reduction of sucrose addition without reducing the sweet taste intensity.

The practice of sourdough bread-making is an ancient science that involves the development, maintenance, and use of a diverse and complex starter culture. The sourdough starter culture comes in many different forms and is used in bread-making at both artisanal and commercial scales, in countries all over the world. While there is ample scientific research related to sourdough, there is no standardized approach to using sourdough starters in science or the bread industry; and there are few recommendations on future directions for sourdough research. Our review highlights what is currently known about the microbial ecosystem of sourdough (including microbial succession within the starter culture), methods of maintaining sourdough (analogous to land management) on the path to bread production, and factors that influence the sensory qualities of the final baked product. We present new hypotheses for the successful management of sourdough starters and propose future directions for sourdough research and application to better support and engage the sourdough baking community.

The practice of sourdough bread-making is an ancient science that involves the development, maintenance, and use of a diverse and complex starter culture. The sourdough starter culture comes in many different forms and is used in bread-making at both artisanal and commercial scales, in countries all over the world. While there is ample scientific research related to sourdough, there is no standardized approach to using sourdough starters in science or the bread industry; and there are few recommendations on future directions for sourdough research. Our review highlights what is currently known about the microbial ecosystem of sourdough (including microbial succession within the starter culture), methods of maintaining sourdough (analogous to land management) on the path to bread production, and factors that influence the sensory qualities of the final baked product. We present new hypotheses for the successful management of sourdough starters and propose future directions for sourdough research and application to better support and engage the sourdough baking community.

Recent studies suggest that the beneficial properties provided by sourdough fermentation may be translated to the development of new GF products that could improve their technological and nutritional properties. The main objective of this manuscript is to review the current evidence regarding the elaboration of GF baked goods, and to present the latest knowledge about the so-called sourdough biotechnology. A bibliographic search of articles published in the last 12 years has been carried out. It is common to use additives, such as hydrocolloids, proteins, enzymes, and emulsifiers, to technologically improve GF products. Sourdough is a mixture of flour and water fermented by an ecosystem of lactic acid bacteria (LAB) and yeasts that provide technological and nutritional improvements to the bakery products. LAB-synthesized biopolymers can mimic gluten molecules. Sourdough biotechnology is an ecological and cost-effective technology with great potential in the field of GF products. Further research is necessary to optimize the process and select species of microorganisms robust enough to be competitive in any circumstance.

Sourdough starters are naturally occurring microbial communities in which the environment, ingredients, and bakers are potential sources of microorganisms. The relative importance of these pools remains unknown. Here, bakers from two continents used a standardized recipe and ingredients to make starters that were then baked into breads. We characterized the fungi and bacteria associated with the starters, bakers' hands, and ingredients using 16S and internal transcribed spacer (ITS) rRNA gene amplicon sequencing and then measured dough acidity and bread flavor. Starter communities were much less uniform than expected, and this variation manifested in the flavor of the bread. Starter communities were most similar to those found in flour but shared some species with the bakers' skin. While humans likely contribute microorganisms to the starters, the reverse also appears to be true. This bidirectional exchange of microorganisms between starters and bakers highlights the importance of microbial diversity on bodies and in our environments as it relates to foods.IMPORTANCE Sourdough starters are complex communities of yeast and bacteria which confer characteristic flavor and texture to sourdough bread. The microbes present in starters can be sourced from ingredients or the baking environment and are typically consistent over time. Herein, we show that even when the recipe and ingredients for starter and bread are identical, different bakers around the globe produce highly diverse starters which then alter bread acidity and flavor. Much of the starter microbial community comes from bread flour, but the diversity is also associated with differences in the microbial community on the hands of bakers. These results indicate that bakers may be a source for yeast and bacteria in their breads and/or that bakers' jobs are reflected in their skin microbiome.

The Finnish farmhouse ale sahti is unique in that it is fermented with baking, rather than brewing strains of Saccharomyces cerevisae. The custom of maintaining farmhouse yeast cultures is however no longer practiced in Finland, and much yeast derived diversity in sahti beers has presumably been lost as a consequence. Here, the brewing potential of a number of sourdough derived strains was tested with respect to a number of different fermentation traits. Seven strains originally isolated from Finnish or Italian sourdough cultures were used to ferment high gravity sahti wort (20°P), and fermentation performance together with production of volatile compounds were assessed and compared with a reference baking yeast. Strains differed in terms of fermentation rate, yield, yeast viability and beer flavour profile. All were maltotriose positive, but utilisation varied so that alcohol yield could be greater or lower than that of the reference strain, with values ranging from 6.6 to 7.9% (v/v). Production of aroma compounds was also variable so that it was possible to identify strains producing high levels of esters and those with lower production, which could be used to emphasise flavours originating from raw materials. All strains generated 4‐vinyl guaiacol and so would be suitable for other beers where this is a part of the normal flavour profile. Results suggest that sourdough isolates of S. cerevisiae are suitable for sahti production, but could also be applied to other beer styles as a way to differentiate products.

Sourdough starters are naturally occurring microbial communities in which the environment, ingredients, and bakers are potential sources of microorganisms. The relative importance of these pools remains unknown. Here, bakers from two continents used a standardized recipe and ingredients to make starters that were then baked into breads. We characterized the fungi and bacteria associated with the starters, bakers' hands, and ingredients using 16S and internal transcribed spacer (ITS) rRNA gene amplicon sequencing and then measured dough acidity and bread flavor. Starter communities were much less uniform than expected, and this variation manifested in the flavor of the bread. Starter communities were most similar to those found in flour but shared some species with the bakers' skin. While humans likely contribute microorganisms to the starters, the reverse also appears to be true. This bidirectional exchange of microorganisms between starters and bakers highlights the importance of microbial diversity on bodies and in our environments as it relates to foods.IMPORTANCE Sourdough starters are complex communities of yeast and bacteria which confer characteristic flavor and texture to sourdough bread. The microbes present in starters can be sourced from ingredients or the baking environment and are typically consistent over time. Herein, we show that even when the recipe and ingredients for starter and bread are identical, different bakers around the globe produce highly diverse starters which then alter bread acidity and flavor. Much of the starter microbial community comes from bread flour, but the diversity is also associated with differences in the microbial community on the hands of bakers. These results indicate that bakers may be a source for yeast and bacteria in their breads and/or that bakers' jobs are reflected in their skin microbiome.

Microalgae nutritional and healthy dietary pattern might be affected by processes like breadmaking when used as ingredient. This study aims to determine the role of dough acidification on the nutritional pattern of Chlorella vulgaris enriched breads. Different levels of microalga (1%, 2% and 3%) were incorporated in the recipe in the presence of either 10% sourdough or chemically acidified doughs. Dough and bread characteristics were evaluated. Addition of microalga reduced the slice area and increased the crumb hardness, but it could be counteracted by increasing dough hydration and adapting proofing time. Doughs and breads enriched with microalga had green color. Dough acidification led to softer breads and enhanced the antioxidant activity of enriched breads. Microalgae incorporation increased the protein and ash content of the breads. Microalgae enriched breads made with chemically acidified doughs or sourdoughs had higher Total Phenolic Content and antioxidant activity as assessed by FRAP and ABTS methods.

Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food. In recent decades, gluten-free raw materials have gained more attention due to the diffusion of food disorders such as coeliac disease, but, at the same time, they present difficult manipulation and scarce technological properties because of the absence of gluten. For this reason, the present work was aimed at selecting starter cultures for sourdough application that are isolated from fermentation of sorghum flour. Three isolates of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa were selected for the following properties: exopolysaccharide synthesis, acidification, CO2 production, and amylase activity. The investigated phenotypic characteristics were confirmed by genomic analyses, which also highlighted other potentially beneficial features for use in bakery products employment. These strains, together with bakery yeast, were used for bread preparation using sorghum and wheat flour and after 24 h of fermentation the resulting dough was analyzed to assess the improvement of its characteristics. The presence of lactic acid bacteria (LAB) had a great impact on the final dough, and the best preparation, from a rheological point of view, resulted in one made of sorghum and wheat flour with added LAB and bakery yeast, whose resulting characteristics were similar to all wheat flour doughs. The results of this study suggest a potential application of the selected starters in sorghum composite bread and should be validated with data from large-scale pilot tests conducted in industrial bakeries.

Sourdough starters are naturally occurring microbial communities in which the environment, ingredients, and bakers are potential sources of microorganisms. The relative importance of these pools remains unknown. Here, bakers from two continents used a standardized recipe and ingredients to make starters that were then baked into breads. We characterized the fungi and bacteria associated with the starters, bakers' hands, and ingredients using 16S and internal transcribed spacer (ITS) rRNA gene amplicon sequencing and then measured dough acidity and bread flavor. Starter communities were much less uniform than expected, and this variation manifested in the flavor of the bread. Starter communities were most similar to those found in flour but shared some species with the bakers' skin. While humans likely contribute microorganisms to the starters, the reverse also appears to be true. This bidirectional exchange of microorganisms between starters and bakers highlights the importance of microbial diversity on bodies and in our environments as it relates to foods.IMPORTANCE Sourdough starters are complex communities of yeast and bacteria which confer characteristic flavor and texture to sourdough bread. The microbes present in starters can be sourced from ingredients or the baking environment and are typically consistent over time. Herein, we show that even when the recipe and ingredients for starter and bread are identical, different bakers around the globe produce highly diverse starters which then alter bread acidity and flavor. Much of the starter microbial community comes from bread flour, but the diversity is also associated with differences in the microbial community on the hands of bakers. These results indicate that bakers may be a source for yeast and bacteria in their breads and/or that bakers' jobs are reflected in their skin microbiome.

This study investigated the effect of fermentation on the physicochemical properties of β-glucans in oat sourdough. Sourdoughs were produced from oat using homo-fermentative lactic acid bacteria, Lactobacillus plantarum 22134. The contents of total β-glucan and soluble β-glucan, the molecular weight (MW) of β-glucan and the viscosity of the extracted β-glucans were determined at 0, 4, 8, 10 and 12 h of fermentation. The total β-glucan content decreased from 4.89% to 4.23% after 12 h of fermentation. The soluble β-glucan concentration increased from 1.89% to 2.18% and then decreased to 1.97% after 8 h of fermentation. The content of β-glucans with MW > 105 decreased from 0 to 4 h of fermentation, followed by an increase and then a decrease after 8 h. The oat sourdough fermented for 8 h had high viscosity, which could be more beneficial for health and bread texture quality, especially for gluten-free breads. International Journal of Food Science and Technology

Sviluppo della produzione del pane all'interno della storia della civiltà mediterranea., As one of the most traditional biotechnologies, sourdough fermentation has deep effects on rheology, sensory and shelf life attributes of baked goods. The most recent literature has also highlighted the effects of sourdough fermentations on several functional/nutritional features of baked goods. While some aspects such as the potential to lower glycemic index, increase mineral bioavailability and decrease the gluten content have been proven almost definitively, others potentialities are emerging, which deserve novel insights. This reviews reports the main evidence on the use of sourdough fermentation for salt reduction in baked goods, management of irritable bowel syndrome (IBS), synthesis/release of bioactive compounds, especially the metabolism of phenolic compounds, and exploitation of the potential of non-conventional flours (legumes and pseudo-cereals) and milling by-products (bran and germ). A brief description on the spiritual, cultural and functional/nutritional significance of leavened bread throughout centuries has also given.

Chia, is a gluten-free, rich in proteins, oilseed that is “on trend” as an alternative ingredient in food production, adding nutritional value. As a reservoir of natural biodiversity, lactic acid bacteria development, during spontaneous chia flour fermentation (sourdough) for 10 days, were investigated by culturing and high throughput sequencing (HTS). Culture-dependent analysis showed a rapid increase in total LAB numbers from the second day of sourdough refreshment. Taxonomical identification of LAB isolates by rep-PCR and further 16S rRNA sequencing was performed. Besides Among identified LAB by culture-dependent approach, species from genus Enterococcus were the most abundant; Lactococcus (Lc. lactis), Lactobacillus (L. rhamnosus) and Weissella (W. cibaria) species were also isolated. By HTS, twelve OTUs belonging to LAB genera were identified during chia sourdough fermentation with an increased Lactobacillus diversity. Enterococcus (E.) faecium, E. mundtii, W. cibaria and L. rhamnosus were detected as dominant species in the final propagation stages while Bacillus and Clostridium were mostly present during first fermentation stages. The investigation of biotechnological and safety traits (acidification ability, protein hydrolysis, exopolysaccharides production, antimicrobial activity and antibiotic resistance) of 15 representative LAB strains was performed. Strains characterization led to the selection of Lc. lactis CH179, L. rhamnosus CH34 and W. cibaria CH28 as candidates to be used as novel functional starter culture for gluten-free chia fermented products. As far as we know, this is the first study providing information on the molecular inventory of LAB population during spontaneous fermentation of chia sourdough.

Interactions between microorganisms are key to their performance in food habitats. Improved understanding of these interactions supports rational improvement of food fermentations. This study aimed at identifying interactions between lactic acid bacteria and yeast during sourdough fermentation. Therefore, the lactic acid bacteria Lactobacillus plantarum and Lactobacillus sanfranciscensis were co-cultured with the yeast Saccharomyces cerevisiae in a newly developed medium, as well as in situ in a sourdough-like environment. L. sanfranciscensis was found to be stimulated by a secreted factor of S. cerevisiae in any tested in vitro situation, whereas L. plantarum and S. cerevisiae stimulated each other only in the presence of glucose, fructose and lactose as carbon source, but not with galactose, maltose, sucrose and starch. Moreover, it was demonstrated that L. sanfranciscensis is stimulated by CO2 and another yet to be identified factor produced by yeast in a sourdough-like environment. In conclusion, S. cerevisiae produces growth factors stimulatory to lactic bacteria. The nature and the efficacy of these growth factors depend on the target species and on the supplied carbon source.

