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https://www.readbyqxmd.com/read/28231163/gluten-free-bread-influence-of-sourdough-and-compressed-yeast-on-proofing-and-baking-properties
#1
Carola Cappa, Mara Lucisano, Andrea Raineri, Lorenzo Fongaro, Roberto Foschino, Manuela Mariotti
The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of GF breads obtained by using a previously in-lab developed GF-sourdough (SD), compressed yeast (CY; Saccharomyces cerevisiae) or their mixture (SDCY) as leavening agents; more specifically, it aims to confirm the findings of a previous studies and to further improve (both in terms of recipe and process) the features of the resulting GF breads...
October 23, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231160/sourdough-based-biotechnologies-for-the-production-of-gluten-free-foods
#2
REVIEW
Luana Nionelli, Carlo Giuseppe Rizzello
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker's yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional, and functional features of cereal-based products. Acidification, proteolysis, and activation of endogenous enzymes cause several changes during sourdough fermentation, carried out by lactic acid bacteria and yeasts, which positively affect the overall quality of the baked goods...
September 20, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231119/distinct-characteristics-of-rye-and-wheat-breads-impact-on-their-in-vitro-gastric-disintegration-and-in-vivo-glucose-and-insulin-responses
#3
Emilia Nordlund, Kati Katina, Hannu Mykkänen, Kaisa Poutanen
Disintegration of rye and wheat breads during in vitro gastric digestion and its relation to the postprandial glucose and insulin responses of the breads was studied. Breads with distinct composition and texture characteristics were prepared with refined or wholegrain wheat and rye flour by using either straight dough or sourdough process. After chewing and gastric digestion in vitro, 100% wholemeal and refined rye breads prepared by sourdough method were disintegrated to a much lower extent than the wheat breads, having more bread digesta particles with size over 2 or 3 mm...
March 25, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28159249/sourdough-fermentation-and-chestnut-flour-in-gluten-free-bread-a-shelf-life-evaluation
#4
Massimiliano Rinaldi, Maria Paciulli, Augusta Caligiani, Francesca Scazzina, Emma Chiavaro
The effect of sourdough fermentation combined with chestnut flour was investigated for improving technological and nutritional quality of gluten-free bread during 5day shelf life by means of chemico-physical and nutritional properties. Sourdough fermentation by itself and with chestnut flour reduced volume of loaves and heterogeneity in crumb grain. Sourdough technology allowed increasing crumb moisture content with no significant variations during shelf-life. Chestnut flour darkened crumb and crust while no effects on colour were observed for sourdough...
June 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28013448/change-in-glutenin-macropolymer-secondary-structure-in-wheat-sourdough-fermentation-by-ftir
#5
Jinshui Wang, Yuanyuan Yue, Tiantian Liu, Bin Zhang, Zhenlei Wang, Changfu Zhang
Wheat sourdough was prepared by fermentation with Lactobacillus plantarum M616 and yeast in the present study. The change in secondary structure of glutenin macropolymer (GMP) in wheat sourdough fermentation for 4 and 12 h was determined using Fourier transform infrared spectroscopy, and then the resultant spectra were Fourier self-deconvoluted of the amide I band in the region from 1600 to 1700 cm(-1). Significant different spectra especially in the amide I band for GMP from sourdough fermented with L. plantarum M616 (SL) and with L...
December 24, 2016: Interdisciplinary Sciences, Computational Life Sciences
https://www.readbyqxmd.com/read/27992769/functional-food-applications-of-dextran-from-weissella-cibaria-rba12-from-pummelo-citrus-maxima
#6
Rwivoo Baruah, Ndegwa H Maina, Kati Katina, Riikka Juvonen, Arun Goyal
Weissella cibaria RBA12 isolated from pummelo from Northeast India produces a dextran composed of 97% α-(1→6) linkages in the main chain and 3% α-(1→3) branched linkages. The in vitro prebiotic activity of dextran-RBA12 was explored. Dextran-RBA12 displayed enhanced growth of probiotic Bifidobacterium and Lactobacillus spp., and controlled growth of non-probiotic enteric bacteria. Dextran-RBA12 showed superior resistance to physiological barriers with a maximum hydrolysis of 0.51%, 0.31% and 0.24% by artificial gastric juice, α-amylase and intestinal fluid, respectively, whereas compared to maximum hydrolysis of 25...
