Aroma of Chinese steamed bread（CSB） is one of the important parameters that determines the overall quality attributes and consumer acceptance. However, the aroma profile of CSB still remains poorly understood, mainl...Aroma of Chinese steamed bread（CSB） is one of the important parameters that determines the overall quality attributes and consumer acceptance. However, the aroma profile of CSB still remains poorly understood, mainly because of relying on only a single method for aroma extraction in previous studies. Therefore, the objective of this study was to determine the volatile aroma compounds of five different samples of CSB using three different aroma extraction methods, namely solid-phase microextraction（SPME）, simultaneous distillation–extraction（SDE）, and purge and trap（PT）. All samples showed a unique aroma profile, which could be attributed to their unique microbial consortia.（E）-2-Nonenal and（E,E）-2,4-decadienal were the most prevalent aromatic compounds revealed by SDE, which have not been reported previously, while ethanol and acetic acid proved to be the most dominant compounds by both SPME and PT. Our approach of combining three different aroma extraction methods provided better insights into the aroma profile of CSB, which had remained largely unknown in previous studies.展开更多
The effect of adding sourdough with lactic acid bacteria(Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were...The effect of adding sourdough with lactic acid bacteria(Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were studied. The moisture content of crumb and texture characteristics of the Chinese steamed bread with sourdough during storage were analyzed. In this study, 10%,20%, 30%, and 40% of sourdough addition was investigated. The sourdough starter resulted in significant decrease in the water absorption, development time, stability, and farinograph quality number of the dough. The addition of sourdough improved the quality of Chinese steamed bread such as improving the sensory scores and specific volume, decreasing the crumb firmness, and a lower spread ratio was observed with an increase in the sourdough concentration up to 30%. Sourdough addition delayed a fast decrease in the moisture content of the Chinese steamed bread crumb during storage. The texture profile analysis of the bread crumb indicated that the addition of sourdough improved the quality and delayed the staling speed of Chinese steamed bread during storage.Moreover, inclusion of 30% sourdough produced the best protective effect on product staling.展开更多
Baking of sourdough is a common practice and has the advantage of improving the nutritional value, sensory qualities and increasing the shelf life of the bread. This study therefore focus on the antimicrobial and anti...Baking of sourdough is a common practice and has the advantage of improving the nutritional value, sensory qualities and increasing the shelf life of the bread. This study therefore focus on the antimicrobial and antioxidant capacity of exopolysaccharides form Lactic Acid Bacteria (LAB) and its application in sourdough production. The Lactobacillus delbrueckii LDYG2 and Weissella confusa WCFF1 were collected from the culture collection Centre and the LABs were maintained in De Man, Rogosa and Sharpe (MRS) broth. Modified Exopolysaccharide Selection Medium (mESM) was used to produce the EPS while the total sugar concentration was determined using phenol-sulfuric acid method. The antibacterial, antioxidant, proximate, physical, organoleptic properties and the shelf life of the SDB produced were also evaluated. The quantity of EPS produced by LDYG2 and WCFF1 ranged from 4743.75 - 5090.03 g/L. Eight different sugars were present in both EPSLD and EPSWC with high antibacterial activity (24 mm and 23 mm) against B. cereus and S. aureus respectively. EPSLD and EPSWC had antioxidant capacity increased in a dose dependent (0.5 - 10 mg/mL) manner. EPSWCSDB had the highest proximate content except for moisture content. There was a significantly different (P ≤ 0.05) in the shelf life extension of the sourdough bread. WCEPSSDB was generally accepted in terms of colour, aroma, taste, texture and palatability. EPS produced by L. delbrueckii (EPSLD) and W. confusa (EPSWC) has antimicrobial and antioxidant capacity and can be used in production of nutraceutical sourdough bread with an improved shelf life and high consumer acceptability.展开更多