QC 20161219

Rye bread has shown potential as a health-beneficial component in the diet, especially in relation to non-communicable diseases. To have a beneficial effect in reality, however, it also needs to be available, chosen and eaten. Less research has focused on rye bread from a consumer perspective. The main aim was to investigate consumption patterns, health-related and sensory qualities and consumer perceptions of bread, more specifically commercial rye bread. In Study I, secondary analysis was performed on bread consumption data from a national dietary survey (n=1,435, 18-80 years). In Study II, commercial rye breads (n=24) were characterized by sensory descriptive analysis; the in vitro measurement fluidity index (FI) was used to predict glycemic properties, and chemical acidity was measured. Study III was a consumer test (n=398, 18-80 years), where acceptance and perceptions of nine rye breads were investigated. Study IV was a web-based and postal sequential mixed-mode survey (n=1,134, 18-80 years) with open-ended items covering health-related perceptions of bread. Consumers with the lowest intake of whole grain and rye bread were from younger age groups, families with children and groups with lower educational levels. Health-related and sensory properties of commercial rye bread varied widely. The FI indicated more beneficial glycemic properties in half of the samples and this was associated with a chewy, dry texture and sour flavor. The younger consumer group (18-44 years) differed in their liking compared to the older group (45-80 years) and displayed a preference toward bread with less whole grain and rye, although different clusters were identified. Rye bread liking was associated with bread type consumed in childhood, food choice motives and educational level. Most (75%) knew of bread they considered healthy. Coarse, whole grain, fiber, sourdough and rye were perceived to be good for the stomach, bowel and, to have good satiation and glycemic properties. Few he

Rye bread has shown potential as a health-beneficial component in the diet, especially in relation to non-communicable diseases. To have a beneficial effect in reality, however, it also needs to be available, chosen and eaten. Less research has focused on rye bread from a consumer perspective. The main aim was to investigate consumption patterns, health-related and sensory qualities and consumer perceptions of bread, more specifically commercial rye bread. In Study I, secondary analysis was performed on bread consumption data from a national dietary survey (n=1,435, 18-80 years). In Study II, commercial rye breads (n=24) were characterized by sensory descriptive analysis; the in vitro measurement fluidity index (FI) was used to predict glycemic properties, and chemical acidity was measured. Study III was a consumer test (n=398, 18-80 years), where acceptance and perceptions of nine rye breads were investigated. Study IV was a web-based and postal sequential mixed-mode survey (n=1,134, 18-80 years) with open-ended items covering health-related perceptions of bread. Consumers with the lowest intake of whole grain and rye bread were from younger age groups, families with children and groups with lower educational levels. Health-related and sensory properties of commercial rye bread varied widely. The FI indicated more beneficial glycemic properties in half of the samples and this was associated with a chewy, dry texture and sour flavor. The younger consumer group (18-44 years) differed in their liking compared to the older group (45-80 years) and displayed a preference toward bread with less whole grain and rye, although different clusters were identified. Rye bread liking was associated with bread type consumed in childhood, food choice motives and educational level. Most (75%) knew of bread they considered healthy. Coarse, whole grain, fiber, sourdough and rye were perceived to be good for the stomach, bowel and, to have good satiation and glycemic properties. Few he

Rye bread has shown potential as a health-beneficial component in the diet, especially in relation to non-communicable diseases. To have a beneficial effect in reality, however, it also needs to be available, chosen and eaten. Less research has focused on rye bread from a consumer perspective. The main aim was to investigate consumption patterns, health-related and sensory qualities and consumer perceptions of bread, more specifically commercial rye bread. In Study I, secondary analysis was performed on bread consumption data from a national dietary survey (n=1,435, 18-80 years). In Study II, commercial rye breads (n=24) were characterized by sensory descriptive analysis; the in vitro measurement fluidity index (FI) was used to predict glycemic properties, and chemical acidity was measured. Study III was a consumer test (n=398, 18-80 years), where acceptance and perceptions of nine rye breads were investigated. Study IV was a web-based and postal sequential mixed-mode survey (n=1,134, 18-80 years) with open-ended items covering health-related perceptions of bread. Consumers with the lowest intake of whole grain and rye bread were from younger age groups, families with children and groups with lower educational levels. Health-related and sensory properties of commercial rye bread varied widely. The FI indicated more beneficial glycemic properties in half of the samples and this was associated with a chewy, dry texture and sour flavor. The younger consumer group (18-44 years) differed in their liking compared to the older group (45-80 years) and displayed a preference toward bread with less whole grain and rye, although different clusters were identified. Rye bread liking was associated with bread type consumed in childhood, food choice motives and educational level. Most (75%) knew of bread they considered healthy. Coarse, whole grain, fiber, sourdough and rye were perceived to be good for the stomach, bowel and, to have good satiation and glycemic properties. Few he

Lactobacillus sp. isolated from sourdough (collected from local bakery) in whole wheat flour, refined flour and in cow milk curd were analyzed based on the nutritional and phytochemical profiles of sourdough. In antibiotic disk diffusion assay, Lactobacillus sp. shows negligible resistance towards streptomycin discs while no resistance was reported in case of chloramphenicol discs. The biochemical parameters show increase in carbohydrate, protein, riboflavin and folic acid contents in sourdough fermented with lactic acid bacteria. Curd made with only lactic acid bacteria isolate shows higher riboflavin content compared to other fermented food samples. Phytochemical profile shows that, the amount of bioactive compounds decreases with fermentation and present in higher amount in newly fermented sourdough with flavonoid and phenolic contents.

Lactobacillus sp. isolated from sourdough (collected from local bakery) in whole wheat flour, refined flour and in cow milk curd were analyzed based on the nutritional and phytochemical profiles of sourdough. In antibiotic disk diffusion assay, Lactobacillus sp. shows negligible resistance towards streptomycin discs while no resistance was reported in case of chloramphenicol discs. The biochemical parameters show increase in carbohydrate, protein, riboflavin and folic acid contents in sourdough fermented with lactic acid bacteria. Curd made with only lactic acid bacteria isolate shows higher riboflavin content compared to other fermented food samples. Phytochemical profile shows that, the amount of bioactive compounds decreases with fermentation and present in higher amount in newly fermented sourdough with flavonoid and phenolic contents.

Rye bread has shown potential as a health-beneficial component in the diet, especially in relation to non-communicable diseases. To have a beneficial effect in reality, however, it also needs to be available, chosen and eaten. Less research has focused on rye bread from a consumer perspective. The main aim was to investigate consumption patterns, health-related and sensory qualities and consumer perceptions of bread, more specifically commercial rye bread. In Study I, secondary analysis was performed on bread consumption data from a national dietary survey (n=1,435, 18-80 years). In Study II, commercial rye breads (n=24) were characterized by sensory descriptive analysis; the in vitro measurement fluidity index (FI) was used to predict glycemic properties, and chemical acidity was measured. Study III was a consumer test (n=398, 18-80 years), where acceptance and perceptions of nine rye breads were investigated. Study IV was a web-based and postal sequential mixed-mode survey (n=1,134, 18-80 years) with open-ended items covering health-related perceptions of bread. Consumers with the lowest intake of whole grain and rye bread were from younger age groups, families with children and groups with lower educational levels. Health-related and sensory properties of commercial rye bread varied widely. The FI indicated more beneficial glycemic properties in half of the samples and this was associated with a chewy, dry texture and sour flavor. The younger consumer group (18-44 years) differed in their liking compared to the older group (45-80 years) and displayed a preference toward bread with less whole grain and rye, although different clusters were identified. Rye bread liking was associated with bread type consumed in childhood, food choice motives and educational level. Most (75%) knew of bread they considered healthy. Coarse, whole grain, fiber, sourdough and rye were perceived to be good for the stomach, bowel and, to have good satiation and glycemic properties. Few he