February 2, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/27958675/microbial-and-endogenous-metabolic-conversions-of-rye-phytochemicals
#7
REVIEW
Ville M Koistinen, Kati Hanhineva
Rye is one of the main cereals produced and consumed in the hemiboreal climate region. Due to its use primarily as wholegrain products, rye provides a rich source of dietary fibre as well as several classes of phytochemicals, bioactive compounds with potentially positive health implications. Here, we review the current knowledge of the metabolic pathways of phytochemical classes abundant in rye, starting from the microbial transformations occurring during the sourdough process and colonic fermentation and continuing with the endogenous metabolism...
December 13, 2016: Molecular Nutrition & Food Research
https://www.readbyqxmd.com/read/27956866/potential-of-lactobacillus-reuteri-from-spontaneous-%C3%A2-sourdough-as-a-starter-additive-for-improving-quality-parameters-of-bread
#8
Dovilė Jonkuvienė, Lina Vaičiulytė-Funk, Joana Šalomskienė, Gitana Alenčikienė, Aldona Mieželienė
Retardation of microbial spoilage of bread can be achieved by the use of spontaneous sourdough with an antimicrobial activity. This study was undertaken to identify lactic acid bacteria naturally occurring in spontaneous sourdough and use them for quality improvement and prolonging shelf life of rye, wheat and rye with wheat bread. Identification of isolates from spontaneous sourdough by pyrosequencing assay showed that Lactobacillus reuteri were dominant lactic acid bacteria. The isolates showed a wide range of antimicrobial activity and displayed a synergistic activity against other lactobacilli, some lactococci and foodborne yeasts...
September 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27904407/effect-of-various-sodium-chloride-mass-fractions-on-wheat-and-rye-bread-using-different-dough-preparation-techniques
#9
Marta Ambrosewicz-Walacik, Małgorzata Tańska, Daniela Rotkiewicz, Andrzej Piętak
This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the dough at 0, 0.5, 1.0 and 1.5% of the flour mass. The following bread properties were examined in the study: yield and volume of the loaf, moisture content, crumb firmness and porosity, and organoleptic properties. Reducing the mass fraction of added sodium chloride was not found to have considerable effect on bread yield, whereas it had a significant and variable effect on the loaf volume, and crumb firmness and porosity...
June 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27902197/three-novel-ascomycetous-yeast-species-of-the-kazachstania-clade-kazachstania-saulgeensis-sp-nov-kazachstaniaserrabonitensis-sp-nov-and-kazachstania-australis-sp-nov-reassignment-of-candida-humilis-to-kazachstania-humilis-f-a-comb-nov-and-candida-pseudohumilis
#10
Noémie Jacques, Véronique Sarilar, Charlotte Urien, Mariana R Lopes, Camila G Morais, Ana Paula T Uetanabaro, Colin R Tinsley, Carlos A Rosa, Delphine Sicard, Serge Casaregola
Five ascosporogenous yeast strains related to the genus Kazachstania were isolated. Two strains (CLIB 1764T and CLIB 1780) were isolated from French sourdoughs; three others (UFMG-CM-Y273T, UFMG-CM-Y451 and UFMG-CM-Y452) were from rotting wood in Brazil. The sequences of the French and Brazilian strains differed by one and three substitutions, respectively, in the D1/D2 large subunit (LSU) rRNA gene and the internal transcribed spacer (ITS). The D1/D2 LSU rRNA sequence of these strains differed by 0.5 and 0...
