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The fermentation process is crucial to the production of Chinese steamed bread (CSB). In order to select suitable indicators as the basis for further research of establishing intelligent monitoring method for dough fermentation state, this study investigated the dynamic characteristics of dough during fermentation. Indicators included water mobility and distribution, starch-pasting properties, content of free amino acid (FAA), volatile organic compounds (VOCs) and electronic nose (E-nose) response value. Starch-pasting properties of dough and relaxation time (T 21 , T 22 ) did not change significantly during the fermentation process (p < 0.05). The VOCs and FAAs of the dough had significant differences (p < 0.05) in different fermentation times, but no rule was established. The E-nose response value to headspace was most suitable to monitor the fermentation of dough. Principal component analysis (PCA) was performed on E-nose data from 75 samples and the results indicated that samples of different fermentation states were accurately classified., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Sixteen hydrocolloids (12 carbohydrate-origin and 4 protein-origin hydrocolloids) at several concentrations were added to dough and their rheological, pasting and fermentation properties were studied. We found that 0.2-1% guar gum (GG) and locust bean gum (LBG) resulted in more strengthened doughs. But 0.2-1% pectin and konjac glucomannan (KGM) yielded weaker dough. The chemical interactions study suggested that pectin and KGM induced highest content of chemical bonds. In the fermentation studies, it was found that pectin, GG and agaric gum (AG) had positive effects, resulting in higher stability of dough pore space and gas retention. All protein hydrocolloids exhibited a negative effect on dough quality. Overall, polysaccharide based hydrocolloids with linear chain and higher viscosity have a remarkable effect on the enhancing gluten network. The interaction between hydrocolloids and gluten proteins was also crucial for dough properties, as exceptionally strong interactions caused disaggregation and instability of gluten network., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Investigations were made in order to evaluate the influence of the flour type, chemical acidification and fermentation on characteristics of doughs obtained with durum wheat and KAMUT® Khorasan flour. Doughs were observed immediately after mixing, 90 and 360 min of leavening at 30 °C. Fundamental rheology, yeasts heat production by isothermal microcalorimetry and the interaction between water and biopolymers by means of time domain nuclear magnetic resonance were evaluated. In addition aromatic metabolite development was followed by means of the combined application of gas-chromatography and electronic nose. KAMUT® Khorasan flour was found to be more suitable than durum wheat for the fermentation processes tested, especially at acidic conditions, as shown by the increase of the volume and the metabolic heat production by yeast. In acidified dough the pattern of volatile metabolites allowed a clear distinction between the types of dough. Moreover the water/starch proton pool was characterized by higher T2 values in the KAMUT® Khorasan samples., (Copyright © 2015 Elsevier Ltd. All rights reserved.)

Yeasts from palm wine can become suitable substitutes to their counterparts imported in Nigeria. In this study, total of eight Elaeis guineensis and Raphia hookeri palm wine samples were collected from Enugu and Imo States, Southeastern Nigeria. Their physicochemical analysis, isolation, identification, and purification of yeast isolates in the samples were conducted. After immobilization, both free and immobilized yeasts were used to ferment the dough. The effects of isolates on organoleptic properties of resulting dough were analyzed. However, S. cerevisiae was the most predominant, other yeast species isolated were S. uvarum, S. carlbengesis, and Schizosaccharomyces pombe. There was no significant difference in flavour and taste of dough fermented by thirteen free and thirteen immobilized yeast isolates, as well as baker’s yeast, used. Dough fermented with immobilized S. carlbengesis isolated from E. guineensis palm wine from Orlu and baker’s yeast had the best appearances, while the best texture was recorded in dough fermented with immobilized S. carlbengesis isolated from E. guineensis, from Enugu. The dough hardness recorded with baker’s yeasts was not significantly different from those fermented by immobilized S. cerevisiae and S. carlbengesis (both from E. guineensis from Owerri) isolates, as well as free S. carlbengesis (E. guineensis from Enugu State) and S. cerevisiae (R. hookeri from Enugu State). Also, yeasts from E. guineensis performed better than those from R. hookeri, with immobilization, a great influence on the organoleptic properties of the resulting dough was observed. Consequently, some yeast isolated in locally tapped palm wine can be usefully applied in bread-making.

BACKGROUND: Whole wheat steamed bread has been recommended for its potential nutritional benefits to human health. Given the positive role of both organic acid and alkali in improving dough development and product quality, the present study investigated the effects of neutralization by addition of alkali (Na2CO3) after dough acidification with traditional Jiaozi starter on the properties of whole wheat dough. RESULTS: The population of yeast and lactic acid bacteria and the acidification level of the dough increased significantly after fermentation with Jiaozi. Incorporation of alkali greatly improved the leavening capacity of the remixed dough and the quality of steamed bread. Jiaozi fermentation and alkali addition changed the water distribution patterns (T2) and affected the secondary structures of gluten protein, starch crystallinity and pasting properties. The storage modulus (G') of the dough increased significantly with the alkali addition, which could be attributed to the promoted cross‐linking of the gluten structure and the altered hydration state of the macromolecules. CONCLUSION: The results of the present study indicate that a combination of Jiaozi fermentation and alkali addition could improve the technological properties of whole wheat dough and the quality of steamed bread. The results will help us to further explore the potential application of moderate acidification and alkali addition in the production of leavened whole wheat products. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Three wild yeasts isolated at Kagoshima Prefectural College were identified through ITS4/ITS5 sequencing and characterized for their potential application to fermented foods and beverages. Carbohydrate utilization tests and fermentation experiments in dough were conducted for the isolated yeasts. Specifically, Lachancea fermentati (Lf-KPC1) underwent an additional fermentation test in high-sugar broth and bread evaluation. Lf-KPC1 demonstrated remarkable performance, fermenting equivalently or faster than commercial yeasts in three types of dough with various sugar contents, while the others exhibited low fermentation rates in high-sugar dough. Notably, the three wild yeasts exhibited higher freezing tolerance in dough. In high-sugar broth, Lf-KPC1 exhibited a unique capacity for simultaneous lactic acid and alcohol fermentation, suggesting its potential application in producing sour and low-alcohol beverages. The Lf-KPC1 bread contained more sugar and was more moist. This study concluded that Lf-KPC1 has promising fermentative characteristics, making it highly valuable for fermented products. [ABSTRACT FROM AUTHOR]

The aim of this study was to compare the baking value of wholegrain flours obtained from common wheat grain, spelt wheat grain and purple wheat grain, and to select the optimum method for dough fermentation from the examined wheat flour. The overall study of both flours and doughs showed the need to adjust the dough fermentation method to the variety of wheat grain from which the flour was made. A comparison of the baking value of purple wheat grain flour with common wheat and spelt grain flour indicated that it could be used for bread production, however, due to the poorer gluten quality of the dough, a double phase method with leaven is recommended for dough fermentation. [ABSTRACT FROM AUTHOR]