Rye bread has shown potential as a health-beneficial component in the diet, especially in relation to non-communicable diseases. To have a beneficial effect in reality, however, it also needs to be available, chosen and eaten. Less research has focused on rye bread from a consumer perspective. The main aim was to investigate consumption patterns, health-related and sensory qualities and consumer perceptions of bread, more specifically commercial rye bread. In Study I, secondary analysis was performed on bread consumption data from a national dietary survey (n=1,435, 18-80 years). In Study II, commercial rye breads (n=24) were characterized by sensory descriptive analysis; the in vitro measurement fluidity index (FI) was used to predict glycemic properties, and chemical acidity was measured. Study III was a consumer test (n=398, 18-80 years), where acceptance and perceptions of nine rye breads were investigated. Study IV was a web-based and postal sequential mixed-mode survey (n=1,134, 18-80 years) with open-ended items covering health-related perceptions of bread. Consumers with the lowest intake of whole grain and rye bread were from younger age groups, families with children and groups with lower educational levels. Health-related and sensory properties of commercial rye bread varied widely. The FI indicated more beneficial glycemic properties in half of the samples and this was associated with a chewy, dry texture and sour flavor. The younger consumer group (18-44 years) differed in their liking compared to the older group (45-80 years) and displayed a preference toward bread with less whole grain and rye, although different clusters were identified. Rye bread liking was associated with bread type consumed in childhood, food choice motives and educational level. Most (75%) knew of bread they considered healthy. Coarse, whole grain, fiber, sourdough and rye were perceived to be good for the stomach, bowel and, to have good satiation and glycemic properties. Few he

Benzoxazinoids (Bx) and their metabolites are molecules with suggested health effects in humans, found in cereal grains and consequently in cereal foods. However, to date little is known about the amount of Bx in our diet. In this study, deuterated standards 2-hydroxy-1,4-benzoxazin-3-one (HBOA-d4) and 2-hydroxy-N-(2-hydroxyphenyl) acetamide (HHPAA-d4) were synthesized, to allow quantification of nine Bx and their metabolites in 30 breads and flours from Nordic countries by UHPLC-MS/MS. Samples containing rye had larger amounts of Bx (143–3560 µg/g DM) than the ones containing wheat (11–449 µg/g DM). More Bx were found in whole grain wheat (57–449 µg/g DM) compared to refined wheat (11–92 µg/g DM) breads. Finnish sourdough rye breads were notably high in their 2-hydroxy-N-(2-hydroxyphenyl) acetamide (HHPAA) concentration (40–48 µg/g DM). This new information on Bx content in flours and breads available in the Nordic countries will be useful for future work on determining dietary exposure to Bx.

The literature review deals with faba bean and the important effects of lactic acid bacteria (LAB) fermentation on legumes. Particularly, the information about sourdough and LAB microbiota together with the main factors affecting sourdough microbial community is presented. A brief introduction regarding the methods used for LAB identification is also given. The main aim of the experimental study was to identify LAB microbiota in faba bean sourdoughs of two different varieties during backslopping procedure. Doughs from Italian (I) and Finnish (F) faba bean flours were spontaneously fermented and propagated daily through backslopping on a laboratory scale for 14 days. Samples were taken from selected propagation times (0, 1, 2, 5, 7, and 14) for microbiological and biochemical analyses. The pH values and total titratable acidity (TTA) were monitored throughout the process. Analyses of organic acids and oligosaccharides of selected samples were carried out with HPLC methods at University of Bari, Italy. The identity of the LAB isolates was revealed by sequence analysis of 16S rDNA and the differentiation of LAB strains was analyzed by randomly amplified polymorphic DNA (RAPD)-PCR. Minor changes occurred between I and F sourdoughs based on microbiological and biochemical analyses. However, several differences were found in LAB diversity between these two sourdoughs. More variety of LAB species and higher strains diversity were found in F faba bean sourdough. Besides Pediococcus pentosaceus, Leuconostoc mesenteroides, and Weissella koreensis identified in both sourdoughs, Enterococcus casseliflavus, Enterococcus faecium, Lactobacillus sakei, Lactococcus lactis, and Weissella cibaria were only detected in F sourdough. In both sourdoughs, Pediococcus pentosaceus was predominant and persistent. Also, Leuconostoc mesenteroides was found as second frequent species in both sourdoughs. According to all analyses, the maturity of sourdoughs was achieved during 5 days of propagati

Wheat bran is obtained after conventional milling of wheat grains for the production of white flour, which is an important source of dietary fiber, vitamins and minerals, but still remains underutilized in food manufacturing. In spite of the increasing evidence about the health effects of whole-meal and fiber-rich foods, refined white flour is still preferred. Bran also has a negative influence on dough rheology, texture and the sensory quality of bread, which limits its use in bran bread baking. The use of starter culture for sourdough fermentation can drive the fermentation process and confer specific changes on the matrix. Exopolysaccharides (EPS) produced by some lactic acid bacteria (LAB) are important due to their physicochemical properties affecting dough rheology and bread texture, as well as their health-promoting potential. The screening of EPS-producing strains has been carried out mostly on wheat and rye sourdough, and very few studies have considered different matrices. The objective of this work was to determine and compare whole-wheat flour and wheat bran fermentation by two strains of LAB (Leuconostoc spp. and Weissella spp.) in the presence of added sucrose and without, and to study the effect of sourdough obtained with a selected EPS-producing LAB strain on the quality of bread and its shelf-life. Sourdough quality was studied by means of microbiological, rheological and chemical analysis by comparing the growth and acidification performance in the different matrices, and by evaluating EPS production using viscosity measurements. The physical and mechanical properties of fresh bread made using the best EPS producer LAB were investigated to study the product shelf-life by using the seed replacement method and texture analysis test. The results showed that dough prepared with Weissella confusa with added sucrose had a positive impact on viscosity, as well as providing mild acidic sourdough leading to better bread quality properties, whereas in the pr

Faba bean flour is a sustainable and relatively inexpensive way to make protein rich food in comparison with meat products, because it has high proteins content (rich in lysine (30%)) and considerable amounts of vitamins, minerals and dietary fibre. Even rough faba bean is widely cultivated and consumed, few data is available concerning the suitability to be fermented. The objective of this master’s thesis was to study the potential of sourdough fermentation of faba bean with selected lactic acid bacteria for in situ production of dextrans as texture forming components for various food applications. In this study, the growth and dextran formation by Leuconostoc and Weissella in faba bean sourdoughs were investigated. Eight lactic acid bacteria belonging to genera Leuconostoc and Weissella characterized for slime formation were used as starters for in situ formation of exopolysaccharides in faba bean flour. The growth of lactic acid bacteria, pH and acidity, and viscosity of different sourdoughs were analyzed. An enzyme assisted method and acid hydrolysis were used to analyze dextran content with further quantification by HPAEC-PAD. The amount of dextran formed by Leuc. pseudomesenteroides DSM 20193, Leuc. mesenteroides subsp mesenteroides LMG 7939, Leuc. Citreum DSM 5577, W. cibaria LMG 17699, and W. cibaria Sj1b varied from 1.86 to 4.22 g kg-1 (wet weight), which allows the possibilities to use dextran as alternatives for hydrocolloids in food applications. The synthesized dextran increased significantly viscosity of sourdoughs. After fermentation, the amount of raffinose family oligosaccharides (RFO) were decreased. The results of the sourdough fermented faba bean flours showed that Leuc. pseudomesenteroides DSM 20193 and Leuc. Mesenteroides subsp mesenteroides LMG 7939 were the most potential strains to produce dextrans and increase viscosity properties.