Sourdough starters for making traditional steamed bread are rich in microbes.Studies have shown that,in addition to yeast and lactic acid bacteria(LAB),acetic acid bacteria(AAB)are other functional species in sourdoug...Sourdough starters for making traditional steamed bread are rich in microbes.Studies have shown that,in addition to yeast and lactic acid bacteria(LAB),acetic acid bacteria(AAB)are other functional species in sourdough,but the influences of AAB on the properties of sourdough and steamed bread were rarely reported.This study aimed to assess the effects of a selected strain of acetic acid bacterium on the properties of sourdough and steamed bread.Sourdoughs and steamed breads were prepared from five different starter cultures,marked as CK(control check,with no starters),Y(only yeast),YL(yeast+LAB),YA(yeast+AAB)and YLA(yeast+LAB+AAB),and their properties were determined.The results of sour dough properties showed that the YLA sourdough had the highest total titratable acid of 14.6 mL and the lowest pH of 3.87 compared with the other groups after fermentation to 8 h;and the YLA sourdough had the greatest elasticity and viscosity.The results of quality properties of steamed bread revealed that the L*value(88.40±0.09)of the YA steamed bread was significantly higher than those of the YLA and YL steamed breads;the YLA steamed bread had the highest specific volume and the highest sensory score of 89.6±3.31 in comparison to those of the other groups;the hardness and chewiness of YLA and YA steamed breads were significantly lower than those of the other groups.Volatile compounds in the steamed breads were also determined by SPME-GC-MS.A total of 42 flavor substances were detected,including 3 kinds of alcohols,8 kinds of aldehydes,7 kinds of ketones,2 kinds of acids,15 kinds of esters,1 furan,and 6 kinds of other types of compounds,mainly alkanes and esters,followed by alcohols and aldehydes.The YLA steamed bread was richer in esters,aldehydes,and acids than those from the other treatment groups.By contrast,alkanes and aldehydes were dominant in the Y and YL steamed breads.Therefore,the flavor and quality of the steamed bread made from the YLA sourdough could be improved obviously.These results could provide references for the application of AAB in dough fermentation and the improvement of new kinds of starters.展开更多
Sourdough is often considered a healthy choice and quality improver for use in cereal production due to its unique microbial composition and fermentation properties.During sourdough fermentation of cereals,biotransfor...Sourdough is often considered a healthy choice and quality improver for use in cereal production due to its unique microbial composition and fermentation properties.During sourdough fermentation of cereals,biotransformation of nutrients occurs,resulting in notable changes to proteins,carbohydrates,fats,vitamins,and minerals.Each nutrient undergoes specific transformations,providing various advantages for human health.Proteins undergo hydrolysis to produce small molecular weight peptides and amino acids that are more easily digested and absorbed by the human body.Carbohydrates break down to improve the digestibility and absorption of cereals and lower the glycemic index.Fatty acids experience oxidation to produce new substances with health benefits.Additionally,the application of sourdough fermentation can enhance the texture,flavor,and nutritional value of cereal foods while also extending their shelf life and improving food safety.In conclusion,sourdough fermentation has a broad range of applications in cereal food processing.Further research is encouraged to investigate the mechanisms and processes of sourdough fermentation to develop even more nutritious,healthy,and flavorful cereal-based foods.展开更多
Probiotics are beneficial microorganisms with certain characteristics such as survival under gastrointestinal conditions,adhesion to intestinal surface and different functions which result in several health benefits t...Probiotics are beneficial microorganisms with certain characteristics such as survival under gastrointestinal conditions,adhesion to intestinal surface and different functions which result in several health benefits to host.With this regards,this study aimed to isolate Lactic Acid Bacteria (LAB) from sourdough and human feces as two different environments and to test their potential probiotic functions.In total nine distinct isolates were assessed with several probiotic functions such as in vitro adhesion to human colon cells,antimicrobial activities and survival under harsh gastrointestinal conditions.In general,distinct strains showed strong antimicrobial activity against the pathogenic and fungal strains tested in this study.Importantly,the adhesion levels to HT29 cells were determined between 0.29 % and 9.54% and Lactobacillus paracasei F7B showed the highest adhesion.All isolates tolerated the bile salt after 24 h and the infant feces isolates showed good survival characteristics at pH 4.展开更多