One of the oldest biotechnological processes used in bread manufacture is sourdough production which relies on wild yeast and lactobacillus cultures naturally present in flour. The aim of this paper was to evaluate the influence of selected flours of different cereal grains (ancient wheat, corn, and rye), different dough variations, and temperature of fermentation on the quality of spontaneous sourdough. Two values of fermentation temperatures were tested (25 °C and 35 °C), and for each temperature analyzed, three backslopping steps were carried out to obtain mature doughs according to the traditional type I sourdough scheme. In total, 14 different sourdoughs were produced, and microbiology, pH, and total titration acidity for 96 h were determined. Optimal pH values for the samples determined that the optimal fermentation period was 48 h. The acidification rate of the dough was faster at 35 °C than at 25 °C. This fact became evident via the pH values obtained in the first 24 h. However, from this point, the pH values were lower in the samples kept at 25 °C, showing that a cooler fermentation temperature allows the acidification activity of the microorganisms to be prolonged for a longer time. In the study carried out, the ideal fermentation time for the population of LAB and yeasts is 72 h at a temperature of 25 °C, and the most productive sourdoughs were the dough with 100% Einkorn wheat flour and the dough obtained from the 1:1 combination of flour rye and corn flours. [ABSTRACT FROM AUTHOR]

Purpose: This study aims to investigate the effects of frozen storage on the stability of traditional dough starters in China. Methods: The microbial community structure and abundance of related metabolic genes in different fermented sourdough prepared by Jiaozi (JZ) and Laomian (LM) starters before and after frozen storage at -20°C for half a year were analyzed using the shotgun metagenomic sequencing method, and differences in characteristics of texture in steamed bread were also compared by formal methods. Results: The fermentation ability (FA) and metabolic activities of yeast in the JZH sourdough (started by JZ which was stored at -20°C for half a year) were better than those of LMH sourdough (started by LM which was stored at -20°C for half a year). The dominant genera of Acetobacter were found to be increased in the JZH0 sourdough (started by JZH and fermented for 0 h) and those of Lactobacillus were found to be decreased. Lactobacillus (98.72%), Pediococcus (0.37%), Saccharomyces (0.27%), and Acetobacter (0.01%), were dominant in sourdough LMH0 (started by LMH and fermented for 0 h). The abundances of "oxidative phosphorylation-related enzymes" and the "biosynthesis of glutamate"-related enzymes and genes related to "biosynthesis of glutamate" and "unsaturated fatty acid" were higher in JZH0 than in the JZ0 sourdough (started by JZ without being frozen and fermented for 0 h). The good FA of yeast, the acid production capacity of bacteria in the sourdough, and the quality of the JZH steamed bread (made by the JZH starter) indicated the better freezing tolerance of the microorganisms in JZ than in LM. Conclusion: The conclusion of this study suggests the better application potential of the JZ as the fermentation starter in actual production. [ABSTRACT FROM AUTHOR]

Yeasts from palm wine can become suitable substitutes to their counterparts imported in Nigeria. In this study, total of eight Elaeis guineensis and Raphia hookeri palm wine samples were collected from Enugu and Imo States, Southeastern Nigeria. Their physicochemical analysis, isolation, identification, and purification of yeast isolates in the samples were conducted. After immobilization, both free and immobilized yeasts were used to ferment the dough. The effects of isolates on organoleptic properties of resulting dough were analyzed. However, S. cerevisiae was the most predominant, other yeast species isolated were S. uvarum, S. carlbengesis, and Schizosaccharomyces pombe. There was no significant difference in flavour and taste of dough fermented by thirteen free and thirteen immobilized yeast isolates, as well as baker's yeast, used. Dough fermented with immobilized S. carlbengesis isolated from E. guineensis palm wine from Orlu and baker's yeast had the best appearances, while the best texture was recorded in dough fermented with immobilized S. carlbengesis isolated from E. guineensis, from Enugu. The dough hardness recorded with baker's yeasts was not significantly different from those fermented by immobilized S. cerevisiae and S. carlbengesis (both from E. guineensis from Owerri) isolates, as well as free S. carlbengesis (E. guineensis from Enugu State) and S. cerevisiae (R. hookeri from Enugu State). Also, yeasts from E. guineensis performed better than those from R. hookeri, with immobilization, a great influence on the organoleptic properties of the resulting dough was observed. Consequently, some yeast isolated in locally tapped palm wine can be usefully applied in bread-making. [ABSTRACT FROM AUTHOR]

Dough retardation is commonly used to extend dough shelf-life, but it poses a challenge for flatbreads due to their large surface. This study explored the sourdough fermentation of oats and barley, addressing challenges in the retardation of dough for flatbread. Sourdough, using flour only or flour blended with bran (3:1), was fermented with a LIVENDO LV1 starter at 30 °C for 24 h. The pH value, microbial viable cell count, total titratable acidity and organic acids concentration of the sourdough were measured. The properties of dough and flatbread, depending on the retardation time (24 h and 48 h), sourdough type (oat or barley) and sourdough level (30% or 50% dough weight), were investigated. Oat flour's limited acidification improved with the inclusion of bran, resulting in a desirable pH, TTA, and lactic to acetic acid ratio after 15 h of fermentation, which were comparable to results achieved with barley sourdough. The sourdough addition slowed down the enzymatic browning of dough during retardation. Dough retardation at 24 h reduced the phytates content (32–38%) and crumb hardness (9–16%), depending on the sourdough type and level. In dough retardation, β-glucans were degraded by up to 9% in the case of oats and by up to 28% in the samples with barley. Overall, adding oat or barley sourdough at a 30% dough weight can be recommended to enhance flatbread's nutritional value and prolong its shelf life. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Summary: In this experiment, the effects of gluten protein levels of 6.83% (low gluten), 10.24 (medium gluten), and 13.65% (high gluten), on the physicochemical and fermentation properties of corn dough, were studied. The water absorption and weakening of corn dough increased significantly with gluten protein addition, but the development time was gradually shortened. The gas retention capacity of the dough was improved by the addition of gluten protein, which delayed the gas leakage time. The G′ and G" modulus decreased, while Tan δ increased with the increase of gluten protein content. After fermentation, corn dough with 13.65% gluten protein content had the least amount of free water. Total sulfhydryl bond content and disulfide bond content were highest in the dough with a gluten protein content of 13.65%, but irregular curling was not observed. Doughs with gluten protein content of 6.83% were less viscoelastic and elastic compared to doughs with gluten protein content of 10.24%. The gluten protein content of over 10.24% greatly improved the rheological properties of corn dough to a greater extent by strengthening the network structure of the dough. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In wholemeal bread production, scalding and fermentation contribute to the improvement of the structural characteristics of the dough and bread. The influence of fermented scald on rye and barley dough and bread structure formation was specified in this study. The microstructural analysis performed using a scanning electron microscope revealed the separation of phases during the fermentation of scalds. According to the storage G′ and loss G″ moduli, both scalds exhibited elastic character over viscous. The fermentation of barley scald increased both moduli and complex viscosity, while no substantial changes were observed in the fermented rye scald. The addition of fermented scald containing partially hydrolyzed starch and a fraction of water-soluble compounds contributed positively to the formation of a well-organized structure of dough fermented for 4 h. Fermentation substantially reduced the dough's complex viscosity and moduli values, confirming the partial structure alteration leading to the viscous portion increase. The dough with fermented scald showed a significantly lower loss factor than the dough without fermented scald, indicating enhanced mechanical process ability. The most substantial weakening of the structure was observed for dough without scald. The addition of rye scald to the rye dough promoted the formation of fewer pores with relatively smaller specific volumes. [ABSTRACT FROM AUTHOR]