Phytases are enzymes capable of sequentially dephosphorylating phytic acid to products of lower chelating capacity and higher solubility, abolishing its inhibitory effect on intestinal mineral absorption. Genetic constructions were made for expressing two phytases from bifidobacteria in Lactobacillus casei under the control of a nisin-inducible promoter. L. casei was able of producing, exporting and anchoring to the cell wall the phytase of Bifidobacterium pseudocatenulatum. The phytase from Bifidobacterium longum spp. infantis was also produced, although at low levels. L. casei expressing any of these phytases completely degraded phytic acid (2 mM) to lower myo-inositol phosphates when grown in MRS medium. Owing to the general absence of phytase activity in lactobacilli and to the high phytate content of whole grains, the constructed L. casei strains were applied as starter in a bread making process using whole-grain flour. L. casei developed in sourdoughs by fermenting the existing carbohydrates giving place to an acidification. In this food model system the contribution of L. casei strains expressing phytases to phytate hydrolysis was low, and the phytate degradation was mainly produced by activation of the cereal endogenous phytase as a consequence of the drop in pH. This work shows the capacity of lactobacilli to be modified in order to produce enzymes with relevance in food technology processes. The ability of these strains in reducing the phytate content in fermented food products must be evaluated in further models.

Glutenrelaterede sygdomme er et stigende problem, og som et resultat deraf, ses en øget skepsis overfor gluten. Glutenfrie alternativer er derfor i vækst. Gluten er et proteinnetværk bestående af proteinerne glutenin og gliadin begge med individuelle og afgørende funktioner for fremstillingen af hvedebrød i form af styrke og elasticitet. Brød er en af de største kilder til gluten på verdensplan, ikke mindst fordi det er en billig fødevare, som er nem at producere, men også fordi brød i mange kulturer har en større betydning end blot en fødevare. Forskning tyder på, at fermentering af dej kan resultere i nedbrydning af glutenproteiner, hvormed den samlede mængde af gluten i det færdige brød vil være minimeret. Dette har været undersøgt med henblik på at lave brød, der er acceptabelt for den omkring 1 % af befolkningen, som lider af en glutenrelateret sygdom, så som cøliaki. I denne kandidatafhandling vil nedbrydningsmønsteret af glutenproteiner under fermentering blive undersøgt med henblik på brød, der kan være acceptabelt for patienter med en glutenrelateret sygdom (cøliaki, hvedeallergi eller ikke-cøliaki gluten sensitiv). Undersøgelsen af glutennedbrydning under fermentering vil være en sammenligning af forskellige fermenteringsmetoder: fermentering med gær (malteserkors gær) og surdej for at undersøge deres effekt. Fremstillingen af surdeje og deje til undersøgelsen vil tage udgangspunkt i, at alle vil kunne benytte metoden, og derfor skal dejene fremstilles, så det minder om forhold, der kan opnås i et almindeligt køkken (temperatur, ingredienser og udstyr). Metoden der anvendes til at analysere nedbrydningsmønsteret kaldes Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDSPAGE). Det er en metode som er udviklet til at analysere separationen af proteinkomponenter i en blanding, og den er særligt velegnet til at estimere molekylevægten af proteiner. På baggrund af unders, Gluten-related diseases are a growing problem resulting in an increasing scepticism to gluten. Gluten-free alternatives are therefore in an increasingly growth. Gluten is a combination of the proteins glutenin and gliadin. They both have individual and important functions for the production of wheat bread in form of strength and elasticity. Bread is one of the greatest sources of gluten in the world mainly because it is an easy and inexpensive food to produce and, in many cultures, bread has a greater impact than just a food. Several studies have found that fermentation of dough may result in degradation of gluten proteins leading to the total amount of gluten in the finished bread being minimized. These studies are aiming to investigate the fermentation of dough in order to produce bread that is acceptable for the about 1 % of people suffering from a gluten-related disorder such as coeliac disease. In this thesis, the degradation pattern of the gluten proteins during fermentation will be examined for the purpose of bread that may be acceptable for patients with a gluten-related disease (coeliac disease, wheat allergy or non-coeliac gluten sensitive). The examination of gluten degradation during fermentation will be a comparison of different effect of different fermentation methods: fermentation with baker’s yeast and sourdough as leavening agent. The procedure of making sourdough and doughs in this thesis will be based on procedures that everyone will be able to use, and therefore, sourdough and doughs will be made in resemble conditions that can be achieved in a common kitchen. To analyse the protein degradation pattern, a method called is used Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS-PAGE). The method has been developed to analyse the separation of protein components in a mixture, and is particularly suitable for estimating the molecular weight of proteins. Based on

Glutenrelaterede sygdomme er et stigende problem, og som et resultat deraf, ses en øget skepsis overfor gluten. Glutenfrie alternativer er derfor i vækst. Gluten er et proteinnetværk bestående af proteinerne glutenin og gliadin begge med individuelle og afgørende funktioner for fremstillingen af hvedebrød i form af styrke og elasticitet. Brød er en af de største kilder til gluten på verdensplan, ikke mindst fordi det er en billig fødevare, som er nem at producere, men også fordi brød i mange kulturer har en større betydning end blot en fødevare. Forskning tyder på, at fermentering af dej kan resultere i nedbrydning af glutenproteiner, hvormed den samlede mængde af gluten i det færdige brød vil være minimeret. Dette har været undersøgt med henblik på at lave brød, der er acceptabelt for den omkring 1 % af befolkningen, som lider af en glutenrelateret sygdom, så som cøliaki. I denne kandidatafhandling vil nedbrydningsmønsteret af glutenproteiner under fermentering blive undersøgt med henblik på brød, der kan være acceptabelt for patienter med en glutenrelateret sygdom (cøliaki, hvedeallergi eller ikke-cøliaki gluten sensitiv). Undersøgelsen af glutennedbrydning under fermentering vil være en sammenligning af forskellige fermenteringsmetoder: fermentering med gær (malteserkors gær) og surdej for at undersøge deres effekt. Fremstillingen af surdeje og deje til undersøgelsen vil tage udgangspunkt i, at alle vil kunne benytte metoden, og derfor skal dejene fremstilles, så det minder om forhold, der kan opnås i et almindeligt køkken (temperatur, ingredienser og udstyr). Metoden der anvendes til at analysere nedbrydningsmønsteret kaldes Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDSPAGE). Det er en metode som er udviklet til at analysere separationen af proteinkomponenter i en blanding, og den er særligt velegnet til at estimere molekylevægten af proteiner. På baggrund af unders, Gluten-related diseases are a growing problem resulting in an increasing scepticism to gluten. Gluten-free alternatives are therefore in an increasingly growth. Gluten is a combination of the proteins glutenin and gliadin. They both have individual and important functions for the production of wheat bread in form of strength and elasticity. Bread is one of the greatest sources of gluten in the world mainly because it is an easy and inexpensive food to produce and, in many cultures, bread has a greater impact than just a food. Several studies have found that fermentation of dough may result in degradation of gluten proteins leading to the total amount of gluten in the finished bread being minimized. These studies are aiming to investigate the fermentation of dough in order to produce bread that is acceptable for the about 1 % of people suffering from a gluten-related disorder such as coeliac disease. In this thesis, the degradation pattern of the gluten proteins during fermentation will be examined for the purpose of bread that may be acceptable for patients with a gluten-related disease (coeliac disease, wheat allergy or non-coeliac gluten sensitive). The examination of gluten degradation during fermentation will be a comparison of different effect of different fermentation methods: fermentation with baker’s yeast and sourdough as leavening agent. The procedure of making sourdough and doughs in this thesis will be based on procedures that everyone will be able to use, and therefore, sourdough and doughs will be made in resemble conditions that can be achieved in a common kitchen. To analyse the protein degradation pattern, a method called is used Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS-PAGE). The method has been developed to analyse the separation of protein components in a mixture, and is particularly suitable for estimating the molecular weight of proteins. Based on