December 2016: International Journal of Systematic and Evolutionary Microbiology
https://www.readbyqxmd.com/read/27889157/monitoring-of-wheat-lactic-acid-bacteria-from-the-field-until-the-first-step-of-dough-fermentation
#11
Antonio Alfonzo, Claudia Miceli, Anna Nasca, Elena Franciosi, Giusi Ventimiglia, Rosalia Di Gerlando, Kieran Tuohy, Nicola Francesca, Giancarlo Moschetti, Luca Settanni
The present work was carried out to retrieve the origin of lactic acid bacteria (LAB) in sourdough. To this purpose, wheat LAB were monitored from ear harvest until the first step of fermentation for sourdough development. The influence of the geographical area and variety on LAB species/strain composition was also determined. The ears of four Triticum durum varieties (Duilio, Iride, Saragolla and Simeto) were collected from several fields located within the Palermo province (Sicily, Italy) and microbiologically investigated...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27877165/different-flour-microbial-communities-drive-to-sourdoughs-characterized-by-diverse-bacterial-strains-and-free-amino-acid-profiles
#12
Giuseppe Celano, Maria De Angelis, Fabio Minervini, Marco Gobbetti
This work aimed to investigate whether different microbial assemblies in flour may influence the microbiological and biochemical characteristics of traditional sourdough. To reach this purpose, members of lactic acid bacteria, enterobacteria, and yeasts were isolated from durum wheat flour. Secondly, the isolated microorganisms (Pediococcus pentosaceus, Saccharomyces cerevisiae, Pantoea agglomerans, and Escherichia hermannii) were inoculated in doughs prepared with irradiated flour (gamma rays at 10 kGy), so that eight different microbial assemblies were obtained...
2016: Frontiers in Microbiology
https://www.readbyqxmd.com/read/27794467/gaba-production-and-structure-of-gadb-gadc-genes-in-lactobacillus-and-bifidobacterium-strains-from-human-microbiota
#13
R A Yunes, E U Poluektova, M S Dyachkova, K M Klimina, A S Kovtun, O V Averina, V S Orlova, V N Danilenko
Gamma-amino butyric acid (GABA) is an active biogenic substance synthesized in plants, fungi, vertebrate animals and bacteria. Lactic acid bacteria are considered the main producers of GABA among bacteria. GABA-producing lactobacilli are isolated from food products such as cheese, yogurt, sourdough, etc. and are the source of bioactive properties assigned to those foods. The ability of human-derived lactobacilli and bifidobacteria to synthesize GABA remains poorly characterized. In this paper, we screened our collection of 135 human-derived Lactobacillus and Bifidobacterium strains for their ability to produce GABA from its precursor monosodium glutamate...
December 2016: Anaerobe
https://www.readbyqxmd.com/read/27780959/polyphasic-microbial-analysis-of-traditional-korean-jeung-pyun-sourdough-fermented-with-makgeolli
#14
Sae Bom Lim, Jagan Mohan Rao Tingirikari, Ye Won Kwon, Ling Li, Nam Soo Han
Jeung-pyun, a fermented rice cake, is prepared by fermenting rice sourdough using makgeolli, a traditional Korean rice wine in presence of yeast and lactic acid bacteria (LAB). The goal of this study was to conduct biochemical and microbial analyses of five different rice sourdoughs, each fermented with a different commercial makgeolli, using culture-dependent and culture-independent approaches. All sourdough samples fermented with different makgeolli for 6.5 h, showed different profiles in pH, total titratable acidity, organic acid concentration, and microbial growth...
October 25, 2016: Journal of Microbiology and Biotechnology
https://www.readbyqxmd.com/read/27704748/a-study-revealing-the-key-aroma-compounds-of-steamed-bread-made-by-chinese-traditional-sourdough
#15
Guo-Hua Zhang, Tao Wu, Faizan A Sadiq, Huan-Yi Yang, Tong-Jie Liu, Hui Ruan, Guo-Qing He
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 (P&T)...