To investigate how casein hydrolysate affected the physicochemical properties and microbiological diversity of the glutinous rice dough (natural fermentation and yeast fermentation), we analyzed its fermentation properties, carbohydrate, protein degradation, texture, and bacterial composition. According to the findings, casein hydrolysate increased the total LAB number, as well as organic acid content, in naturally fermented and yeast fermented glutinous rice dough by 3.59 and 8.19%, respectively, and reduced the fermentation time by at least 2 h. Meanwhile, casein hydrolysate enhanced the content of reducing sugars by 4.46 and 13.53% and increased protease activity by 29.9 and 27.7%. In addition, casein hydrolysate accelerated protein breakdown and regulated the hardness of the dough to improve the texture. Casein hydrolysate enriched the bacterial richness and diversity of dough. After adding casein hydrolysate, it promoted the growth of Pediococcus, Enterococcus, Lactobacillus, and Streptococcus. According to the Spearman correlation analysis, environmental factors (pH, lactic acid, acetic acid, reducing sugar content, and protease activity) exhibited the major driver for the abundance of bacterial species (Spearman correlation coefficient: −0.71 to 0.78). As a potential food additive, casein hydrolysate can improve the fermentation and quality of glutinous rice dough, increase consumer acceptance of cereal foods, and give consumers healthier options. [ABSTRACT FROM AUTHOR]

The effects of two fermentation processes (common fermentation with Saccharomyces cerevisiae and fermentation by Lacticaseibacillus casei subsp. casei PTCC 1608 and Lactiplantibacillus plantarum subsp. plantarum PTCC 1745) on pH, titratable acidity, total phenolic and flavonoid contents, antioxidant capacity, saponin content, as well as phytic acid content of quinoa dough were investigated during the 24‐h fermentation (4‐h interval). According to the results, the highest titratable acidity was observed in the samples fermented by L. casei subsp. casei. Moreover, the highest antioxidant capacity was observed after 12 h of fermentation by L. plantarum subsp. plantarum (31.22% for DPPH, 104.67% for FRAP) due to a higher concentration of phenolic compounds produced (170.5% for total phenolic content). Also, all samples have been able to reduce saponin by 67% on average. Furthermore, the samples fermented by L. plantarum subsp. plantarum showed the most significant decrease in phytic acid content (64.64%) during 24‐h fermentation. By considering the reduction of the antinutritional compounds and improvement in the antioxidant properties of quinoa flour, the Lactiplantibacillus plantarum strain was recommended. [ABSTRACT FROM AUTHOR]

The influence of highland barley fermentation time on dough thermomechanical, pasting, dynamic rheological, molecular mobility, and protein structural features was investigated. According to Mixolab findings, fermentation increased wheat water absorption (from 95 to 96.59%), Slope-β (from 0.262 to 0.312), and decreased protein weakening (from 77.91 to 73.79%). Fermentation also increased the freezable water, melting enthalpy, and pasting temperature but decreased all pasting viscosities compared to the control (NB) samples. LF-NMR results showed that fermentation increased the relaxation time (T2), which had the longest denoted water and immobilized water, while it decreased the free water compared to the NB dough samples. Moreover, fermentation increased the protein's extractability, surface hydrophobicity, and bread specific volume from 3.79 to 4.19 cm3/g. However, fermentation for 48 h showed the optimum positive effects on dough and bread samples as compared to control and 72 h samples. Therefore, fermentation for 48 h could improve the rheological properties and enhance the use of highland barley in bread-making industries. [ABSTRACT FROM AUTHOR]

Flax seeds are a valuable raw material for the production of functional bakery products. The article investigates the fermentation processes in wheat dough supplemented with whole and crushed flax seeds in dry and soaked states. For a holistic understanding of the fermentation process, the regularities of the kinetics and dynamics of gas formation in the experimental samples were analyzed. It was found that during fermentation in samples with whole flax seeds in dry and soaked states, the amount of carbon dioxide released slightly increases compared to the control. In the samples with crushed dry and soaked flax seeds, the total amount of carbon dioxide released is higher than in the control sample by 16.5% and 19.0%, respectively. In the sample with crushed flax seeds, the nature of the dynamics of carbon dioxide release differs from the control sample, namely, a one-stage fermentation is observed. At the same time, the peak of carbon dioxide release was observed almost 30 minutes later than in the control sample. This may be due to the fact that soaking flaxseed products produces viscous solutions of polysaccharides, which envelop the yeast cells during dough kneading and slow down the supply of nutrients to them. Based on the analysis of the dynamics of carbon dioxide emission, it is recommended to reduce the duration of dough fermentation for the sample with whole flax seeds to 90 minutes, and for the samples with crushed seeds and soaked flax products to 60 minutes, so that the most intense carbon dioxide emission in these experimental samples occurs during the period of proofing of dough pieces. It was found that the introduction of whole and crushed flax seeds in soaked form slows down the rise of the dough due to the thickening of the dough system with water-soluble and insoluble flax dietary fiber, reducing fermentation and the formation of sugars in the dough system.

The fermentative activity of sourdoughs and their stabilities are some of the main concerns of professionals in food science. The aim of this study was to evaluate the fermenting capacity of three traditional fresh sourdoughs and their freeze-dried forms with different compositions prepared by housewives in three different regions of Morocco. A device equipped with several sensors was developed to monitor several parameters simultaneously and in real time (the pH, dough rise, loss of mass, CO2 and ethanol release). The results showed that the duration of dough fermentation was long, ranging from 594 to 1210 min, with the specific volume ranging from 0.9 to 3.35 cm3/g−1. A strong and positive correlation between dough rise and CO2 release was observed, while ethanol release did not contribute directly to dough rise. The fresh sourdough FS1 showed better fermentative performance than the others, while the freeze-dried sourdough FDS3 was also of interest for bread making. The system used to generate the graphical fingerprints enabled us to read the main fermentation parameters directly in the same graph, as well as to compare several sourdoughs at once and choose the one best suited to our needs. [ABSTRACT FROM AUTHOR]