[ES] El presente trabajo consistió en la elaboración y evaluación de tres masas madre: una muestra control, una con 1.5% de Tetraselmis suecica, y la última, con 1.5% de Isochrysis galbana. Con la finalidad de conocer la influencia que tienen las microalgas en la microbiota, se realizaron recuentos de bacterias ácido lácticas (LAB), aerobios mesófilos, levaduras y bacterias ácido acéticas (AAB). Ajustando los recuentos a modelos matemáticos de Baranyi & Roberts, se observó que las dos masas con microalgas presentaron una población inicial significativamente mayor que la muestra sin microalgas. Dicha diferencia desapareció en la fase estacionaria de la curva de crecimiento de las LAB, los mesófilos y las levaduras. La proporción de LAB:levaduras fue de 100:1. Además, se analizó la evolución de las AAB que en otros estudios referentes a la microbiota de masas panarias no se suele determinar. Los recuentos para la AAB al final de la fermentación fueron de 109 UFC/mL para las masas sin microalgas y con Isochrysis. La incorporación de Tetraselmis supuso un incremento de 0.7 log UFC/mL para este grupo de microorganismos. Por último, se llevaron a cabo análisis fisicoquímicos de pH, viscosidad y color. Con la fermentación, las masas madre se acidifican y la textura se vuelve más viscosa. En cuanto al color, se clasificó la muestra control como la "más blanca" y la enriquecida con Tetraselmis, la "menos blanca"., [EN] This thesis aimed to develop and evaluate three sourdoughs: one control sample, one sample with 1.5% of Tetraselmis suecica, and the last one, with 1.5% of Isochrysis galbana. Total microbial counts of lactic acid bacteria (LAB), mesophiles, molds and yeast, and acetic acid bacteria (AAB) were adjusted to mathematical models of Baranyi & Roberts. The two sourdoughs with microalgae presented a significant greater value of initial microbial population than the control sample without microalgae. During the stationary phase of the growth curves of LAB, mesophiles and yeast, this difference between sourdoughs disappeared. The LAB:yeast ratio was 100:1. Moreover, the evolution of AAB were determined; other research articles usually don't analyze them. The total AAB counts after the fermentation were 109 UFC/mL for the samples without microalgae and with Isochrysis. Incorporating Tetraselmis, this counts increased 0.7 log UFC/mL. Finally, physicochemical analysis of pH, viscosity and colour were performed. The sourdoughs were getting acidified and more viscous during the fermentation. And the sourdough with Tetraselmis were classified as "the less whiter" and the control sample as "the whitest"., [CA] Aquest treball va consistir en l'elaboració i avaluació de tres masses mare: una de control, una amb un 1.5% de Tetraselmis suecica, i l'última, amb 1.5% d'Isochrysis galbana. Amb la finalitat de conèixer l'influencia que tenen les microalgues en la microbiota, es van realitzar recomptes de bacteris àcids làctics (LAB), aerobis mesòfils, rents, i bacteris àcid acètiques (AAB). Ajustant els recomptes a models matemàtics de Baranyi & Roberts, es va observar que les dos masses amb microalgues van presentar una població inicial significativament major que la mostra sense microalgues. Dita diferència va desaparèixer en la fase estacionària de la corba de creixement dels LAB, els mesòfils i els rents. La proporció de LAB:rent va ser de 100:1. A més, es va analitzar l'evolució dels AAB, que en altres estudis sobre la microbiota de masses panàries no es sol determinar. Els recomptes per als AAB al final de la fermentació van ser de 109 UFC/mL per a les masses sense microalgues y amb Isochrysis. L'incorporació de Tetraselmis va suposar un increment de 0.7 log UFC/mL per aquest grup de microorganismes. Finalment, es van dur a terme anàlisis fisicoquímiques de pH, viscositat i color. Amb la fermentació, les masses mare s'acidifiquen i la textura es torna més viscosa. Quant al color, es va classificar la mostra control com la "més blanca" i l'enriquida amb Tetraselmis, la "menys blanca"."

[ES] El presente trabajo consistió en la elaboración y evaluación de tres masas madre: una muestra control, una con 1.5% de Tetraselmis suecica, y la última, con 1.5% de Isochrysis galbana. Con la finalidad de conocer la influencia que tienen las microalgas en la microbiota, se realizaron recuentos de bacterias ácido lácticas (LAB), aerobios mesófilos, levaduras y bacterias ácido acéticas (AAB). Ajustando los recuentos a modelos matemáticos de Baranyi & Roberts, se observó que las dos masas con microalgas presentaron una población inicial significativamente mayor que la muestra sin microalgas. Dicha diferencia desapareció en la fase estacionaria de la curva de crecimiento de las LAB, los mesófilos y las levaduras. La proporción de LAB:levaduras fue de 100:1. Además, se analizó la evolución de las AAB que en otros estudios referentes a la microbiota de masas panarias no se suele determinar. Los recuentos para la AAB al final de la fermentación fueron de 109 UFC/mL para las masas sin microalgas y con Isochrysis. La incorporación de Tetraselmis supuso un incremento de 0.7 log UFC/mL para este grupo de microorganismos. Por último, se llevaron a cabo análisis fisicoquímicos de pH, viscosidad y color. Con la fermentación, las masas madre se acidifican y la textura se vuelve más viscosa. En cuanto al color, se clasificó la muestra control como la "más blanca" y la enriquecida con Tetraselmis, la "menos blanca"., [EN] This thesis aimed to develop and evaluate three sourdoughs: one control sample, one sample with 1.5% of Tetraselmis suecica, and the last one, with 1.5% of Isochrysis galbana. Total microbial counts of lactic acid bacteria (LAB), mesophiles, molds and yeast, and acetic acid bacteria (AAB) were adjusted to mathematical models of Baranyi & Roberts. The two sourdoughs with microalgae presented a significant greater value of initial microbial population than the control sample without microalgae. During the stationary phase of the growth curves of LAB, mesophiles and yeast, this difference between sourdoughs disappeared. The LAB:yeast ratio was 100:1. Moreover, the evolution of AAB were determined; other research articles usually don't analyze them. The total AAB counts after the fermentation were 109 UFC/mL for the samples without microalgae and with Isochrysis. Incorporating Tetraselmis, this counts increased 0.7 log UFC/mL. Finally, physicochemical analysis of pH, viscosity and colour were performed. The sourdoughs were getting acidified and more viscous during the fermentation. And the sourdough with Tetraselmis were classified as "the less whiter" and the control sample as "the whitest"., [CA] Aquest treball va consistir en l'elaboració i avaluació de tres masses mare: una de control, una amb un 1.5% de Tetraselmis suecica, i l'última, amb 1.5% d'Isochrysis galbana. Amb la finalitat de conèixer l'influencia que tenen les microalgues en la microbiota, es van realitzar recomptes de bacteris àcids làctics (LAB), aerobis mesòfils, rents, i bacteris àcid acètiques (AAB). Ajustant els recomptes a models matemàtics de Baranyi & Roberts, es va observar que les dos masses amb microalgues van presentar una població inicial significativament major que la mostra sense microalgues. Dita diferència va desaparèixer en la fase estacionària de la corba de creixement dels LAB, els mesòfils i els rents. La proporció de LAB:rent va ser de 100:1. A més, es va analitzar l'evolució dels AAB, que en altres estudis sobre la microbiota de masses panàries no es sol determinar. Els recomptes per als AAB al final de la fermentació van ser de 109 UFC/mL per a les masses sense microalgues y amb Isochrysis. L'incorporació de Tetraselmis va suposar un increment de 0.7 log UFC/mL per aquest grup de microorganismes. Finalment, es van dur a terme anàlisis fisicoquímiques de pH, viscositat i color. Amb la fermentació, les masses mare s'acidifiquen i la textura es torna més viscosa. Quant al color, es va classificar la mostra control com la "més blanca" i l'enriquida amb Tetraselmis, la "menys blanca"."

