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https://www.readbyqxmd.com/read/29606462/effects-of-dextran-with-different-molecular-weights-on-the-quality-of-wheat-sourdough-breads
#1
Yao Zhang, Lunan Guo, Dan Xu, Dandan Li, Na Yang, Feng Chen, Zhengyu Jin, Xueming Xu
This research aimed at investigating the effects of different weight-average molecular weights (Mw : T10, T70, T250, T750, T2000) of dextran (α-(1 → 6)-linked linear backbone, α-(1 → 3)-linked branching) on wheat sourdough bread qualities. Texture analyzer showed that dextran contributed to a significant inhibition of bread staling, particularly dextran T2000. Pasting profiles (Rapid visco-analysis) and steady rheological properties (steady shear measurements) of samples indicated that dextran T2000 suppressed the swelling and gelatinization of wheat starch granules and bound a great amount of water, thus retarding the aging process...
August 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29580011/the-effect-of-organic-wheat-flour-by-products-on-sourdough-performances-assessed-by-a-multi-criteria-approach
#2
Héliciane Clément, Carole Prost, Hubert Chiron, Maren Bonnand Ducasse, Guy Della Valle, Philippe Courcoux, Bernard Onno
In this study, we determined the effect of organic (i) flour ash content (1%-1.4%) and (ii) flour by-product addition (bran, shorts and germ) on sourdough performances. After five consecutive back-sloppings, sourdough was used for bread-making and its bread-related properties were assessed. No effect of flour composition factors (i & ii) on sourdough lactic acid bacteria and yeasts were highlighted. Nonetheless, they greatly altered lactic acid and acetic acid sourdough contents from 6.9 to 17.4 g/kg and from 0...
April 2018: Food Research International
https://www.readbyqxmd.com/read/29579925/impact-of-starter-culture-ingredients-and-flour-type-on-sourdough-bread-volatiles-as-monitored-by-selected-ion-flow-tube-mass-spectrometry
#3
Simon Van Kerrebroeck, Andrea Comasio, Henning Harth, Luc De Vuyst
This study deals with the detection of volatile compounds originating from the crumb of breads made with sourdoughs obtained through starter culture-initiated fermentations, which differed in flour type (wheat and teff), ingredients (citrate and malate), fermentation time (24h or 72h), and starter culture strains (homo- and heterofermentative lactic acid bacteria species and acetic acid bacteria species) applied. Therefore, selected ion flow tube-mass spectrometry (SIFT-MS) was used. SIFT-MS is an easy-to-use and promising technique in the field of food and flavor analysis...
April 2018: Food Research International
https://www.readbyqxmd.com/read/29540981/influence-of-barley-sourdough-and-vacuum-cooling-on-shelf-life-quality-of-partially-baked-bread
#4
Dubravka Novotni, Ivna Vrana Špoljarić, Saša Drakula, Nikolina Čukelj, Bojana Voučko, Mario Ščetar, Kata Galić, Duška Ćurić
Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified atmosphere packaging at ambient conditions. Barley sourdough was fermented with Lactobacillus reuteri (DSM 20016, F275). Partially baked bread with sourdough was microbiologically acceptable during 30 days of storage, while bread without sourdough had detectable mould on the 30th day...
December 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/29507315/lactobacillus-rossiae-strain-isolated-from-sourdough-produces-putrescine-from-arginine
#5
Beatriz Del Rio, Patricia Alvarez-Sieiro, Begoña Redruello, María Cruz Martin, María Fernandez, Victor Ladero, Miguel A Alvarez
This work reports a Lactobacillus rossiae strain (L. rossiae D87) isolated from sourdough that synthesizes putrescine - a biogenic amine that raises food safety and spoilage concerns - from arginine via the ornithine decarboxylase (ODC) pathway. The odc and potE genes were identified and sequenced. These genes respectively encode ornithine decarboxylase (Odc), which participates in the decarboxylation of ornithine to putrescine, and the ornithine/putrescine exchanger (PotE), which exchanges ornithine for putrescine...