The study aimed to evaluate the impact of long and short fermentation on the sensory and nutritional properties of French sourdough and yeast bread. The long fermentation was performed at low temperatures, and is close to "artisanal processes", while the short fermentation was performed at higher temperatures, and is associated with "intensive processes" used in industries. Reducing sugars and amino compounds, precursors of the Maillard reaction, were analyzed in the doughs; while aromas, acrylamide, and melanoidins were quantified in the breads. The study was completed by a sensory analysis performed by a trained panel. The results showed that the content of reducing sugars was highly influenced by the fermentation conditions. On the other hand, proteolysis was limited in both types of bread, especially in yeast bread. In yeast bread, long fermentation favored the generation of aromas from yeast metabolism in the dough, but limited the formation of aromas from the Maillard reaction in the crust. In sourdough bread, long fermentation promoted the Maillard reaction and aromas from the metabolism of lactic acid bacteria, and had a positive effect on the sensory perception of the crust and crumb. In both types of bread, long fermentation contributed to the decrease of acrylamide content, even though the overall acrylamide content was low regardless of the type of fermentation. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the thermal, rheological, morphological, and nutritional properties of corn‐wheat composite steamed bread (CWCSB) with different heat treatment methods (steaming, high temperature and high pressure, extrusion) and fermentation methods (yeast and sourdough). The results indicated that sourdough fermentation (SF) improved the textural properties and protein digestibility of CWCSB compared to yeast fermentation (YF). All heat treatments enhanced the elastic behaviour of the dough, with the extrusion method showing a higher G′ value. Both extrusion and steaming treatments resulted in reduced hardness, viscosity, and chewiness of the CWCSB. Due to the flash evaporation effect, a denser dough structure was formed by extrusion, thus reducing enzyme accessibility and resulting in an increased content of slowly digestible starch from 5.09% to 11.21%. In conclusion, extrusion combined with SF could be used as a potential method to improve the suitability of corn flour in steamed bread of corn‐wheat composite flour. [ABSTRACT FROM AUTHOR]

Flax seeds are a valuable raw material for the production of functional bakery products. The article investigates the fermentation processes in wheat dough supplemented with whole and crushed flax seeds in dry and soaked states. For a holistic understanding of the fermentation process, the regularities of the kinetics and dynamics of gas formation in the experimental samples were analyzed. It was found that during fermentation in samples with whole flax seeds in dry and soaked states, the amount of carbon dioxide released slightly increases compared to the control. In the samples with crushed dry and soaked flax seeds, the total amount of carbon dioxide released is higher than in the control sample by 16.5% and 19.0%, respectively. In the sample with crushed flax seeds, the nature of the dynamics of carbon dioxide release differs from the control sample, namely, a one-stage fermentation is observed. At the same time, the peak of carbon dioxide release was observed almost 30 minutes later than in the control sample. This may be due to the fact that soaking flaxseed products produces viscous solutions of polysaccharides, which envelop the yeast cells during dough kneading and slow down the supply of nutrients to them. Based on the analysis of the dynamics of carbon dioxide emission, it is recommended to reduce the duration of dough fermentation for the sample with whole flax seeds to 90 minutes, and for the samples with crushed seeds and soaked flax products to 60 minutes, so that the most intense carbon dioxide emission in these experimental samples occurs during the period of proofing of dough pieces. It was found that the introduction of whole and crushed flax seeds in soaked form slows down the rise of the dough due to the thickening of the dough system with water-soluble and insoluble flax dietary fiber, reducing fermentation and the formation of sugars in the dough system. [ABSTRACT FROM AUTHOR]

Bakery products from wheat flour are low in protein and it is inferior and also absorbed at a low level. To solve this problem sources of complete proteins may be introduced into the formulation of bakery products. But animal proteins can be allergens. An alternative can be concentrates, hydrolysates and isolates of proteins of vegetable origin, particularly, obtained from rice. Microbiological, biochemical and conformational changes in dough and bread from wheat flour were influenced by adding rice protein concentrate. Gas-forming capacity of the dough with rice protein concentrate decreased by 8.3-20.8 % compared to the control sample where there was increase of the dosage. Gas formation occurred less intensively in the dough with rice protein concentrate, because fermentation was delayed due to a decrease in the availability of nutrients. The first peak on the gas formation graph in case of the dough with the addition of 4-8 % rice protein concentrate was seen after 65 minutes, in the control sample it was after 60 minutes. When adding 16 % of the additive, the first peak of gas formation was not clearly defined. The second peak of gas formation for control sample was observed after 150 min and for samples with rice protein concentrate a bit later and it was not clearly defined. Infrared spectra showed that relative reflection coefficient of samples with rice protein concentrate was lower both for dough after kneading and after fermentation. The addition of 4 and 8 % rice protein concentrate did not affect the amount of formed sugars, and the addition of 16 % reduced this indicator by 1.6 %. The amount of fermented sugars decreased by 3.0-7.8 %. So, changes during the technological process of bread-making can be followed due to the obtained results for obtaining bread with high protein content. [ABSTRACT FROM AUTHOR]

Background and Objectives: Zearalenon (ZEA) is a nonsteroidal estrogenic mycotoxin that causes reproductive and sexual problems. In the present study, the effect of bread‐making on the ZEA content of samples was investigated. The wheat flour was contaminated with standard ZEA solution. The dough was proofed at 30, 60, and 90 min and baked at 150, 185, and 220°C. The ZEA content in samples was extracted and determined by HPLC. Findings: ZEA of dough was reduced by 13.27%, 23.52%, and 35.27% after 30, 60, and 90 min of fermentation, respectively. A slight reduction in ZEA observed in the product baked at 150°C, but heating at 220°C had a great impact on reducing ZEA. 63.23% reduction in the ZEA content of the sample was observed during 90 min of fermentation and baking at 220°C. Conclusions: Appropriate bread‐making conditions, according to the production requirements of each product, have a significant impact on reducing the ZEA content of produced bread with contaminated wheat flour. Significance and Novelty: Longer fermentation time (30–90 min) was more effective in reducing ZEA content in baked bread than baking at 150°C; however, higher baking temperatures (185°C or higher) was more effective than longer fermentation time. [ABSTRACT FROM AUTHOR]

Effect of different fermentation methods on heavy metal bioaccessibilities in wheat flour is undetermined. In this work, gastric and gastrointestinal heavy metal bioaccessibility in wheat flour products (control-wheat dough, T1-mantou made with normally fermented dough, T2-mantou made with over-fermented dough and T3-mantou made with over-fermented dough + Na2CO3) made from two wheat flour samples (NX and QD) was assessed via a modified physiologically-based extraction test. Cadmium, Zn and Mn bioaccessibility in the gastric phase (GP) was greater than in the gastrointestinal phase (GIP), yet the opposite was observed for Cu (p < 0.05). Lead bioaccessibility in the GIP of the QD sample was 1.37-4.08 times greater than that in the GP, while only the control had greater bioaccessibility in the GIP than that in the GP (p < 0.05) for the NX sample. Treatments T2 and T3 had greater Cd, Cu, Zn and Mn bioaccessibilities than the control and T1 in the GP (p < 0.05). In the GIP, however, only T3 had greater Mn bioaccessibility than the control for the NX sample. Enhanced degradation of the heavy metal-phytate following over-fermentation may have led to greater heavy metal bioaccessibility. Results should help food processors reduce human absorption of excessive heavy metals present in wheat flour foods. [ABSTRACT FROM AUTHOR]