[EN] Bread is a food with high consumption in the Spanish population. Demand of different varieties of it is increasing, moreover it has to provide extra health nutritional benefits. For this reason this paper aims to the formulation, preparation and subsequent rating of 4 breads made from 4 sourdough which were incorporated 1.5% of 4 different species of microalgae to each of them: Isochrysis galbana, Tetraselmis suecica, Scenedesmus almeriensis and Nannochloropsis gaditana. Microalgae have very large amounts of beneficial compounds to health that they cannot find in other foods of plant origin. Many species have been adopted in the legislation of Novel Foods, which was revalued and offer as an alternative to its use as biofuel or feed. Results of color, viscosity and microbiological analysis for the sourdough, and color, texture and sensory for bread show that the sourdough has a different coloration than normal bread and higher viscosities. In addition, lactic acid bacteria responsible for fermentation have more growth than normal bread. The breads baked from these sourdoughs have similar values in the basic properties of regular bread quality, except for the color, which differs significantly. When the bread was evaluated sensory, they show a possible acceptation in the market, and all of them were highly valued, [ES] El objetivo de presente trabajo es evaluar el efecto de la incorporación de una masa de levadura madre con microalgas al pan. El proyecto pretende desarrollarse en el marco de iniciativas del sector público-privado, teniendo como objetivo estudiar los efectos sobre la masa panaria de la incorporción de microalgas. Evaluar la variación que se produce en las propiedades fisicoquímicas y organolépticas del pan siguiendo un proceso de elaboración artesanal. Para ello se cuanta con el asesoramiento del maestro panadero Jesús Machí que aportará su experiencia en los procesos productivos.

[ES] El presente trabajo consistió en la elaboración y evaluación de tres masas madre: una muestra control, una con 1.5% de Tetraselmis suecica, y la última, con 1.5% de Isochrysis galbana. Con la finalidad de conocer la influencia que tienen las microalgas en la microbiota, se realizaron recuentos de bacterias ácido lácticas (LAB), aerobios mesófilos, levaduras y bacterias ácido acéticas (AAB). Ajustando los recuentos a modelos matemáticos de Baranyi & Roberts, se observó que las dos masas con microalgas presentaron una población inicial significativamente mayor que la muestra sin microalgas. Dicha diferencia desapareció en la fase estacionaria de la curva de crecimiento de las LAB, los mesófilos y las levaduras. La proporción de LAB:levaduras fue de 100:1. Además, se analizó la evolución de las AAB que en otros estudios referentes a la microbiota de masas panarias no se suele determinar. Los recuentos para la AAB al final de la fermentación fueron de 109 UFC/mL para las masas sin microalgas y con Isochrysis. La incorporación de Tetraselmis supuso un incremento de 0.7 log UFC/mL para este grupo de microorganismos. Por último, se llevaron a cabo análisis fisicoquímicos de pH, viscosidad y color. Con la fermentación, las masas madre se acidifican y la textura se vuelve más viscosa. En cuanto al color, se clasificó la muestra control como la "más blanca" y la enriquecida con Tetraselmis, la "menos blanca"., [EN] This thesis aimed to develop and evaluate three sourdoughs: one control sample, one sample with 1.5% of Tetraselmis suecica, and the last one, with 1.5% of Isochrysis galbana. Total microbial counts of lactic acid bacteria (LAB), mesophiles, molds and yeast, and acetic acid bacteria (AAB) were adjusted to mathematical models of Baranyi & Roberts. The two sourdoughs with microalgae presented a significant greater value of initial microbial population than the control sample without microalgae. During the stationary phase of the growth curves of LAB, mesophiles and yeast, this difference between sourdoughs disappeared. The LAB:yeast ratio was 100:1. Moreover, the evolution of AAB were determined; other research articles usually don't analyze them. The total AAB counts after the fermentation were 109 UFC/mL for the samples without microalgae and with Isochrysis. Incorporating Tetraselmis, this counts increased 0.7 log UFC/mL. Finally, physicochemical analysis of pH, viscosity and colour were performed. The sourdoughs were getting acidified and more viscous during the fermentation. And the sourdough with Tetraselmis were classified as "the less whiter" and the control sample as "the whitest"., [CA] Aquest treball va consistir en l'elaboració i avaluació de tres masses mare: una de control, una amb un 1.5% de Tetraselmis suecica, i l'última, amb 1.5% d'Isochrysis galbana. Amb la finalitat de conèixer l'influencia que tenen les microalgues en la microbiota, es van realitzar recomptes de bacteris àcids làctics (LAB), aerobis mesòfils, rents, i bacteris àcid acètiques (AAB). Ajustant els recomptes a models matemàtics de Baranyi & Roberts, es va observar que les dos masses amb microalgues van presentar una població inicial significativament major que la mostra sense microalgues. Dita diferència va desaparèixer en la fase estacionària de la corba de creixement dels LAB, els mesòfils i els rents. La proporció de LAB:rent va ser de 100:1. A més, es va analitzar l'evolució dels AAB, que en altres estudis sobre la microbiota de masses panàries no es sol determinar. Els recomptes per als AAB al final de la fermentació van ser de 109 UFC/mL per a les masses sense microalgues y amb Isochrysis. L'incorporació de Tetraselmis va suposar un increment de 0.7 log UFC/mL per aquest grup de microorganismes. Finalment, es van dur a terme anàlisis fisicoquímiques de pH, viscositat i color. Amb la fermentació, les masses mare s'acidifiquen i la textura es torna més viscosa. Quant al color, es va classificar la mostra control com la "més blanca" i l'enriquida amb Tetraselmis, la "menys blanca"."