Bread is one of the most consumed major leavened foods all around the world. Yeasts are responsible for leavening the bread dough. However, bread dough contains high amounts of yeast biomass that have the potential to...Bread is one of the most consumed major leavened foods all around the world. Yeasts are responsible for leavening the bread dough. However, bread dough contains high amounts of yeast biomass that have the potential to contribute to the bioavailability of the bread. This study aims to find out the potential effects of yeast biomass on bread bioavailability. For this purpose, yeast extracts were produced from three Saccharomyces cerevisiae , two Kazachstania humilis and one Torulaspora delbrueckii strains by autolysis and subsequently the nutritional compositions, phenolic compound profiles, antioxidant activities and immune modulation properties of the yeast extracts were determined. Among yeast samples, S . cerevisiae PFC401 showed high protein, essential amino acids, vitamin B7, total phenolic content and immune modulation property. However, K . humilis PFC393 stood out in terms of DPPH radical scavenging activity, and T . delbrueckii PFC394 in terms of major and minor minerals. These results indicated that the bioactive properties of yeast extracts vary depending on the yeast strain. In conclusion, results showed that yeasts not only leaven the bread dough but also contribute to the bioavailability of bread due to their rich nutritional compositions and bioactive properties.展开更多
Refined rice flour and wholegrain quinoa and buckwheat flours were used to prepare gluten-free sourdoughs.Two autochthonous LAB strains were isolated,one from quinoa (Limosilactobacillus fermentum Q3) and the other fr...Refined rice flour and wholegrain quinoa and buckwheat flours were used to prepare gluten-free sourdoughs.Two autochthonous LAB strains were isolated,one from quinoa (Limosilactobacillus fermentum Q3) and the other from buckwheat (Lim.fermentum T5).Lactiplantibacillus plantarum ATCC8014 was used as a reference starter.Two fermentation processes were evaluated,a single-step process (30℃,24 h) named SD1,and a daily refreshment process (backslopping for 10 days) named SD2.Sourdoughs were freeze-dried prior to analyses.Pasting properties,pentosan and polyphenol contents,and antioxidant activity were analysed.Flour properties were significantly modified by fermentation.Polyphenol extractability increased during fermentation,which resulted in a higher antioxidant capacity,mainly through a reducing mechanism.Q3 and T5 strains produced the most remarkable modifications of flour properties.Differences were found between both fermentation processes,mainly as a result of the development of different microbiota.The single-step fermentation (SD1) showed to be a simple and appropriate method for improving flour properties.展开更多
Due to the desire for nutritionally dense foods,there is interest in whole grain and sourdough bread products.This research study was carried out to evaluate the effect of different starter cultures and stone mill set...Due to the desire for nutritionally dense foods,there is interest in whole grain and sourdough bread products.This research study was carried out to evaluate the effect of different starter cultures and stone mill settings on the nutritional attributes of sourdough bread.Using a stone mill,a blend of three hard red spring wheat varieties was ground into whole-grain flour.Three different gap settings and two different rotation speed values were used to produce flour samples with six different treatments,and those six flour samples were used to make sourdough bread with two different starter cultures.The experimental design was a randomized complete block design with a factorial arrangement.Significant differences(p<0.05)were observed in dietary fiber content,arabinoxylan content,total starch content,and protein digestibility between sourdough bread made with rye and wheat starter cultures.Higher protein digestibility values were observed for most of the sourdough samples with the rye starter culture compared to the wheat starter culture.In addition,the protein digestibility showed a strong negative correlation(r=-0.85)with the coarse particles and a positive correlation(r=0.70)with the fine particle size fraction.These results demonstrated that selected starter cultures and the raw material with the desired particle size could improve sourdough bread’s nutritional attributes and potential application in the baking industry.展开更多
