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The wheat flour-alfalfa blends containing 5 and 10 g/100 g of non-germinated and germinated alfalfa flour were examined in terms of nutritional composition (protein, lipid, starch, total dietary fibre), mineral profile, total phenolic content and antioxidant activity (ABTS, FRAP), and Mixolab rheological properties while the corresponding standard and sourdough breads were evaluated regarding physical and textural characteristics (specific volume, hardness, cohesiveness, springiness, gumminess, chewiness). The alfalfa flour inclusion resulted in increased protein (11.64–14.87%) and total dietary fibre (1.65–5.82%) contents in all blends, regardless of the alfalfa flour type but in a higher extent with 10 g/100 g inclusion level. Blends were characterised by improved mineral profile, total phenolic content (37.57–162.35 mg GAE/100 g) and antioxidant properties (ABTS: 4.37–232.79 µmol TE/100 g, FRAP: 138.05–539.16 µmol TE/100 g) particularly when non-germinated alfalfa flour in quantity of 10 g/100 g was used. Dough rheological properties were not significantly affected by the alfalfa flour type, whilst higher alfalfa flour inclusion level prolonged dough development time. Increased specific volume (2.63–3.62 cm3/g) with decreased crumb hardness (3.82–1.68 N) was recorded upon alfalfa flour incorporation and was more pronounced for sourdough bread. Overall nutrient composition of blends and technological features of the resulting breads were enhanced by alfalfa flour addition. [ABSTRACT FROM AUTHOR]

Currently, there is an increase in consumer interest in food produced from raw materials from organic farming, which has an impact on the greater attention paid to the possibility of increasing the cultivation of old cereal species. One of the cereals that is suitable for these trends is mountain rye, which is a premise for undertaking research on the usefulness of this cereal grain in food production. Therefore, the aim of the study was to compare the baking value of flour with different milling yields obtained from milling mountain rye grain. The research material consisted of rye grain (Secale montanum Guss.), which was milled, and 6 different rye flours were obtained. The flour was tested for selected quality parameters such as moisture, crude protein content, total ash content, and acidity. Doughs were prepared and fermented using a single-phase method carried out in two different variants, with or without the addition of lactic acid. The obtained rye breads were quality assessed and subjected to organoleptic and consumer evaluations. The use of the fermentation method with dough acidification with lactic acid allowed us to obtain breads with a better specific volume and acidity compared to those obtained from dough without acidification. Breads baked from dough prepared using the method of non-acidification with lactic acid had better porosity of the crumb. In the quality classification, breads made from low-extract flour turned out to be the best, and breads baked from dough made using the non-lactic acid acidification method were more generally accepted by panelists. As confirmed by research, mountain rye grain is a raw material for the production of flour with good baking value, which depends on the preparation of the grain and milling method. The quality of rye bread made from mountain rye flour depends on the flour yield, the baking value of the flour, and the method used for dough fermentation for bread baking [ABSTRACT FROM AUTHOR]

Coarse cereals have been promoted for their health benefits, and sourdough is used to improve their steamed bread sensory acceptance. However, grains vary in dough physiochemical properties and steamed bread–making performance. This study investigated the effects of yeast and sourdough fermentation on the biochemical, textural, and flavor properties of dough and steamed bread of eight grain types. Results indicated that sourdough dough had a lower pH and higher total titrable acidity compared with yeast group. The texture of sourdough‐steamed bread was significantly improved with reduced hardness and enhanced springiness. Microstructure revealed that sourdough resulted in starch surface corrosion and less amylopectin recrystallization. Aldehydes, alcohols, and esters are more dominant in sourdough group than yeast group. Foxtail millet and sorghum steamed breads exhibited the highest performances in texture, flavor, and sensory evaluation. This could provide a theoretical basis for producing coarse cereal products with desirable quality. [ABSTRACT FROM AUTHOR]

This study aims to optimize the culture condition of semi-liquid sourdough using Kombucha as a starter culture and to evaluate the physicochemical properties, microbial viability and recovering ability of sourdough powder when packaged in different types of packaging for 120 days. Optimal maturation time (103.47 h) and maximum leavening rate (1.27 mL/h) of sourdough were achieved at an incubation temperature of 34 °C and interval refreshment time at 7 h. The optimized culture was spray-dried using 3% Arabic gum (w/v) as a carrier agent yielding 35.86% powder with acceptable viability of 8.71 log CFU/g lactic acid bacteria and 9.03 CFU/g yeast. The sourdough powder was packed in four packaging (LDPE, vacuumed LDPE, aluminum foil laminated pouch and vacuumed aluminum foil laminated pouch) and exhibited comparable physicochemical properties during 120 days of storage. The viability of both lactic acid bacteria and yeast count in sourdough powder when packed in vacuumed aluminum foil laminated pouch showed higher stability for 90 days (6.18 log CFU/g and 6.82 log CFU/g) but reduced to below detection limit after 120 days (5.54 and 5.94 log CFU/g). This suggested that Kombucha sourdough powder packed in vacuumed aluminum laminated pouch could be stored for up to 90 days. [ABSTRACT FROM AUTHOR]