2016: Journal of Zhejiang University. Science. B
https://www.readbyqxmd.com/read/27641253/synthesis-of-taste-active-%C3%AE-glutamyl-dipeptides-during-sourdough-fermentation-by-lactobacillus-reuteri
#16
Cindy J Zhao, Michael G Gänzle
This study aimed to assess whether peptides influence the taste of sourdough bread. γ-Glutamyl dipeptides with known kokumi taste threshold, namely γ-Glu-Glu, γ-Glu-Leu, γ-Glu-Ile, γ-Glu-Phe, γ-Glu-Met, and γ-Glu-Val, were identified in sourdough by liquid chromatography-tandem mass spectrometry in MRM mode. γ-Glutamyl dipeptides were found in higher concentrations in sourdough fermented with Lactobacillus reuteri when compared to the chemically acidified controls. Proteolysis was an important factor for generation of γ-glutamyl dipeptides...
October 12, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27634985/complete-genome-sequence-of-lactococcus-lactis-subsp-lactis-a12-a-strain-isolated-from-wheat-sourdough
#17
Maéva Guellerin, Delphine Passerini, Catherine Fontagné-Faucher, Hervé Robert, Valérie Gabriel, Valentin Loux, Christophe Klopp, Yves Le Loir, Michèle Coddeville, Marie-Line Daveran-Mingot, Paul Ritzenthaler, Pascal Le Bourgeois
We report here the complete genome sequence of Lactococcus lactis subsp. lactis strain A12, a strain isolated from sourdough. The circular chromosome and the four plasmids reveal genes involved in carbohydrate metabolism that are potentially required for the persistence of this strain in such a complex ecosystem.
2016: Genome Announcements
https://www.readbyqxmd.com/read/27570278/effect-of-lactobacillus-casei-casei-and-lactobacillus-reuteri-on-acrylamide-formation-in-flat-bread-and-bread-roll
#18
Farnaz Dastmalchi, Seyed Hadi Razavi, Mohammad Faraji, Mohsen Labbafi
The aim of this study was the evaluation of fermentation by lactic acid bacteria (LAB) contains lactobacillus (L.) casei- casei and L. reuteri on acrylamide formation and physicochemical properties of the Iranian flat bread named, Sangak, and Bread roll. Sangak and Bread roll were made with whole and white wheat flour, respectively. Whole-wheat flour had upper content of protein, sugar, ash, fiber, damaged starch and the activity of amylase than the white wheat flour. After 24 h of fermentation, the pH values of the sourdoughs made from whole-wheat flour (3...
March 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27554152/added-ingredients-affect-the-microbiota-and-biochemical-characteristics-of-durum-wheat-type-i-sourdough
#19
Fabio Minervini, Giuseppe Celano, Anna Lattanzi, Maria De Angelis, Marco Gobbetti
This study aimed at understanding the effect of additional ingredients (baker's yeast, macerated pears, grape must, honey, or water from macerated pears) on the microbiota and biochemical characteristics of durum wheat-based sourdough. One dough prepared using only flour was used as the control (control-dough). Compared to the control-dough, doughs containing additional ingredients showed higher (P < 0.05) cell numbers of lactic acid bacteria after the first fermentation. Constant pH of ca. 4.0 was found after two (macerated pears or water pears-doughs) to seven (control-dough) back-slopping steps...
December 2016: Food Microbiology
https://www.readbyqxmd.com/read/27541979/unconventional-bacterial-association-for-dough-leavening
#20
Alida Musatti, Chiara Mapelli, Roberto Foschino, Claudia Picozzi, Manuela Rollini
The purpose of the research was to obtain innovative yeast-free doughs leavened by Zymomonas mobilis and Lactobacillus sanfranciscensis. Z. mobilis, as well as Saccharomyces cerevisiae, produces an equimolar mixture of ethanol and CO2 through glucose, fructose or sucrose fermentation. In the present work, the inability of Z. mobilis to metabolize maltose has been circumvented by the addition of L. sanfranciscensis in the formulation. Indeed, L. sanfranciscensis, a heterofermentative lactic acid bacterium (LAB) typical of sourdough environment, hydrolyzes maltose releasing glucose which can be used by Z...
November 21, 2016: International Journal of Food Microbiology
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