Summary: The effect of sucrose levels on the rheo‐fermentation properties of dough were studied. Compared with control group, dough forming time and dough strength were enhanced in the sucrose dough, and the water absorption and development time were significantly reduced. Dough with 10% sucrose had the highest resistance, and 4% and 10% sucrose increased the toughness of the dough. 2% sucrose dough had the better leavening ability. There was lower strong bound water dough and higher weakly bound water in 2% sucrose dough compared with the other sucrose dough. With increasing sucrose levels, the content of free water in dough increased significantly. There was no growth of yeast in the sugar‐free medium (0%), 2% sucrose was much more suitable for yeast growth, while 6% and 10% sucrose levels inhibited yeast growth. Compared with 2% sucrose group, yeast produced more glycerol content and ethanol content in 6% and 10% sucrose medium. In conclusion, 2% sucrose dough had a better and smoother development fermentability, and a better yeast growth, sucrose levels affected the rheological properties of dough by affecting the migration and distribution of water, growth and metabolites of yeast. [ABSTRACT FROM AUTHOR]

This study investigated the effects of the mixed solid fermentation of honeysuckle cereal mixed flour with lactic acid bacteria and yeast on dough characteristics and bread quality. Honeysuckle powder and whole wheat flour were mixed to make reconstituted cereal flour, and yeast and Lactobacillus plantarum were implanted and mixed to make dough for fermentation. The dynamic rheological properties of the dough were determined, and the properties of the reconstituted cereal flour bread were determined, including the texture characteristics and color; then, the sensory evaluation and antioxidant capacity of the bread were determined. The storage modulus (G′) and loss modulus (G″) of the dough increased gradually with the increase in the honeysuckle powder content, and the loss tangent value, tanδ (G″/G′), was less than 1.0. The loss tangent value of the dough had no significant change (p > 0.05) with the increase in honeysuckle powder content; the L* value of the bread decreased from 88.50 to 76.00, the a* value increased from −1.87 to 0.79, and the b* value decreased from 21.04 to 13.68 with the increase in the amount of honeysuckle powder. When the honeysuckle powder addition was 4%, the reconstituted cereal bread was bright yellow and gave off a hint of bean and wheat flavor and had the best taste and quality. The hardness, chewiness, and the recovery of the bread decreased when the content of the honeysuckle powder was in the range of 0~4%, but the elasticity and the antioxidant and antiaging activity of the bread increased significantly (p > 0.05). It was determined that the best content of honeysuckle powder was 4%. The mixed microbial fermentation of honeysuckle cereal mixed flour can improve the quality and enhance the nutritional value of bread. [ABSTRACT FROM AUTHOR]

Bread is an integral part of the diet of the world population. Development of bread enriched with biologically active substances, including antioxidants, could be good nutritional support for human health. Among well-studied antioxidants, we can highlight dihydroquercetin, a flavonoid with outstanding antioxidant properties, such as anti-inflammatory activity, immunostimulatory properties, anti-cancer properties, and others. At the same time, the technology of bread enrichment must consider the possible negative effects of the additive on the technological processes and properties of the final product. The present work was carried out to evaluate the effect of dihydroquercetin on the enzymatic processes occurring during dough maturation and the antioxidant properties of the finished bread. Dihydroquercetin was added in amounts of 0.05 g, 0.07 g, and 0.1 g per 100 g of wheat flour and fermented with commercial baker's yeast (Saccharomyces cerevisiae). The kinetics of pH and total titratable acidity (TTA) during dough fermentation showed that dihydroquercetin caused slight slowing of enzymatic processes. However, the dosage of dihydroquercetin did not cause statistically significant changes in the yeast concentration, which reached a level of 108 KOU/g after 2 h in all dough samples. Loss of dihydroquercetin during fermentation was established at a level of 20–25%. At the same time, an increase in the total amount of flavonoids in the dough after 2 h of fermentation and an increase in values of antioxidant activity were noted. The antioxidant properties of the bread also increased when it was enriched with dihydroquercetin (about 3.5–4 times) despite the fact that the total quantitative loss of antioxidant in the technological process was considerable (about 40%). A protective effect of the bread matrix on flavonoids during digestion was shown. Dihydroquercetin loss was about 25% regardless of the amount applied. This work clearly showed that addition of dihydroquercetin to a bread formulation represents a promising strategy for increasing the antioxidant properties of bread. [ABSTRACT FROM AUTHOR]

A multi-omics approach was adopted to investigate the impact of lactic acid fermentation and seed germination on the composition and physicochemical properties of rye doughs. Doughs were prepared with either native or germinated rye flour and fermented with Saccharomyces cerevisiae, combined or not with a sourdough starter including Limosilactobacillus fermentum, Weissella confusa and Weissella cibaria. LAB fermentation significantly increased total titrable acidity and dough rise regardless of the flour used. Targeted metagenomics revealed a strong impact of germination on the bacterial community profile of sprouted rye flour. Doughs made with germinated rye displayed higher levels of Latilactobacillus curvatus, while native rye doughs were associated with higher proportions of Lactoplantibacillus plantarum. The oligosaccharide profile of rye doughs indicated a lower carbohydrate content in native doughs as compared to the sprouted counterparts. Mixed fermentation promoted a consistent decrease in both monosaccharides and low-polymerization degree (PD)-oligosaccharides, but not in high-PD carbohydrates. Untargeted metabolomic analysis showed that native and germinated rye doughs differed in the relative abundance of phenolic compounds, terpenoids, and phospholipids. Sourdough fermentation promoted the accumulation of terpenoids, phenolic compounds and proteinogenic and non-proteinogenic amino acids. Present findings offer an integrated perspective on rye dough as a multi-constituent system and on cereal-sourced bioactive compounds potentially affecting the functional properties of derived food products. [ABSTRACT FROM AUTHOR]

In this work, doughs made with gluten add chickpea composite flour were mixed to reach the 500BU standard and baked into bread products. Chickpea flour was substituted at the level of 20%, 30%, and 40% by wheat gluten to provide structural support for the dough. Higher gluten concentrations improved gas bubble retention as determined by crumb image analysis, resulting in higher final loaf volume. Dough samples were taken out of the fermentation chamber at 0, 30, 60, and 90 min to study the effect of fermentation on rheology. Utilizing SPP deltoids (G t ′ vs G t ″ plot), the intracycle and intercycle network rearrangement of dough were studied in details. Obtaining deltoids as a function of fermentation time offers an insight into the impact of fermentation on dough structure. It is found that longer fermentation time makes gluten-chickpea composite dough more elastic in the linear region (<1% strain) and less elastic in the nonlinear region. This work helps to demonstrate an application of SPP analysis in facilitating the development of innovative bread products made with a mixture of pulse flour and wheat gluten. • Composite breads were baked from chickpea flour mixed with gluten. • Non-linear rheological properties offered insights into dough development. • Increasing gluten content restricts deltoid expansion. [ABSTRACT FROM AUTHOR]