The effects of single- (Lactobacillus fermentum) or mixed-strain (Lactobacillus fermentum, Kluyveromyces marxianus) fermentation of red bean with or without wheat bran on sourdough bread quality and nutritional aspects were investigated. The results showed that, compared to unfermented controls, the tannins, phytic acid, and trypsin inhibitor levels were significantly reduced, whereas the phytochemical (TPC, TFC, and gallic acid) and soluble dietary fiber were increased in sourdough. Meanwhile, more outstanding changes were obtained in sourdough following a mixed-strain than single-strain fermentation, which might be associated with its corresponding β-glucosidase, feruloyl esterase, and phytase activities. An increased specific volume, reduced crumb firmness, and greater sensory evaluation of bread was achieved after mixed-strain fermentation. Moreover, diets containing sourdough, especially those prepared with mixed-strain-fermented red bean with wheat bran, significantly decreased serum pro-inflammatory cytokines levels, and improved the lipid profile, HDL/LDL ratio, glucose tolerance, and insulin sensitivity of mice. Moreover, gut microbiota diversity increased towards beneficial genera (e.g., Bifidobacterium), accompanied with a greater increase in short-chain fatty acid production in mice fed on sourdough-based bread diets compared to their controls and white bread. In conclusion, mixed-strain fermentation's synergistic effect on high fiber-legume substrate improved the baking, sensory quality, and prebiotic effect of bread, leading to potential health benefits in mice. [ABSTRACT FROM AUTHOR]

Fagao is one of China's traditional gluten-free staple foods made with rice or corn flour. Corn Fagao prepared by co-fermentation with sourdough and yeast exhibits better quality and less staling compared to traditional yeast-fermented Fagao. The physicochemical properties of corn Fagao batter during sourdough–yeast co-fermentation were investigated. The results showed that compared with yeast fermentation, the gas production and viscosity of the batter increased with co-fermentation. The co-fermented batter showed a higher hydrolysis of starch and less amylose content. The integrity of starch granules in the co-fermented batter was damaged more seriously, and the crystallinity and short-range ordered structure were less than in the yeast-fermented batter, even though the crystal structure type of starch did not obviously change. The peak viscosity, minimum viscosity, final viscosity, decay value, and recovery value of the corn batter were reduced by co-fermentation, which improved the thermal stability of the batter and slowed down the aging. Co-fermentation also resulted in a more pronounced reduction in protein subunit content than yeast fermentation. The changes in the physicochemical properties of the corn Fagao batter help explain the improvement in quality of corn Fagao made from the co-fermentation method and may provide theoretical references for co-fermentation with sourdough and yeast to other gluten-free foods. [ABSTRACT FROM AUTHOR]

Sourdough is one of the oldest technologies employed by humans to leaven bread because of its ability to enhance the flavour and structure of bread using micro-organisms. However, there is a lack of comprehensive information in Botswana regarding the diversity of sourdough starters and the fermentative micro-organisms responsible for spontaneous fermentation. The present study aimed to explore the microbial species diversity of sourdoughs in Botswana and gain insight into the unique microbial communities involved in sourdough production. A total of nine samples were collected from different areas in Botswana. The microbial diversity in sourdoughs was characterized through the sequencing of amplicons of the 16S ribosomal DNA and internal transcribed spacer regions. In silico polymerase chain reaction–restriction fragment length polymorphism and phylogenetics were utilized to determine the genetic diversity among the isolates. The dominant yeast species identified were Saccharomyces cerevisiae, Wickerhamomyces anomamlus, Pichia kudriazverii and kazachstania humilis. Additionally, the presence of Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, Liquorilactobacillus nageli and Bacillus cereus was also detected. It is worth noting that two species of acetic acid bacteria (AAB), namely Acetobacter pasteurianus and A. indonesiensis, were isolated, though in low levels, but the finding is significant in sourdough fermentation. The low occurrence of AAB (acetic acid bacteria) species observed in this study could be an important finding, as these bacteria are considered understudied, yet they are known to contribute significantly to the final product. [ABSTRACT FROM AUTHOR]

The organic acids produced by lactic acid bacteria (LAB) during the fermentation of sourdoughs have the ability to reduce the growth of different molds. However, this ability depends on the LAB used. For this reason, in this study, the proportions of different LAB were optimized to obtain aqueous extracts (AEs) from sourdough to reduce fungal growth in vitro, control the acetic acid concentration, and obtain a specific lactic to acetic acid ratio. In addition, the optimized mixtures were used to formulate partially baked bread (PBB) and evaluate the mold growth and bread quality during refrigerated storage. Using a simplex-lattice mixture design, various combinations of Lactiplantibacillus plantarum, Lacticaseibacillus casei, and Lactobacillus acidophilus were evaluated for their ability to produce organic acids and inhibit mold growth. The mixture containing only Lpb. plantarum significantly reduced the growth rates and extended the lag time of Penicillium chrysogenum and P. corylophilum compared with the control. The AEs' pH values ranged from 3.50 to 3.04. Organic acid analysis revealed that using Lpb. plantarum yielded higher acetic acid concentrations than when using mixed LAB. This suggests that LAB-specific interactions significantly influence organic acid production during fermentation. The reduced radial growth rates and extended lag times for both molds compared to the control confirmed the antifungal properties of the AEs from the sourdoughs. Statistical analyses of the mixture design using polynomial models demonstrated a good fit for the analyzed responses. Two optimized LAB mixtures were identified that maximized mold lag time, targeted the desired acetic acid concentration, and balanced the lactic to acetic acid ratio. The addition of sourdough with optimized LAB mixtures to PBB resulted in a longer shelf life (21 days) and adequately maintained product quality characteristics during storage. PBB was subjected to complete baking and sensory evaluation. The overall acceptability was slightly higher in the control without sourdough (7.50), followed by bread formulated with the optimized sourdoughs (ranging from 6.78 to 7.10), but the difference was not statistically significant (p > 0.05). The sensory analysis results indicated that the optimization was used to successfully formulate a sourdough bread with a sensory profile closely resembling that of a nonsupplemented one. The designed LAB mixtures can effectively enhance sourdough bread's antifungal properties and quality, providing a promising approach for extending bread shelf life while maintaining desirable sensory attributes. [ABSTRACT FROM AUTHOR]