This study aimed to prepare high-molecular-weight(HMw)dextran-enriched sourdough(HMw-DT-SD)using Leuconostoc mesenteroides ATCC 8293 and to evaluate its effect on the quality of bread.The results demonstrated that HMw...This study aimed to prepare high-molecular-weight(HMw)dextran-enriched sourdough(HMw-DT-SD)using Leuconostoc mesenteroides ATCC 8293 and to evaluate its effect on the quality of bread.The results demonstrated that HMw-DT-SD improved the bread quality by increasing the bread volume from 3.86 cm^(3)/g to 5.04 cm^(3)/g;the bread staling rate decreased by 49.02%compared with that in control.The relationship between bread quality and dough gluten was further investigated.The acidity during bread making greatly influenced the effect of dextran on gluten.The HMw-DT-SD hindered the gluten depolymerization under acidic conditions(pH=3.6)and had a low free thiol content.In addition,the lower content of antiparallelβ-sheets in the bread dough might contribute to the depolymerization of macromolecular gluten(pH>4.4),thus improving the bread volume and texture.The HMw-DT-SD increased the content ofβ-turn structures in bread,suggesting gluten of lower resis-tance to extension.展开更多
Type Ⅱ sourdough is the most popular application method in the industry,but it still has quality problems in bread production.This study evaluated the effect of replacing type Ⅱ sourdough with a new type of sourdoug...Type Ⅱ sourdough is the most popular application method in the industry,but it still has quality problems in bread production.This study evaluated the effect of replacing type Ⅱ sourdough with a new type of sourdough prepared from a pure freeze-dried strain(FDSS)on bread structure and flavor quality.It was found that 2-hep-tanone,2-undecanone,and 2-nonanone were the feature volatile compounds in type Ⅱ sourdough bread(SB).The variable importance in projection(VIP)scores of aroma-related compounds retained 72.23%,proving that FDSS retained SB’s aroma characteristics.The change rules of volatile compounds from freeze-dried strains were explored as the fermentation process proceeds.Analysis of texture quality revealed that proper acidity improves the quality of bread.All these results support the potential use of FDSS in the bread-making industry.展开更多
基金supported by the National Natural Science Foundation of China(No.31371826)the China Postdoctoral Science Foundation(No.2016M592002)
文摘Aroma of Chinese steamed bread（CSB） is one of the important parameters that determines the overall quality attributes and consumer acceptance. However, the aroma profile of CSB still remains poorly understood, mainly because of relying on only a single method for aroma extraction in previous studies. Therefore, the objective of this study was to determine the volatile aroma compounds of five different samples of CSB using three different aroma extraction methods, namely solid-phase microextraction（SPME）, simultaneous distillation–extraction（SDE）, and purge and trap（PT）. All samples showed a unique aroma profile, which could be attributed to their unique microbial consortia.（E）-2-Nonenal and（E,E）-2,4-decadienal were the most prevalent aromatic compounds revealed by SDE, which have not been reported previously, while ethanol and acetic acid proved to be the most dominant compounds by both SPME and PT. Our approach of combining three different aroma extraction methods provided better insights into the aroma profile of CSB, which had remained largely unknown in previous studies.
基金Supported by National Natural Science Foundation of China(31571780)Key Research Project in Higher Education of Henan(18A550002)+2 种基金Zhengzhou Science and Technology Innovation Team Program(121PCXTD518)School Funds of Henan University of Technology(2017QNJH11)High-level Talent Foundation of Henan University of Technology(2017BS005)
文摘The effect of adding sourdough with lactic acid bacteria(Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were studied. The moisture content of crumb and texture characteristics of the Chinese steamed bread with sourdough during storage were analyzed. In this study, 10%,20%, 30%, and 40% of sourdough addition was investigated. The sourdough starter resulted in significant decrease in the water absorption, development time, stability, and farinograph quality number of the dough. The addition of sourdough improved the quality of Chinese steamed bread such as improving the sensory scores and specific volume, decreasing the crumb firmness, and a lower spread ratio was observed with an increase in the sourdough concentration up to 30%. Sourdough addition delayed a fast decrease in the moisture content of the Chinese steamed bread crumb during storage. The texture profile analysis of the bread crumb indicated that the addition of sourdough improved the quality and delayed the staling speed of Chinese steamed bread during storage.Moreover, inclusion of 30% sourdough produced the best protective effect on product staling.