[EN] Bread is a food with high consumption in the Spanish population. Demand of different varieties of it is increasing, moreover it has to provide extra health nutritional benefits. For this reason this paper aims to the formulation, preparation and subsequent rating of 4 breads made from 4 sourdough which were incorporated 1.5% of 4 different species of microalgae to each of them: Isochrysis galbana, Tetraselmis suecica, Scenedesmus almeriensis and Nannochloropsis gaditana. Microalgae have very large amounts of beneficial compounds to health that they cannot find in other foods of plant origin. Many species have been adopted in the legislation of Novel Foods, which was revalued and offer as an alternative to its use as biofuel or feed. Results of color, viscosity and microbiological analysis for the sourdough, and color, texture and sensory for bread show that the sourdough has a different coloration than normal bread and higher viscosities. In addition, lactic acid bacteria responsible for fermentation have more growth than normal bread. The breads baked from these sourdoughs have similar values in the basic properties of regular bread quality, except for the color, which differs significantly. When the bread was evaluated sensory, they show a possible acceptation in the market, and all of them were highly valued, [ES] El objetivo de presente trabajo es evaluar el efecto de la incorporación de una masa de levadura madre con microalgas al pan. El proyecto pretende desarrollarse en el marco de iniciativas del sector público-privado, teniendo como objetivo estudiar los efectos sobre la masa panaria de la incorporción de microalgas. Evaluar la variación que se produce en las propiedades fisicoquímicas y organolépticas del pan siguiendo un proceso de elaboración artesanal. Para ello se cuanta con el asesoramiento del maestro panadero Jesús Machí que aportará su experiencia en los procesos productivos.

[EN] Bread is a food with high consumption in the Spanish population. Demand of different varieties of it is increasing, moreover it has to provide extra health nutritional benefits. For this reason this paper aims to the formulation, preparation and subsequent rating of 4 breads made from 4 sourdough which were incorporated 1.5% of 4 different species of microalgae to each of them: Isochrysis galbana, Tetraselmis suecica, Scenedesmus almeriensis and Nannochloropsis gaditana. Microalgae have very large amounts of beneficial compounds to health that they cannot find in other foods of plant origin. Many species have been adopted in the legislation of Novel Foods, which was revalued and offer as an alternative to its use as biofuel or feed. Results of color, viscosity and microbiological analysis for the sourdough, and color, texture and sensory for bread show that the sourdough has a different coloration than normal bread and higher viscosities. In addition, lactic acid bacteria responsible for fermentation have more growth than normal bread. The breads baked from these sourdoughs have similar values in the basic properties of regular bread quality, except for the color, which differs significantly. When the bread was evaluated sensory, they show a possible acceptation in the market, and all of them were highly valued, [ES] El objetivo de presente trabajo es evaluar el efecto de la incorporación de una masa de levadura madre con microalgas al pan. El proyecto pretende desarrollarse en el marco de iniciativas del sector público-privado, teniendo como objetivo estudiar los efectos sobre la masa panaria de la incorporción de microalgas. Evaluar la variación que se produce en las propiedades fisicoquímicas y organolépticas del pan siguiendo un proceso de elaboración artesanal. Para ello se cuanta con el asesoramiento del maestro panadero Jesús Machí que aportará su experiencia en los procesos productivos.

[EN] Bread is a food with high consumption in the Spanish population. Demand of different varieties of it is increasing, moreover it has to provide extra health nutritional benefits. For this reason this paper aims to the formulation, preparation and subsequent rating of 4 breads made from 4 sourdough which were incorporated 1.5% of 4 different species of microalgae to each of them: Isochrysis galbana, Tetraselmis suecica, Scenedesmus almeriensis and Nannochloropsis gaditana. Microalgae have very large amounts of beneficial compounds to health that they cannot find in other foods of plant origin. Many species have been adopted in the legislation of Novel Foods, which was revalued and offer as an alternative to its use as biofuel or feed. Results of color, viscosity and microbiological analysis for the sourdough, and color, texture and sensory for bread show that the sourdough has a different coloration than normal bread and higher viscosities. In addition, lactic acid bacteria responsible for fermentation have more growth than normal bread. The breads baked from these sourdoughs have similar values in the basic properties of regular bread quality, except for the color, which differs significantly. When the bread was evaluated sensory, they show a possible acceptation in the market, and all of them were highly valued, [ES] El objetivo de presente trabajo es evaluar el efecto de la incorporación de una masa de levadura madre con microalgas al pan. El proyecto pretende desarrollarse en el marco de iniciativas del sector público-privado, teniendo como objetivo estudiar los efectos sobre la masa panaria de la incorporción de microalgas. Evaluar la variación que se produce en las propiedades fisicoquímicas y organolépticas del pan siguiendo un proceso de elaboración artesanal. Para ello se cuanta con el asesoramiento del maestro panadero Jesús Machí que aportará su experiencia en los procesos productivos.

[Background]: There is an increasing interest toward the use of legumes in food industry, mainly due to the quality of their protein fraction. Many legumes are cultivated and consumed around the world, but few data is available regarding the chemical or technological characteristics, and especially on their suitability to be fermented. Nevertheless, sourdough fermentation with selected lactic acid bacteria has been recognized as the most efficient tool to improve some nutritional and functional properties. This study investigated the presence of lunasin-like polypeptides in nineteen traditional Italian legumes, exploiting the potential of the fermentation with selected lactic acid bacteria to increase the native concentration. An integrated approach based on chemical, immunological and ex vivo (human adenocarcinoma Caco-2 cell cultures) analyses was used to show the physiological potential of the lunasin-like polypeptides., [Results]: Italian legume varieties, belonging to Phaseulus vulgaris, Cicer arietinum, Lathyrus sativus, Lens culinaris and Pisum sativum species, were milled and flours were chemically characterized and subjected to sourdough fermentation with selected Lactobacillus plantarum C48 and Lactobacillus brevis AM7, expressing different peptidase activities. Extracts from legume doughs (unfermented) and sourdoughs were subjected to western blot analysis, using an anti-lunasin primary antibody. Despite the absence of lunasin, different immunoreactive polypeptide bands were found. The number and the intensity of lunasin-like polypeptides increased during sourdough fermentation, as the consequence of the proteolysis of the native proteins carried out by the selected lactic acid bacteria. A marked inhibitory effect on the proliferation of human adenocarcinoma Caco-2 cells was observed using extracts from legume sourdoughs. In particular, sourdoughs from Fagiolo di Lamon, Cece dell’Alta Valle di Misa, and Pisello riccio di Sannicola flours were the most active, showing a decrease of Caco-2 cells viability up to 70 %. The over-expression of Caco-2 filaggrin and involucrin genes was also induced. Nine lunasin-like polypeptides, having similarity to lunasin, were identified., [Conclusions]: The features of the sourdough fermented legume flours suggested the use for the manufacture of novel functional foods and/or pharmaceuticals preparations.

Rising prevalence of hypertension is pushing food industry towards the development of innovative food products with antihypertensive effects. The aim was to study the effect of reduced sodium content and 21% addition of wholemeal wheat sourdough (produced by Lactobacillus brevis CECT 8183 and protease) on proximate composition, GABA and peptide content of wheat bread. Angiotensin converting enzyme I (ACE) inhibitory and antioxidant activities were also evaluated. Sodium replacement by potassium salt did not affect chemical composition and biological activities of bread. In contrast, GABA and peptides <3 kDa contents in sourdough bread (SDB) were 7 and 3 times higher, respectively, than the observed in control. ACE inhibitory and antioxidant activities of the peptide fraction < 3 kDa from SDB was 1.7 and 2.6-3.0 times higher than control. Therefore, the combination of reduced sodium content with enriched concentrations of bioactive compounds in bread making may provide interesting perspectives for development of innovative breads towards blood pressure reduction .