Sourdough flavors were closely related to microbial metabolism. The microbial diversity of foxtail millet dough during fermentation has never been studied. Here, the metabolic potential and diversity of the bacterial community were analyzed by metagenomic during dough fermentation. Firmicutes was the dominant phylum in the dough, within heterofermentative lactic acid bacteria (e.g., Companilactobacillus, Limosilactobacillus, Pediococcus and Lactobacillus) as the most abundant bacteria. Proteobacteria was gradually inhibited after fermentation. Companilactobacillus_crustorum was notably found abundant during dough leavening. Limosilactobacillus_fermentum increased markedly during fermentation, while Companilactobacillus_crustorum decreased significantly. For further exploration, genes associated with metabolism were annotated through metagenomics. Limosilactobacillus, Companilactobacillus and Pediococcus were actively engaged in glycolysis (ko00010), starch and sucrose metabolism (ko00500), and pyruvate metabolism (ko00620), leading in part to lactic and acetic acid accumulations and dough acidification. Limosilactobacillus and Lactiplantibacillus were the main contributors to key aminopeptidases or/and transaminases involved in amino acid metabolism, which was responsible for flavor metabolite formation. This study will provide an enhanced understanding of the predominance and diversity of dough bacterial communities, and contribute to future strain screening in the dough for better flavor.

In this study, Saccharomyces cerevisiae and non-Saccharomyces strains were isolated from sourdough. S. cerevisiae SQJ20, which had a stronger gas-producing capacity than commercial activated dry yeast, was selected from 78 strains of S. cerevisiae. Wickerhamomyces anomalus GZJ2 and Torulaspora delbrueckii SDJ6 were selected to improve the quality of steamed bread. Co-fermentation with S. cerevisiae SQJ20 and W. anomalus GZJ2 at a ratio of 1:2 significantly improved the quality of steamed bread. Furthermore, W. anomalus GZJ2 increased the contents of total protein and free amino acid (13.69%), with the increase being greatest in the sweet amino acid proline (94.69%), the aromatic amino acid phenylalanine (82.63%), and the essential amino acid lysine (66.26%). The electronic nose and sensory evaluation results corroborated that the addition of W. anomalus GZJ2 improved the quality of steamed bread. In conclusion, co-fermentation with S. cerevisiae SQJ20 and W. anomalus GZJ2 could improve the quality of steamed bread without extending the fermentation time. Our observations provide a reference for the industrial production of flavored steamed bread.

Sourdough are unique microbiological systems with a symbiotic interaction between lactic acid bacteria and yeasts. Yeasts, together with lactic acid bacteria, play a significant role in fermenting starters and are crucial for shaping the technological and functional properties of the product. Aim. To analyze scientific data regarding the importance of yeasts in shaping the properties of sourdough and final products. Methods. Searching and analyzing the relevant scientific literature, systematizing, and summarizing the results of available publications. Results. It was highlighted the significant role of yeasts in formation the properties of sourdough and final bakery products, particularly for dough leavening, the development of flavor and aromatic characteristics, enrichment of bread with biologically active compounds, enhancement of bioavailability and shelf-life extension. Conclusion. It was emphasized the importance of this knowledge for improving bakery production technologies using starter compositions for sourdough fermentation and the rational selection of yeast strains to regulate the organoleptic and functional-technological properties of the finished products.

Bread is a staple in the diet of people around the world. A new solution is the addition of selected strains of bacteria to the sourdough to increase the quality of the obtained bread. In the presented research, seven bread samples were baked and analysed, which differed by the selected strain of bacteria of the Lactiplantibacillus plantarum species used in sourdough preparation. The bread was subjected to a 3-day ageing test. The structure of the products was analysed using the texture profile analysis (TPA) method on days 1 and 3 of storage. It was observed that the samples with the addition of selected L. plantarum bacterial strains underwent the process of staling much slower than the control sample. The analysis of the viability of lactic acid bacteria (LAB) in products after 1 and 3 days of storage was also performed. The obtained results indicate the highest survival rate of LAB in the control sample, i.e., the native microflora of baker's starters, which was at 3.07 log CFU after one-day storage after baking. In the case of other samples, the viability of the bacteria was below 2.74 log CFU, which confirms a certain degree of thermostability of selected bacterial strains. The belonging of the isolated bacteria to the species L. plantarum was proven via genetic identification using the PCR method. A sensory analysis using the quantitative descriptive profile (QDP) method was also performed on the bread immediately after it was baked and cooled down. The analysis showed that the use of L. plantarum strains as starters did not significantly affect the aromatic and taste profiles of the samples compared to the control sample. The overall quality of the bread samples was high, above 6 units, with the control sample having the highest sensory quality of 7.5 units (on a scale of 0–10 units). The presented research suggests that it is possible to produce bread with bacteria that have health-promoting properties and good sensory quality, which enhances the textural features of the final product. Future research will focus on attempting to microencapsulate selected thermostable probiotic bacteria. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal 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.)