文摘Baking of sourdough is a common practice and has the advantage of improving the nutritional value, sensory qualities and increasing the shelf life of the bread. This study therefore focus on the antimicrobial and antioxidant capacity of exopolysaccharides form Lactic Acid Bacteria (LAB) and its application in sourdough production. The Lactobacillus delbrueckii LDYG2 and Weissella confusa WCFF1 were collected from the culture collection Centre and the LABs were maintained in De Man, Rogosa and Sharpe (MRS) broth. Modified Exopolysaccharide Selection Medium (mESM) was used to produce the EPS while the total sugar concentration was determined using phenol-sulfuric acid method. The antibacterial, antioxidant, proximate, physical, organoleptic properties and the shelf life of the SDB produced were also evaluated. The quantity of EPS produced by LDYG2 and WCFF1 ranged from 4743.75 - 5090.03 g/L. Eight different sugars were present in both EPSLD and EPSWC with high antibacterial activity (24 mm and 23 mm) against B. cereus and S. aureus respectively. EPSLD and EPSWC had antioxidant capacity increased in a dose dependent (0.5 - 10 mg/mL) manner. EPSWCSDB had the highest proximate content except for moisture content. There was a significantly different (P ≤ 0.05) in the shelf life extension of the sourdough bread. WCEPSSDB was generally accepted in terms of colour, aroma, taste, texture and palatability. EPS produced by L. delbrueckii (EPSLD) and W. confusa (EPSWC) has antimicrobial and antioxidant capacity and can be used in production of nutraceutical sourdough bread with an improved shelf life and high consumer acceptability.
基金supported by Young Key Teachers Training Program of Henan University of Technology and Young Key Teachers Cultivation Plan in Colleges and Universities of Henan province (2019GGJS-088)sponsored by Natural Science Foundation of Henan(202300410113)
文摘Sourdough starters for making traditional steamed bread are rich in microbes.Studies have shown that,in addition to yeast and lactic acid bacteria(LAB),acetic acid bacteria(AAB)are other functional species in sourdough,but the influences of AAB on the properties of sourdough and steamed bread were rarely reported.This study aimed to assess the effects of a selected strain of acetic acid bacterium on the properties of sourdough and steamed bread.Sourdoughs and steamed breads were prepared from five different starter cultures,marked as CK(control check,with no starters),Y(only yeast),YL(yeast+LAB),YA(yeast+AAB)and YLA(yeast+LAB+AAB),and their properties were determined.The results of sour dough properties showed that the YLA sourdough had the highest total titratable acid of 14.6 mL and the lowest pH of 3.87 compared with the other groups after fermentation to 8 h;and the YLA sourdough had the greatest elasticity and viscosity.The results of quality properties of steamed bread revealed that the L*value(88.40±0.09)of the YA steamed bread was significantly higher than those of the YLA and YL steamed breads;the YLA steamed bread had the highest specific volume and the highest sensory score of 89.6±3.31 in comparison to those of the other groups;the hardness and chewiness of YLA and YA steamed breads were significantly lower than those of the other groups.Volatile compounds in the steamed breads were also determined by SPME-GC-MS.A total of 42 flavor substances were detected,including 3 kinds of alcohols,8 kinds of aldehydes,7 kinds of ketones,2 kinds of acids,15 kinds of esters,1 furan,and 6 kinds of other types of compounds,mainly alkanes and esters,followed by alcohols and aldehydes.The YLA steamed bread was richer in esters,aldehydes,and acids than those from the other treatment groups.By contrast,alkanes and aldehydes were dominant in the Y and YL steamed breads.Therefore,the flavor and quality of the steamed bread made from the YLA sourdough could be improved obviously.These results could provide references for the application of AAB in dough fermentation and the improvement of new kinds of starters.
基金supported by the Graduate Education Innovation and Quality Improvement Project of Henan University(No.SYLYC2023185).