As a traditional staple food, Chinese steamed bread (CSB) with fermented glutinous rice procedure enjoys a long history with good qualities (specific volume ≥4.0 mL/g, especially) due to the unique leavened dough procedure with glutinous rice wine (GRW) as a starter. This research reveals the uniqueness of preparing multi-stage fermented GRW-dough and GRW-CSB without commercial yeast addition. The effects of recipe formulations and rice porridge on the core mash and liquid fermentation (MLF) process and CSB qualities were also explored. The results showed that the rice porridge and wheat bran provided essential nutrients for microbial propagation, and the essence of MLF was the enlarged cultivation of multiple strains, accompanied by saccharification and fermentation simultaneously. Generally, the fermented glutinous rice procedure is similar to the sourdough procedure. The potential of alkaline neutralization in sourdough to improve CSB qualities was investigated. The addition of sodium carbonate could increase the GRW-dough pH to 6.2–6.7, but it did not significantly impact sensory evaluation and specific volume of GRW-CSB (p > 0.05). Furthermore, the increasing rice porridge could replace the role of an alkali. Our findings suggest that pH adjustment is not necessary for GRW-leavened dough within the range of 5.2–5.5 to produce high-quality CSB. The glutinous rice wine dough procedure could be refined as a three-stage fermentation process, representing a unique symbiotic cultivation of multiple microorganisms, where saccharification and fermentation occur simultaneously. [Display omitted] • Chinese steamed bread with a high specific volume was made without yeast addition. • CSB qualities owe to glutinous rice wine (GRW) dough preparation. • The minimum specific volume of glutinous rice wine fermented-CSB was set at 4 mL/g. • The core mash and liquid fermentation process in a semi-solid state was explored. • There is no need for pH adjustment of GRW-dough (5.2–5.5) to make high-quality CSB. [ABSTRACT FROM AUTHOR]

Despite the diverse functions of yeast, only a relatively homogenous group of Saccharomyces cerevisiae yeasts is used in the baking industry. Much of the potential of the natural diversity of yeasts has not been explored, and the sensory complexity of fermented baked foods is limited. While research on non-conventional yeast strains in bread making is increasing, it is minimal for sweet fermented bakery products. In this study, the fermentation characteristics of 23 yeasts from the bakery, beer, wine, and spirits industries were investigated in sweet dough (14% added sucrose w/w dm flour). Significant differences in invertase activity, sugar consumption (0.78–5.25% w/w dm flour), and metabolite (0.33–3.01% CO2; 0.20–1.26% ethanol; 0.17–0.80% glycerol; 0.09–0.29% organic acids) and volatile compound production were observed. A strong positive correlation (R2 = 0.76, p < 0.001) between sugar consumption and metabolite production was measured. Several non-conventional yeast strains produced more positive aroma compounds and fewer off-flavors than the reference baker's yeast. This study shows the potential of non-conventional yeast strains in sweet dough. [ABSTRACT FROM AUTHOR]

Traditional fermentation using natural microorganisms often results in uncontrolled and inconsistent product quality. Identifying dominant LAB and yeast species through morphological, physiological, and biochemical characterization, this study aimed to optimize the traditional fermentation process of injera dough fermentation. Ersho and dough were prepared in the laboratory, and LAB and yeast were identified and enumerated by smearing on a petri dish at 24-hour intervals from 0 to 96 hours of fermentation. The growth kinetics of both LAB and yeast in fermented teff dough significantly increased (p < 0.05) from 8.91 to 9.97 log CFU/gm and 5.98 to 7.62 log CFU/gm as fermentation time increased. Five dominant LAB species (Lactobacillus fermentum, Lactobacillus Brevis, Lactobacillus Plantarum, Bacillus subtilis, and Enterococcus casseliflavus) and three dominant yeast strains (Saccharomyces cerevisiae, Candida krusei, and Pichia kudriavzevii) were identified. Based on the physicochemical analysis and sensory acceptability result, application of a single starter culture in teff dough fermentation improved fermentation time and acid production. [ABSTRACT FROM AUTHOR]

Dough fermentation in gluten-free bakery products is problematic due to the absence of gluten, which provides advantageous rheological properties. A thermodynamic sensor (TDS) system combined with an electronic nose was tested as an alternative to conventional methods monitoring dough development based on mechanical properties. In the first part, the configuration of the sensors in the thermodynamic system and their response to different heat-source positions, which significantly affect the output signal from the measurement system, were investigated. The practical contribution lies in the application of the measurements to the example of gluten-free doughs with and without edible insect enrichment. An optimized configuration of the thermodynamic system (one sensor on the inner wall of the container at the bottom and another in the middle of the container closer to the top of the dough) in combination with an experimental electronic nose was used for the aforementioned measurement. In some cases, up to 87% correlation between the signal from the TDS and the signals from a professional rheofermentometer Rheo F-4 (Chopin) was demonstrated. The differences between the results can be explained by the use of different techniques. Using a combination of sensor systems in one place, one time and one sample can lead to more comprehensive and robust results. Furthermore, it was shown that the fermentation activity increased in corn dough with the addition of insects compared to dough without the addition. In rice flour dough with the addition of edible insects, fermentation activity was similar to that of the flour without the addition. [ABSTRACT FROM AUTHOR]

Introduction. Fruit and berry extracts contain biologically active components and acids that can inhibit or activate Saccharomyces cerevisiae. The research objective was to study the effect of berry extracts on the activity of baking yeast S. cerevisiae and the biochemical properties of wheat dough. Study objects and methods. The experiment featured baking yeast Extra and dry berry extracts of raspberries, aronia, sea buckthorn, and rosehip (LLC Wisterra, Altai Region). The study involved standard and industry-specific control methods of raw materials and semi-finished bakery products, as well as som e standard methods of microbiological analysis. Results and discussion. The raspberry extract (3–4%) suppressed the growth and reproduction of the yeast: after 1 h of exposure, the yeast cell count dropped by 1.5–2 times compared to the control sample. The stimulating effect of the sea buckthorn extract increased the growth rate of yeast cells (up to 40% compared to the control). The extracts of aronia and rosehip had practically no effect on the growth rate of yeast cells. However, 2–3% aronia extract increased the fermentation of the dough, as evidenced by a higher dough fermentation property, which was 2 min versus 3 min at the control after 150 min of exposure. Fruit and berry extracts caused a natural increase in the acidity of the dough, which affected the growth rate of yeast cells. Sea buckthorn extracts increased the acidity so much (up to 4.24 pH units) that it could be regarded as acid stress, which increased the growth rate of yeast cells (1.53×106–1.55×106 vs. 1.10×106 in 1 mL of control sample). The lowest growth rate was detected in the samples with the raspberry extract, which is known to have a strong fungistatic effect: the count of yeast cells decreased by 1.5–2 times after an hour of fermentation. Conclusion. Berry extracts can be of practical interest to bakery enterprises as they help to control yeast fermentation and dough maturation time.