The term “sourdough” denotes a dough composed of flour and water, fermented through the action of yeast and lactic acid bacteria. The utilization of sourdough fermentation technology can enhance the nutritional attributes of bread made from wheat grain. In recent times, sourdough bread has experienced a resurgence, fueled by growing consumer demand for healthier bread options. The market dynamics for sourdough illustrate its rapid expansion and significant role in the contemporary food industry. Sourdough fermentation improves nutritional qualities by altering the structure and function of proteins and starch, enhancing dietary fiber, volatile compound profiles, and antioxidant activity, and reducing FODMAPs. The quality of sourdough bread is influenced by several factors, including fermentation environment, flour particle size, protein quality, starch characteristics, and dietary fiber composition. Moreover, the incorporation of alternative grains (intermediate wheatgrass and legume flour) and non-flour ingredients (fruits, herbs, and dairy products) presents opportunities for creating sourdough bread with unique sensory and nutritional profiles. This review offers updated insights on the quality aspects of sourdough fermentation, the factors that influence the effectiveness of the sourdough fermentation process, sourdough technology with unconventional and non-flour ingredients, and the potential market for frozen sourdough, considering its convenience and extended shelf life. [ABSTRACT FROM AUTHOR]

The study examines the integration of postbiotics in food products through the use of attenuated probiotics, specifically lactic acid bacteria (LAB) in bread. Postbiotics, non-viable microorganisms or their metabolites, offer health benefits similar to probiotics without the risks associated with live bacteria. This research evaluates the regulatory aspects and safety of LAB in sourdough bread production, highlighting their historical and significant use in Europe before 1997. The study includes microbial quantification and Next-Generation Sequencing (NGS) to identify LAB in traditional sourdough, comparing them with historical and current EFSA Qualified Presumption of Safety (QPS) lists. Findings show that the LAB present in sourdough have been extensively and safely used in bread making, supporting their classification as non-novel foods under EU regulations. The stability and consistency of LAB metabolites in sourdough bread are also confirmed, ensuring quality and safety in each batch. The study concludes that LAB in sourdough, when inactivated through bread-making processes, are not considered novel foods, aligning with historical, scientific, and regulatory evidence. [ABSTRACT FROM AUTHOR]

Sourdough fermentation is one of the oldest traditional methods in food technology and occurs as a result of fermentation of flour prepared from grains. The nutritional role of sourdough is related to the final composition of fermented foods prepared through sourdough fermentation, and recently, sourdough has become an important application to improve nutrition characteristics of bread. Thanks to lactic acid bacteria (LAB) presented in sourdough microflora and metabolites partially produced by yeasts, technological and important nutritional features of the bread improve and an increase in shelf life is achieved. In addition, sourdough bread has a low glycemic index value, high protein digestibility, high mineral and antioxidant content, and improved dietary fiber composition, making it more attractive for human nutrition compared to regular bread. When the sourdough process is applied, the chemical and physical properties of fibers vary according to the degree of fermentation, revealing the physiological importance of dietary fiber and its importance to humans' large intestine microbiota. Therefore, taking these approach frameworks into consideration, this review highlights the benefits of sourdough fermentation in increasing nutrient availability and contributing positively to support human health. [ABSTRACT FROM AUTHOR]

ABSTRACTSIn recent years, the demand for gluten-free (GF) bakery products has grown rapidly due to the remarkable rising number of celiac patients and the increasing health awareness of GF products. However, GF products generally suffer from defects such as poor sensorial level, low nutritional value, high prices and short shelf life. Sourdough is the important starter culture applied in bakery field, and it has been proven to be ideal for enhancing the overall quality of bakery products. This review aims to systematically reviewed the application of sourdough in GF bakery products and its improvement to GF bakery products in terms of texture, shelf life, nutrition and flavor. Its positive effects derive from the complex metabolic activities of sourdough microorganisms, such as acidification, proteolysis, production of exopolysaccharides (EPS), activation of endogenous enzymes, and production of antibacterial substances. Finally, researchers are encouraged to expand the use of sourdough in GF bakery products to increase the variety of GF products. And the technical and nutritional potential of sourdough should be developed more widely. [ABSTRACT FROM AUTHOR]

Sourdough are unique microbiological systems with a symbiotic interaction between lactic acid bacteria and yeasts. Yeasts, together with lactic acid bacteria, play a significant role in fermenting starters and are crucial for shaping the technological and functional properties of the product. Aim. To analyze scientific data regarding the importance of yeasts in shaping the properties of sourdough and final products. Methods. Searching and analyzing the relevant scientific literature, systematizing, and summarizing the results of available publications. Results. It was highlighted the significant role of yeasts in formation the properties of sourdough and final bakery products, particularly for dough leavening, the development of flavor and aromatic characteristics, enrichment of bread with biologically active compounds, enhancement of bioavailability and shelf-life extension. Conclusion. It was emphasized the importance of this knowledge for improving bakery production technologies using starter compositions for sourdough fermentation and the rational selection of yeast strains to regulate the organoleptic and functional-technological properties of the finished products. [ABSTRACT FROM AUTHOR]

Phytases, which perform the stepwise hydrolysis of phytic acid to myo-inositol and inorganic phosphate, are used worldwide to reduce phosphorus pollution and improve nutrition in monogastric animals and humans. Yeasts isolated from their natural environments represent rich and still underexplored sources of industrially valuable enzymes, including phytases; therefore, they are widely studied for the production of these enzymes. In this regard, thirteen yeast pure cultures were isolated from the microbial consortium of four types of sourdough obtained during the natural fermentation of different grain-based flours. Ten of the newly isolated yeast strains were selected as potential phytase producers based on their growth in liquid culture media with sodium phytate as the sole source of phosphorus. Using 18S rDNA and D1/D2 26S rDNA analyses, the species affiliation of the selected isolates was established. They referred to seven yeast species from 3 families, with the most significant representation of the family Saccharomycetaceae. Intracellular phytate-degrading activity was found in 8 isolates, the highest being in Nakaseomyces glabratus strain 7-4. The highest level of extracellular phytase was measured in Pichia membranifaciens strain 5-2. Both isolates showed significant antioxidant capacity higher than those of ascorbic acid. [ABSTRACT FROM AUTHOR]