文摘Sourdough is often considered a healthy choice and quality improver for use in cereal production due to its unique microbial composition and fermentation properties.During sourdough fermentation of cereals,biotransformation of nutrients occurs,resulting in notable changes to proteins,carbohydrates,fats,vitamins,and minerals.Each nutrient undergoes specific transformations,providing various advantages for human health.Proteins undergo hydrolysis to produce small molecular weight peptides and amino acids that are more easily digested and absorbed by the human body.Carbohydrates break down to improve the digestibility and absorption of cereals and lower the glycemic index.Fatty acids experience oxidation to produce new substances with health benefits.Additionally,the application of sourdough fermentation can enhance the texture,flavor,and nutritional value of cereal foods while also extending their shelf life and improving food safety.In conclusion,sourdough fermentation has a broad range of applications in cereal food processing.Further research is encouraged to investigate the mechanisms and processes of sourdough fermentation to develop even more nutritious,healthy,and flavorful cereal-based foods.
文摘Probiotics are beneficial microorganisms with certain characteristics such as survival under gastrointestinal conditions,adhesion to intestinal surface and different functions which result in several health benefits to host.With this regards,this study aimed to isolate Lactic Acid Bacteria (LAB) from sourdough and human feces as two different environments and to test their potential probiotic functions.In total nine distinct isolates were assessed with several probiotic functions such as in vitro adhesion to human colon cells,antimicrobial activities and survival under harsh gastrointestinal conditions.In general,distinct strains showed strong antimicrobial activity against the pathogenic and fungal strains tested in this study.Importantly,the adhesion levels to HT29 cells were determined between 0.29 % and 9.54% and Lactobacillus paracasei F7B showed the highest adhesion.All isolates tolerated the bile salt after 24 h and the infant feces isolates showed good survival characteristics at pH 4.
基金supported by the Yildiz Technical University,Scientific Research Coordination Unit with the number FBA-2021-4294.
文摘Bread is one of the most consumed major leavened foods all around the world. Yeasts are responsible for leavening the bread dough. However, bread dough contains high amounts of yeast biomass that have the potential to contribute to the bioavailability of the bread. This study aims to find out the potential effects of yeast biomass on bread bioavailability. For this purpose, yeast extracts were produced from three Saccharomyces cerevisiae , two Kazachstania humilis and one Torulaspora delbrueckii strains by autolysis and subsequently the nutritional compositions, phenolic compound profiles, antioxidant activities and immune modulation properties of the yeast extracts were determined. Among yeast samples, S . cerevisiae PFC401 showed high protein, essential amino acids, vitamin B7, total phenolic content and immune modulation property. However, K . humilis PFC393 stood out in terms of DPPH radical scavenging activity, and T . delbrueckii PFC394 in terms of major and minor minerals. These results indicated that the bioactive properties of yeast extracts vary depending on the yeast strain. In conclusion, results showed that yeasts not only leaven the bread dough but also contribute to the bioavailability of bread due to their rich nutritional compositions and bioactive properties.
基金supported by Consejo Nacional de Investigaciones Científicas y T´ecnicas and the Agencia Nacional de Promoci´on Científica y Tecnol´ogica(PICT 2015-3803)of Argentina.
文摘Refined rice flour and wholegrain quinoa and buckwheat flours were used to prepare gluten-free sourdoughs.Two autochthonous LAB strains were isolated,one from quinoa (Limosilactobacillus fermentum Q3) and the other from buckwheat (Lim.fermentum T5).Lactiplantibacillus plantarum ATCC8014 was used as a reference starter.Two fermentation processes were evaluated,a single-step process (30℃,24 h) named SD1,and a daily refreshment process (backslopping for 10 days) named SD2.Sourdoughs were freeze-dried prior to analyses.Pasting properties,pentosan and polyphenol contents,and antioxidant activity were analysed.Flour properties were significantly modified by fermentation.Polyphenol extractability increased during fermentation,which resulted in a higher antioxidant capacity,mainly through a reducing mechanism.Q3 and T5 strains produced the most remarkable modifications of flour properties.Differences were found between both fermentation processes,mainly as a result of the development of different microbiota.The single-step fermentation (SD1) showed to be a simple and appropriate method for improving flour properties.