Aflatoxins are the most common occurring mycotoxin and most potent hepatocarcinogen known to mammals. The aim of this research was to isolate Saccharomyces cerevisae from cereal based fermented foods (ogi, madidi and kunun-zaki) for leavening bread and to study aflatoxin B1 reduction potential of solid state fermentation and baking of whole wheat flour dough into leavened bread. Proximate values were determined using standard techniques. While alpha amylase activity of the whole wheat flour was determined by Hagberg falling number (HFN), the viscoelastic property and dough strength of the flour was determined using Chopin alveograph. Enzyme Link Immunosorbent Assay technique was employed to detect and quantify aflatoxin B1 from the samples. The alpha amylase of the whole wheat flour was 240 seconds, while the viscoelastic property of the flour was 230 joules. The aflatoxin level during fermentation of the wheat flour dough showed that within 60, 90 and 120 minutes of fermentation at 35±2oC/2 h, the percentage aflatoxin loss increased as follows; 10.3. 34.5 and 55.2 % respectively. Conversely, the total aflatoxin retention decreased in this order; 89.7, 65.5 and 44.8% respectively. As the fermentation time increased, the percentage aflatoxin loss increased and the percentage aflatoxin retention decreased. The baking profile of the fermented dough also showed that as the baking temperature increased from 180, 200 and 220oC the aflatoxin loss increased from 58.6, 62.1 and 72.4 % and the aflatoxin B1 retention also decreased 41.4, 37.9, and 27.6% respectively. Fermentation and baking of whole wheat flour indicated that more than half of the toxin was eliminated but, some miniatures of toxins were still present in the fermented dough and the baked bread. This study showed that the Saccharomyces cerevisiae isolated from ogi has strong potential for leavening and was comparable to the commercial baker’s yeast. The use of wholesome raw material for bread production is advocated, because, the left over miniatures of aflatoxin in the finished products could be a health threat to consumers of bread produced from contaminated whole wheat flour. [ABSTRACT FROM AUTHOR]

This paper presents the impact of overhead pressure (constant pressure and pressure modulation) during mixing on important mixing parameters (maximal power level and the corresponding time (tPEAK)), dough properties after mixing and fermentation (dough voidage and growth rate), and bread characteristics (such as specific volume, void fraction, and crumb microstructure). The overhead pressure during mixing, which was done with air as overhead pressure, did not significantly affect the maximal power level and tPEAK, but significantly impacted dough and bread characteristics. Mixing at high pressure, i.e., 0.5 bar above atmospheric pressure, led to higher dough voidage at the end of mixing, resting, and sheeting. Moreover, high-pressure mixing led to higher dough growth, resulting in the attainment of desired expansion ratio of 3.5 much early (after 70 min fermentation). The bread obtained from this condition had the largest specific volume of 4.29 ml/g and void fraction of 82.98% and possessed one of the largest crumb cell sizes. On the other hand, mixing under atmospheric pressure (1 bar) and step decrease to partial vacuum (i.e., 0.2 bar below atmospheric pressure) from atmospheric pressure and high pressure led to dough with relatively low void fraction and slow dough growth rate during fermentation. For the same fermentation time (i.e., 70 min), these conditions resulted in bread with similar characteristics but had significantly smaller measured parameters than other conditions. Moreover, dough mixed under these conditions had to be fermented for an additional 10 min (i.e., total of 80 min) to attain bread with specific volume and void fraction similar to that of other studied conditions. Overall, it was found that overhead pressure during mixing mainly impacted the dough void fraction which, in turn, impacts the dough growth rate during fermentation and the final bread characteristics. [ABSTRACT FROM AUTHOR]

Summary: Effects of a novel category of hydrocolloid (Bacterial cellulose, BC) on physicochemical and fermentation properties of frozen dough were studied to address the reduction in baking performance due to refrigeration. The addition of BC reduced free thiol content and inhibited the de‐polymerisation degree of glutenin macropolymers, resulting in enhanced emulsifying activities of frozen dough, when the amount was added up to 0.1 g 100 g−1of wheat flour (dry basis). Further supplement hurt these attributes due to competition for water molecules. However, increasing the addition of BC significantly enhanced its protective effect on yeast activity, which in turn improved the fermentation properties of frozen dough. After 8 weeks of storage at −18 °C, 31% of yeast survived in with the protection of BC. When BC was added at a ratio of 0.1 g 100 g−1 of wheat flour, the improved frozen dough showed maximum volume of gas which was 2.7 times higher than that of the control after 3 h of fermentation. Baking performances confirmed the effect of BC as bread crumbs containing intermediate addition of BC rose optimally during proofing and baking, which contributed to the higher specific volume, less firm and more tender crumb texture of bread. These results suggested that BC might act as an effective additive to improve the shelf‐life stability of frozen food during long periods of frozen storage. [ABSTRACT FROM AUTHOR]

Summary: In this study, recombinant dough and simulated dough medium were used to study the effect of different glucose levels on quality of dough. With the increase of glucose levels (3, 6, 9, 12 and 15 g/100 g mixed flour) in recombinant dough, the water absorption and extensibility of the dough decreased significantly. Compared with the sugar‐free medium, the maximum height of the dough added with glucose gradually increased, and the CO2 retention rate decreased slightly. The glucose levels in the dough changed the water mobility and distribution. Compared with 3% glucose levels, yeast produced much more glycerol content and ethanol content in 6% and 15% glucose medium, which affected rheological properties of dough. Different glucose levels affected the fermentation state of yeast and metabolites significantly, 3% glucose medium was more suitable for the dough fermentation and growth of yeast during dough fermentation. [ABSTRACT FROM AUTHOR]

Fermented pastry products are produced by fermenting and baking multi-layered dough. Increasing our knowledge of the impact of the fermentation process during pastry making could offer opportunities for improving the production process or end-product quality, whereas increasing our knowledge on the sugar release and consumption dynamics by yeast could help to design sugar reduction strategies. Therefore, this study investigates the impact of yeast fermentation and different sugar concentrations on pastry dough properties and product quality characteristics. First, yeasted pastry samples were made with 8% yeast and 14% sucrose on a wheat flour dry matter base and compared to non-yeasted samples. Analysis of saccharide concentrations revealed that sucrose was almost entirely degraded by invertase in yeasted samples after mixing. Fructans were also degraded extensively, but more slowly. At least 23.6 ± 2.6% of the released glucose was consumed during fermentation. CO2 production during fermentation contributed more to product height development than water and ethanol evaporation during baking. Yeast metabolites weakened the gluten network, causing a reduction in dough strength and extensibility. However, fermentation time had a more significant impact on dough rheology parameters than the presence of yeast. In balance, yeast fermentation did not significantly affect the calculated sweetness factor of the pastry product with 14% added sucrose. Increasing the sugar content (21%) led to higher osmotic stress, resulting in reduced sugar consumption, reduced CO2 and ethanol production and a lower product volume. A darker colour and a higher sweetness factor were obtained. Reducing the sugar content (7%) had the opposite effect. Eliminating sucrose from the recipe (0%) resulted in a shortened productive fermentation time due to sugar depletion. Dough rheology was affected to a limited extent by changes in sucrose addition, although no sucrose addition or a very high sucrose level (21%) reduced the maximum dough strength. Based on the insights obtained in this study, yeast-based strategies can be developed to improve the production and quality of fermented pastry. [ABSTRACT FROM AUTHOR]