Background and Objectives: The production of high‐quality gluten‐free bread still poses a major technological challenge. The objective of this study was to investigate the effects of sourdough fermentation and structural/nutritional enrichment on gluten‐free sorghum bread quality. Lactic acid bacteria (Lactobacillus casei and Lactobacillus acidophilus) and yeast (Saccharomyces cerevisiae) were used as starter cultures. Findings: The bread crust color and titratable acidity were comparable; although, the crumb color of sourdough bread made with L. acidophilus was measured darker. In both starter cultures, sourdough bread had a softer texture than the control, with significant (p <.05) differences in hardness, adhesiveness, cohesiveness, and gumminess values. The sourdough bread showed similar Fourier Transformed Infraredtransformed infrared (FTIR) spectra with the control bread, with four major peaks in the functional group region (4000–1200 cm−1) and a unique peak in the fingerprint region (1200–600 cm−1). Conclusion: Breads made with L. acidophilus (at 20% and 30% addition levels) showed better quality attributes such as softer texture, higher total phenolic content (97.75 mg GAE/100 g), and antioxidant capacity (341.49 µmol TEAC/100 g). Significance and Novelty: The results suggested that selected lactic acid bacteria‐based sorghum sourdough might be a promising ingredient for the development of gluten‐free bread with improved quality and nutritional value. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office 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.)

Lactic acid bacteria (LAB) plays an important role in the production of sourdough, and has a significant impact on its flavor and other qualities. In order to select LAB starter culture for specialty sourdough and develop differentiated sour dough bread, this study evaluated the glucose metabolism capacity, organic acid production capacity and flavor characteristics of LAB strains isolated from different kinds of traditional fermented foods, and their effects on the flavor of sourdough and bread were also verified. The results showed that there were 6 LAB strains with strong glucose metabolism and acid production performance, and excellent flavor characteristics. The volatile flavor substances produced by these strains were mainly composed of alcohols, esters, ketones, aldehydes, acids, and other compounds. Among them, two Lactobacillus plantarum strains might be the main contributors of special flavors such as sourness, fruitiness and rice wine flavor to sourdough bread. These obtained strains provide resources for the development of sourdough starter culture with characteristic aroma components, and have potential for industrial application.

This study aimed to examine the characteristics of gluten-free bread made using a combination of sorghum and sweet lupin composite flour in comparison with 100% sorghum bread. The flour ratios used were as follows: 96.3% Sorghum Flour (SF) to 3.7% Lupin Flour (LF), 92.4% SF to 7.6% LF, 88.7% SF to 11.3% LF, 85% SF to 15% LF, 77.7% SF to 22.4% LF, 73.8% SF to 26.2% LF, and 70% SF to 30% LF. Lupin significantly influenced several characteristics, including pasting profiles, fermentation, farinographic properties, and techno-functional properties. Lupin contributed to an improved texture of the bread. The protein content of the breads ranged from 11.71% to 23.43%, while the fat, crude fiber, ash, moisture, and carbohydrate contents of 4.61–6.74%, 0.56–10.99%, 1.51–2.24%, 37.78–35%, and 75.63–55.28%, respectively. Furthermore, sensory analysis indicated enhancement in overall sensory

The industry predominantly depends on synthetic or artificial additives, occasionally permitting the inclusion of natural molecules sourced from plants or replicated from their original counterparts. The production of bakery products increasingly uses sourdough to improve the quality of bread or to obtain "clean label" products (free of artificial additives). The additive production sector contributes to this concern through the synthesis of potentially harmful compounds, the utilization of hazardous chemicals and solvents, the management of resulting by-products, and reliance on non-renewable resources for manufacturing. One percent of the world's population suffers from celiac disease. Celiac disease is treated by excluding gluten from the diet. Most gluten-free bakery products have low nutritional and sensory quality. Therefore, sourdough is being used to replace chemical yeast to improve the sensory and nutritional quality and increase the shelf life of gluten-free bakery products. Three gluten-free sourdoughs were prepared with different flours: brown rice, quinoa and amaranth, in order to compare them with traditional sourdough (wheat) and optimize the most suitable temperature for the conservation of sourdoughs. Physicochemical analysis (pH, titratable acidity and color), antioxidant activity (FRAP, ORAC and ABTS), total phenolic compound content (Folin–Ciocalteu), total aflatoxin content, lactic and acetic acid content and microbiological analysis (mold and yeast content and bacterial and fungal composition (microbiota composition)) were carried out during the elaboration process and at different storage temperatures. A higher microbiological quantity of molds and yeasts (7.97 log CFU/mL), non-Saccharomyces yeasts (7.78 log CFU/mL) and lactic acid bacteria (8.10 log CFU/mL) and fungal composition were observed in the amaranth sourdough. The wheat sourdough obtained a higher total content of phenolic compounds (33.03 mg GAE g−1) and antioxidant capacity in ABTS and FRAP, but the quinoa sourdough had the highest ORAC content. In addition, it was observed that the adequate temperature for the conservation of the doughs is 25 °C, due to the predominance of Lactobacillus spp. and Pediococcus spp. bacteria in the sourdough. Therefore, pseudocereal sourdoughs (quinoa and amaranth) could be an alternative to incorporate into the preparation of gluten-free bread, since their microbial composition, physicochemical composition, antioxidant activity and total phenolic compounds would contribute to gluten-free bread and thus produce health benefits for people with celiac disease. [ABSTRACT FROM AUTHOR]