基金supported by the National Science Foundation under Grant No.0619098,0821655,0923354,and 1229417.
文摘Due to the desire for nutritionally dense foods,there is interest in whole grain and sourdough bread products.This research study was carried out to evaluate the effect of different starter cultures and stone mill settings on the nutritional attributes of sourdough bread.Using a stone mill,a blend of three hard red spring wheat varieties was ground into whole-grain flour.Three different gap settings and two different rotation speed values were used to produce flour samples with six different treatments,and those six flour samples were used to make sourdough bread with two different starter cultures.The experimental design was a randomized complete block design with a factorial arrangement.Significant differences(p<0.05)were observed in dietary fiber content,arabinoxylan content,total starch content,and protein digestibility between sourdough bread made with rye and wheat starter cultures.Higher protein digestibility values were observed for most of the sourdough samples with the rye starter culture compared to the wheat starter culture.In addition,the protein digestibility showed a strong negative correlation(r=-0.85)with the coarse particles and a positive correlation(r=0.70)with the fine particle size fraction.These results demonstrated that selected starter cultures and the raw material with the desired particle size could improve sourdough bread’s nutritional attributes and potential application in the baking industry.
基金supported by the National Key R&D Program of China(2022YFF11005032022YFD2100301/2022YFD2100303)+3 种基金the Na-tional Natural Science Foundation of China(No.32001617)the fund of Cultivation Project of Double First-Class Disciplines of Food Science and Engineering,Beijing Technology&Business University(No.19008022213)the Fundamental Research Funds for the Central Uni-versities(No.JUSRP123052)the Research Program of State Key Lab-oratory of Food Science and Resources,Jiangnan University(No.SKLFZZB-202309).
文摘This study aimed to prepare high-molecular-weight(HMw)dextran-enriched sourdough(HMw-DT-SD)using Leuconostoc mesenteroides ATCC 8293 and to evaluate its effect on the quality of bread.The results demonstrated that HMw-DT-SD improved the bread quality by increasing the bread volume from 3.86 cm^(3)/g to 5.04 cm^(3)/g;the bread staling rate decreased by 49.02%compared with that in control.The relationship between bread quality and dough gluten was further investigated.The acidity during bread making greatly influenced the effect of dextran on gluten.The HMw-DT-SD hindered the gluten depolymerization under acidic conditions(pH=3.6)and had a low free thiol content.In addition,the lower content of antiparallelβ-sheets in the bread dough might contribute to the depolymerization of macromolecular gluten(pH>4.4),thus improving the bread volume and texture.The HMw-DT-SD increased the content ofβ-turn structures in bread,suggesting gluten of lower resis-tance to extension.
基金supported by the National Natural Science Foun-dation of China(32072254)the Research and Development Program of Tianchang(TZY202002)+1 种基金the“Qing Lan Project”of Jiangsu Province,the China Postdoctoral Science Foundation(2021M701462)the Postdoctoral Research Funding Program of Jiangsu Province(2021K097A).
文摘Type Ⅱ sourdough is the most popular application method in the industry,but it still has quality problems in bread production.This study evaluated the effect of replacing type Ⅱ sourdough with a new type of sourdough prepared from a pure freeze-dried strain(FDSS)on bread structure and flavor quality.It was found that 2-hep-tanone,2-undecanone,and 2-nonanone were the feature volatile compounds in type Ⅱ sourdough bread(SB).The variable importance in projection(VIP)scores of aroma-related compounds retained 72.23%,proving that FDSS retained SB’s aroma characteristics.The change rules of volatile compounds from freeze-dried strains were explored as the fermentation process proceeds.Analysis of texture quality revealed that proper acidity improves the quality of bread.All these results support the potential use of FDSS in the bread-making industry.