Summary: The use of wild Saccharomyces and non‐Saccharomyces yeasts might result in bread with different and attractive sensory characteristics. This study aimed to evaluate the performance of Saccharomyces and non‐Saccharomyces yeasts as starter culture in dough fermentation to bread making and the physicochemical parameters and aromatic profile of bread. All 26 wild yeasts strains isolated from Brazilian Cerrado fruit and tree bark were osmotolerant, and 19.4% were able to ferment maltose. Candida tropicalis ART101.3 and Saccharomyces cerevisiae SC5952 had the best growth capacity under high concentrations of glucose and maltose. Also, they were resistant to lyophilisation. Kinetic parameters of bioreactor cultivations showed high cell growth and lower generation time with 10 g L−1 maltose. Bread produced with C. tropicalis ART101.3 and the control bread had similar physicochemical properties and acceptance of consumers. Bread with S. cerevisiae SC5951 had a lower specific volume and a different colour than control bread; however, the consumers found no significant difference. More than 70% of the consumers demonstrated purchase intention of bread produced with both wild yeasts. The present study shows the potential of native Cerrado yeasts to be used and exploited in industrial processes and contributes to the diversification of bread starter cultures. [ABSTRACT FROM AUTHOR]

In this study, the rheological properties of flours containing wheat bran or dephytinized wheat bran at different rates (0, 5, 10, 15%) and some physicochemical and microbiological properties of bread doughs produced with sourdough by using these flour mixes were investigated. Four different sourdoughs, which were spontaneous (SS), Vakfıkebir (VS), containing Lactobacillus fermentum as a starter (LFS) and containing Lactococcus lactis as a starter (LCS), were used. The water absorption, softening degree, resistance to extension values of dough increased while the stability, energy and extensibility values decreased as the rate of bran increased for both bran types. The pH and total acidity (TA) values of the bread dough samples generally increased with the addition of bran. The lowest moisture content, TA and LAB count, and the highest pH and yeast count were obtained in VS. The lowest pH and the highest TA values belonged to the bread dough samples containing SS. The number of LAB and yeast counts in bread dough samples increased with addition of bran compared to control sample. [ABSTRACT FROM AUTHOR]

Chlorella pyrenoidosa is naturally rich in comprehensive nutrients, and Chlorella foods are produced by its excellent source of nutrition. Therefore, Chlorella foods are more and more widely used in flour food applications. In this study, C. pyrenoidosa powder was added to the flour to study its influence on the quality parameters and rheological properties of the dough. After adding C. pyrenoidosa powder to flour, the ash, crude protein content of flour and damaged starch showed an upward trend. The gluten index decreased significantly with the increase of C. pyrenoidosa powder. The pasting properties, stretching properties, and fermentation properties of the dough showed significant changes with the addition of C. pyrenoidosa powder. Adding an appropriate amount of C. pyrenoidosa powder to flour could improve the pasting and rheological properties of flour. However, when the amount of C. pyrenoidosa powder exceeds 1%, it had a positive impact on fermentation characteristics of dough. Practical applications: Chlorella pyrenoidosa is a high‐quality natural single‐cell protein source. Compared with other plant protein sources, the protein content of C. pyrenoidosa can reach 50%–65%, and has a short growth cycle. The influence of C. pyrenoidosa powder on rheological properties and fermentation characteristics of dough was evaluated. This provides a theoretical basis for the application of C. pyrenoidosa powder in flour foods, such as bread, Chinese bread, etc. [ABSTRACT FROM AUTHOR]

The effects of different fermentation (yeast and sourdough) and cooking (steam and baking) methods on the physicochemical, rheological, and morphological properties of dough, and nutritional property of Chinese steamed/baked bread were investigated. Compared with the yeast‐fermented dough, G′ and G″ were decreased by 18% and 7% for the sourdough‐fermented dough. Compared to the fermented dough, the content of the total amino acid in the corresponding steamed/baked bread was decreased. The content of the essential amino acids in Chinese baked bread was decreased by 29.1% and 7% with the yeast and sourdough fermentation, respectively. The protein digestibility of steamed bread fermented by sourdough (91.12%) is the highest among all the samples. Considering different cooking methods, the protein digestibility of sourdough‐fermented bread was 10% higher than that of yeast‐fermented bread. This research provides a theoretical basis for improving the quality of Chinese steamed or baked bread in industrialization. Practical applications: Fermentation and cooking methods have an obvious influence on the quality of dough as well as Chinese bread. This study focused on Chinese bread processing and can provide valuable information for industrial production and consumers. In this study, it was found that sourdough fermentation (SF) can increase the digestibility of protein and SFB‐S shows the highest among all the samples. Compared with other products, steamed bread fermented by sourdough has higher nutritional value. This study helps consumers choose flour products with different fermentation and cooking methods and provides a theoretical basis for the industrialization process of Chinese steamed/baked bread. [ABSTRACT FROM AUTHOR]

A multi-omics approach was adopted to investigate the impact of lactic acid fermentation and seed germination on the composition and physicochemical properties of rye doughs. Doughs were prepared with either native or germinated rye flour and fermented with Saccharomyces cerevisiae, combined or not with a sourdough starter including Limosilactobacillus fermentum, Weissella confusa and Weissella cibaria. LAB fermentation significantly increased total titrable acidity and dough rise regardless of the flour used. Targeted metagenomics revealed a strong impact of germination on the bacterial community profile of sprouted rye flour. Doughs made with germinated rye displayed higher levels of Latilactobacillus curvatus, while native rye doughs were associated with higher proportions of Lactoplantibacillus plantarum. The oligosaccharide profile of rye doughs indicated a lower carbohydrate content in native doughs as compared to the sprouted counterparts. Mixed fermentation promoted a consistent decrease in both monosaccharides and low-polymerization degree (PD)-oligosaccharides, but not in high-PD carbohydrates. Untargeted metabolomic analysis showed that native and germinated rye doughs differed in the relative abundance of phenolic compounds, terpenoids, and phospholipids. Sourdough fermentation promoted the accumulation of terpenoids, phenolic compounds and proteinogenic and non-proteinogenic amino acids. Present findings offer an integrated perspective on rye dough as a multi-constituent system and on cereal-sourced bioactive compounds potentially affecting the functional properties of derived food products.