Chickpea is a nutritious staple pulse with numerous consumption patterns. It is also used in bakery products, especially in bread, in the forms of chickpea flour, fermented-chickpea liquor (FCL), and chickpea yeast (FCL-fermented sourdough) in various countries. However, a large variation exists in the traditional fermentation of FCL and chickpea yeast (CY). In this study, fermentation parameters (cracked-chickpea size, water-chickpea ratio, fermentation temperature, and fermentation time) for the production of FCL and CY were sequentially optimized through separate RSM designs. Therefore, this study aimed at optimization of the fermentation conditions for the preparations of both FCL and CY. First, FCL production parameters of fermentation temperature, time, chickpea particle size, and waterchickpea ratio were optimized and determined to be 40°C, 26 h, 2-6 mm, and 4:1 ratio, respectively. Secondly, the CY process parameters (fermentation temperature and time) were optimized using the optimized FCL conditions and determined to be 38°C and 9 h. The validation studies proved that there is no statistical difference (p>0.05) between the RSM-model predicted and experimental responses. At the optimized fermentation conditions, the FCL and CY had pH values of 4.44 and 4.31, and LAB counts of 9.87 and 9.08 log cfu g-1. The optimum fermentation conditions determined in this study are somewhat comparable to those commonly employed in the traditional preparations of both FCL and CY. Such optimization could lead to the better utilization of FCL and CY in the food industry and improved consumer health outcomes. [ABSTRACT FROM AUTHOR]

This article examines the impact of storage on the quality of local bread made with sourdough and potato puree. The study found that as the bread was stored for longer periods, there was a decrease in its physical characteristics such as mass, height, width, crust thickness, total volume, and specific volume. The quantity of ß-carotene and phenolic compounds in the bread also decreased with increasing storage time. However, sensory evaluation showed that the breads maintained desirable crust color, crumb texture, porosity, aroma, and overall acceptance throughout the storage period. The study concludes that local bread made with sourdough has a longer shelf life and provides valuable information on its nutritional value and sensory properties. [Extracted from the article]

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In this study, sourdough powder was used as a natural additive to enhance functional properties and reduce glycemic index of corn flakes. Lactobacillus fermentum, Lactococcus lactis, previously isolated from sourdough samples, and Saccharomyces cerevisiae were used as starter cultures to produce sourdough powder from wheat flour. To produce corn flakes sourdough powder was replaced by maize flour in amounts of 15 and 30%, while the control sample contained no sourdough powder. The total phenolic content, 2,2-di-phenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) of the samples were 421.58 mg GAE/kg, 333.90 µM TE/g, 62.53 mg/kg for control sample, 482.41 mg GAE/kg, 350.60 µM TE/g, 82.22 mg/kg for corn flakes with 15% sourdough, and 531.10 mg GAE/kg, 368.14 µM TE/g, 117.42 mg/kg for corn flakes with 30% sourdough, respectively. Total dietary fibre content, the starch hydrolysis rate, and rapidly digestible starch (RDS) values of corn flakes samples decreased with the addition of 30% sourdough powder (P < 0.05). The estimated glycemic index (eGI), which was 95.76 for the control sample, decreased to 83.41 for the sample with 30% sourdough. The addition of sourdough had no negative effect on the sensorial properties (P > 0.05). [ABSTRACT FROM AUTHOR]

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Sourdough bread is a traditional product made using lactic acid bacteria (LAB) and yeast. The influence of rye arabinoxylans (AXs) of different molar masses on sourdough wheat bread has not been studied to date. The aim of this study was to research the influence of arabinoxylans of different molar masses on the properties of sourdough wheat bread. The breads were baked using the sourdough method with wheat flour without and with 1% or 2% rye AX with different molar masses, which were unmodified, partially enzymatically hydrolyzed and cross-linked. The addition of all the AX preparations significantly increased the water absorption of the wheat flour. In particular, the addition of the preparation of cross-linked arabinoxylans at an amount of 2% caused the highest increase (by 9.8%) in the addition of water to the wheat flour dough. It was shown that a 2% addition of partially hydrolyzed AXs, with a low molar mass (190,440 g/mol), had the highest influence on increasing (by 23.7%) the volume of the bread and decreasing (by 41%) the crumb hardness of the sourdough bread, determined on the day of baking. The addition of the cross-linked AXs at an amount of 2% had the strongest influence on increasing the moisture content of the crumbs on the day of baking, both in the central (by 2.6%) and peripheral (by 5.1%) parts of the bread compared to the bread without the addition of AXs. The breads with all the AX preparations after the first and third days of storage had a higher crumb moisture content compared to the bread without the AXs. [ABSTRACT FROM AUTHOR]

The dairy–cereal‐based food, known as Doowina, is one of the traditional fermented foods in Iran. We aimed to improve the health‐promoting properties of Doowina by using turnips, butternut squash, and sourdough as a new functional food with high nutritional value and antioxidant activity. Therefore, the physicochemical, microbial, and sensory properties of samples with nutritional supplements (8% turnip and 8% butternut squash) and different concentrations of sourdough (0, 0.5, and 1%) were studied during 0, 3, 6, and 9 days of fermentation time. The results showed that there was no significant difference (p <.05) in the moisture and ash content between the different formulations of Doowina. There was also no significant difference (p <.05) in the phenolic compound content and antioxidant activity of the Doowina samples during the fermentation period. However, the number of lactic acid bacteria (LAB) increased significantly (p <.05) until the 6th day of fermentation, and the protein content decreased significantly (p <.05) in all samples during the fermentation period. According to the results, the samples with butternut squash and sourdough had the highest total phenolic content, the highest antioxidant activity, the highest linoleic acid content, and the highest sensory rating of all samples. [ABSTRACT FROM AUTHOR]

Species identification is the first step in the examination of newly isolated microorganism strains, including the cases when they are intended for application in the development of probiotic preparations or starters for different food products. The thorough identification process of newly isolated strains combines the application of different physiological, biochemical, and molecular genetic methods. The aim of the present study was to identify the species-level lactic acid bacteria (LAB) strains isolated from spontaneously fermented sourdoughs prepared from different flour types: Khorosan wheat, wheat, barley, buckwheat, spelled, spelt, and corn. Both classical phenotypic (cellular morphology characterization, and API 50 CHL) and molecular genetic methods (RAPD, ARDRA-analysis, 16S rDNA sequencing, and species-specific PCR) were applied. It was found that cultures with a short-rod morphology predominated among the 30 sourdough isolates. According to the RAPD profiles obtained, the isolates were divided into nine genotypes corresponding to nine genetically distinct strains. It was determined that individual sourdoughs made with different flour types shared cultures with a common genotype. The analysis of the physiological and biochemical profiles of the LAB isolates performed with the API 50 CHL system divided them into two groups according to their identification: Lactiplantibacillus plantarum (Lp. plantarum) 1 and Levilactobacillus brevis (Lv. brevis) 3. According to the 16S rDNA restriction profile, the LAB isolates showed two profiles corresponding to the Lp. plantarum and Lv. brevis groups. 16S rDNA sequencing and a comparison of the partially read 16S rDNA sequences of the studied isolates confirmed that some of them belonged to the Lv. Brevis species, but did not provide sufficient evidence that the rest of the cultures belonged to the Lp. Plantarum species. The species-specific PCR clearly separated the isolates from the Lp. plantarum group into two groups: isolates of the Lp. plantarum species and isolates of the Lp. paraplantarum species. The summary of the results of the conducted polyphasic taxonomic study determined the investigated LAB strains isolated from spontaneously fermented sourdoughs as representatives of the Lv. brevis, Lp. plantarum ssp. paraplantarum, and Lp. paraplantarum species. [ABSTRACT FROM AUTHOR]

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The ecological relationships among antimicrobial producing, resistant, and sensitive strains have been proposed to follow rock-paper-scissors dynamics, but evidence is mainly based on Gram-negative bacteriocins in vitro. The ecological relevance of antimicrobials in vivo or in situ has not been systematically studied. This study therefore aimed to analyze binary and ternary competitions among reutericyclin-producing strain Limosilactobacillus reuteri TMW1.656, its reutericyclin-resistant, nonproducing isogenic derivative L. reuteri TMW1.656 ∆rtcN , and the reutericyclin-sensitive, nonproducing L. reuteri TMW1.656 ∆rtcN∆rtcT in vitro (liquid culture and static plate), in situ (sourdough fermentation), and in vivo (gut of germ-free mice). In liquid culture, L. reuteri TMW1.656 had a higher fitness than TMW1.656 ∆rtcN and TMW1.656 ∆rtcN∆rtcT. Limosilactobacillus reuteri TMW1.656 ∆rtcN∆rtcT had a higher fitness than TMW1.656 ∆rtcN. On agar plates, L. reuteri TMW1.656 had a higher fitness than TMW1.656 ∆rtcN∆rtcT. In situ , reutericyclin production and resistance had no influence on the fitness of the strains. In vivo , TMW1.656 had an advantage over TMW1.656 ∆rtcN and TMW1.656 ∆rtcN∆rtcT. Ternary competitions showed reutericyclin production was ecologically beneficial in all ecosystems. The findings support the ecological importance of reutericyclin in a variety of environments/niches, providing an explanation for the acquisition of the reutericyclin gene cluster in L. reuteri and its contribution to the ecological fitness of Streptococcus mutans. [ABSTRACT FROM AUTHOR]

The aims of the present study are: (i) to verify the influence of different flour extraction rates and milling procedures on bread quality, (ii) to optimize the bread-making process by using different percentage and time of fermentation of three spontaneously developed type I sourdoughs. These latter were prepared with a whole-meal wheat flour blend (SA), a type 0 wheat flour blend (SB) both obtained by steel roll milling, and a type 2 wheat flour blend obtained by stone grinding (SC). The pH, total titratable acidity (TTA), and stability of the microbiota of the three sourdoughs were assessed before baking trials. TTA, specific volume, weight, crumb core moisture, texture, and global liking of sourdough bread, in comparison to control bread made with commercial baker's yeast, were determined. Moisture, texture, and global liking of bread were also evaluated during 6 days of storage. SA was characterized by a significantly higher pH and TTA values than SB and SC. Differences in the LAB-to-yeast ratio were registered among the three sourdoughs although no differences were seen in terms of the dominant microbial community. Concerning breads, although the type 0 roll-milled wheat flour showed better dough rheological performance compared to whole-meal wheat flour and stone-ground wheat flour, sourdough fermentation positively affected the specific volume, texture, and global liking of bread manufactured with stone-ground wheat flour. Overall, for an efficient use of sourdough and bread quality improvement, optimal conditions need to be found by tailoring sourdough to the type of flour used. [ABSTRACT FROM AUTHOR]

In this paper, Weissella confusa (WC) and Lactobacillus plantarum (LP) were used to ferment sourdough with yeast alone and together, compared with the sourdough fermented with yeast alone (CK) to discuss the change of lactic acid bacteria number and organic acid content of different sourdoughs. And to discuss the effects of different sour¬doughs to steamed bread dough on water distribution, rheological properties and to steamed bread on quality and flavor. The results of the study found that the pH of the sourdough fermented with lactic acid bacteria remained stable after 24 h. The bacterial number of WC+LP group reached the highest at 24 h, which was 9.34 lg(CFU/g sourdough). After 24 h fermentation, the lactic acid content in LP group was 7.75 mg/g sourdough, and the acetic acid content in LP+WC group was 0.49 mg/g sourdough. The T2 relaxation time of steamed bread dough with sourdough was 235.43 ms and of CK group was 252.35 ms, The T2 relaxation time of these groups was shorter than that without sourdough which was 289.94 ms, and the viscoelasticity of steamed bread dough decreased. The addition of sourdough increased specific vol¬ume, reduced the hardness and improved the elasticity of steamed bread, the maximum specific volume of the LP+WC group was 2.17 mL/g, which was 20.56% higher than that of ordinary yeast bread, the hardness of the LP+WC group was reduced by 25.89% and the elasticity of the LP+WC group increased by 4.5% compared with that of ordinary dry yeast bread (OSB). GC-MS analysis showed that 35 flavor substances were detected in LP+WC group, with the largest variety. The results showed that the quality and flavor of steamed bread could be improved by the compound fermented sourdough with Weissella confusa and Lactobacillus plantarum, which laid a theoretical foundation for the next use of related bacteria to ferment sourdough. [ABSTRACT FROM AUTHOR]

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The present work reports the application of powdered almond skin (PAS) for industrial bread production. Three trials were conducted involving seven bread shapes, including control production (CTR), and two experimental productions with PAS addition [5–10 % (w/w), 5-PAS and 10-PAS, respectively]. Sourdough inoculum determined the acidification of all doughs and the levels of lactic acid bacteria increased. Spore-forming aerobic bacteria, members of the Enterobacteriaceae family, and total coliforms were not detected until the end of the fermentation process. PAS addition determined a lower weight loss, an increase of firmness, a diminution of specific volume, and a different sensory profile of the breads. Mafalda was the most appreciated bread shape and was subjected to photothermal aging. 10-PAS sample, after nine-day stress, still showed a significant total phenolic compound TPC content (111.0 mg GAE/g extract). The radical scavenging potential increased with PAS with a final IC50 of 103.3 μg/mL in 10-PAS breads. Experimental breads exhibited a notable enhancement in protection against lipid peroxidation. Mold-free shelf life assessment showed a 10-day shelf life for CTR breads, while a 12-day shelf life in presence of PAS. Collectively, the data suggest that PAS holds significant promise as a functional additive for industrial production of bread.

The global sustainability policy emphasizes reusing of agri-food waste and by-products to enhance food bioactive properties. Thus, brioches were processed incorporating almond skin powder (ASP): control (CTR), without ASP addition; 5-ASP, with 5% (w/w) ASP; and 10-ASP, with 10% (w/w) ASP. Seven different brioches shapes were obtained for each recipe. Flavonoids were mainly detected in Tuono almond skin by Ultra-High Performance Liquid Chromatography coupled to High-Resolution Mass Spectrometry (UHPLC-HRMSMS), in particular, flavan-3-ol monomers. The ethanolic extract of Tuono almond skins contained polar lipids (oxylipins and phospholipids). Gas Chromatography–Mass Spectrometry (GC-MS) identified six major fatty acids, mainly oleic acid (48.01%). Photothermal degradation impact on bioactive compounds was evaluated using a first-order kinetic model. Antioxidant activity was studied using 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), 2,2-diphenyl-1-picrylhydrazyl and β-carotene bleaching test. α-amylase, α-glucosidase, and lipase inhibitory effect were also tested. The acidification of the doughs was consistent across all trials. Lactic acid bacteria and yeast levels increased. Importantly, the final products were free from undesirable microorganisms. The addition of ASP led to reduced weight loss and specific volume for all seven brioche types. Furthermore, the firmness, crumb structure, and sensory profile of the final products were noticeably influenced. Tasters clearly favoured the Treccina brioches. The production of sweet leavened baked goods was carried out in triplicate in two independent experiments. The statistical model applied to the data considered the effects of brioche shape and the addition of ASP. Kinetic data revealed that the half-life extension for both total phenol and flavonoid content was observed in the 10-ASP sample (18.00382). 10-ASP sample exhibited promising ABTS radical scavenging activity, with inhibitory concentration 50% (IC50) values of 18.64 mg/mL after 9 days of photothermal degradation. Moreover, when testing 10-ASP Treccina against α-amylase and α-glucosidase, the IC50 values were 198.16 and 190.23 μg/mL, respectively, even after 9 days.

In the search for sustainable alternatives to preserve food safety, the characterization of organic acids, peptides, and antifungal protein fractions from lactic acid bacteria fermentations emerges as a promising strategy. This study analyzes the antifungal capacity of organic acids and protein fractions derived from sourdough fermented with Lactiplantibacillus plantarum NRRL B-4496. During the heterofermentative fermentation of the wheat dough, lactic acid (189.17 mM) and acetic acid (36.78 mM) were mainly formed. Four protein fractions were obtained and tested; fraction A (MW > 10 kDa) presented the highest amount of protein, followed by fraction B (MW > 30 kDa). These fractions demonstrated strong antifungal capacity. Aqueous extracts and protein fractions inhibited the evaluated fungi (>90 %); their neutralization and hydrolysis caused a considerable decrease in antifungal activity, evidencing the direct relationship between organic acids and protein fractions. Proteinaceous compounds >30 kDa showed strong antifungal activity, while fractions (MW < 30 or < 10 kDa) showed weak activity. These findings suggest that protein species, as well as organic acids derived from sourdough fermentations with Lactiplantibacillus plantarum, could be promising natural antifungal agents for food applications, contributing to the reduction of synthetic preservatives and the promotion of sustainable practices in food production.