March 5, 2018: Scientific Reports
https://www.readbyqxmd.com/read/29505955/genetic-and-phenotypic-analysis-of-carbohydrate-metabolism-and-transport-in-lactobacillus-reuteri
#6
Xin Zhao, Michael G Gänzle
Lactobacilli derive metabolic energy mainly from carbohydrate fermentation. Homofermentative and heterofermentative lactobacilli exhibit characteristic differences in carbohydrate transport and regulation of metabolism, however, enzymes for carbohydrate transport in heterofermentative lactobacilli are poorly characterized. This study aimed to identify carbohydrate active enzymes in the L. reuteri strains LTH2584, LTH5448, TMW1.656, TMW1.112, 100-23, mlc3, and lpuph by phenotypic analysis and comparative genomics...
February 27, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29490103/postprandial-gastrointestinal-function-differs-after-acute-administration-of-sourdough-compared-with-brewer-s-yeast-bakery-products-in-healthy-adults
#7
Barbara Polese, Emanuele Nicolai, Daniela Genovese, Viviana Verlezza, Carmine N La Sala, Marco Aiello, Marianna Inglese, Mariarosaria Incoronato, Giovanni Sarnelli, Tiziana De Rosa, Alfio Schiatti, Francesco Mondelli, Danilo Ercolini, Rosario Cuomo
Background: Europeans consume large quantities of bakery products, although these are known as one of the food categories that potentially leads to postprandial symptoms (such as fullness and bloating). Objective: The aim of this study was to evaluate the effects of sourdough baked goods on gastric emptying and gastrointestinal fermentation and symptoms in healthy people. Methods: In a double-blind, randomized crossover study, 2 sourdough croissants (SCs) or 2 brewer's yeast croissants (BCs) were served as single meals to 17 healthy adults [9 women; age range: 18-40 y; body mass index range (in kg/m2): 18-24]...
February 1, 2018: Journal of Nutrition
https://www.readbyqxmd.com/read/29487425/potential-functional-bakery-products-as-delivery-systems-for-prebiotics-and-probiotics-health-enhancers
#8
S Longoria-García, M A Cruz-Hernández, M I M Flores-Verástegui, J C Contreras-Esquivel, J C Montañez-Sáenz, R E Belmares-Cerda
Several health benefits have been associated to probiotics and prebiotics, most of these are involved in the regulation of the host's gut microbiome. Their incorporation to diverse food products has been done to develop potential functional foods. In the case of bakery products, their incorporation has been seen to improve several technological parameters such as volume, specific volume, texture along with sensorial parameters such as flavor and aroma. Scientific literature in this topic has been divided in three main research branches: nutrition, physical quality and sensory analyzes, however, studies rarely cover all of them...
March 2018: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/29392950/quantitation-of-specific-barley-rye-and-oat-marker-peptides-by-targeted-liquid-chromatography-mass-spectrometry-to-determine-gluten-concentrations
#9
Kathrin Schalk, Peter Koehler, Katharina Anne Scherf
Celiac disease is triggered by the ingestion of gluten from wheat, barley, rye, and possibly oats. Gluten is quantitated by DNA-based methods or enzyme-linked immunosorbent assays (ELISAs). ELISAs mostly detect the prolamin fraction and potentially over- or underestimate gluten contents. Therefore, a new independent method is required to comprehensively detect gluten. A targeted liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was developed to quantitate seven barley, seven rye and three oat marker peptides derived from each gluten protein fraction (prolamin, glutelin) and type (barley: B-, C-, D-, and γ-hordeins, rye: γ-75k-, γ-40k-, ω-, and HMW-secalins)...
February 2, 2018: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/29358790/evaluation-of-microtextural-properties-of-sourdough-wheat-bread-obtained-from-optimized-formulation-using-scanning-electron-microscopy-and-image-analysis-during-shelf-life
#10
REVIEW
M Hayta, M Hendek Ertop
The aim of this study was to evaluate the microtextural properties of optimized wheat bread formulation consisting sourdough (A) prepared with two different fermentation methods [spontaneous fermentation (F1) versus starter of lactic acid bacteria added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) during shelf life. The optimized levels for F1 were 11.45 g 100 g-1 for sourdough, 1.10 g 100 g-1 for dry yeast and 1.58 g 100 g-1 for wheat bran and for F2 6.99 g 100 g-1 for sourdough, 1...
January 2018: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/29350065/molecular-typing-of-lactobacillus-brevis-isolates-from-korean-food-using-repetitive-element-polymerase-chain-reaction
#11
Jasmine Kaur, Anshul Sharma, Sulhee Lee, Young-Seo Park
Lactobacillus brevis is a part of a large family of lactic acid bacteria that are present in cheese, sauerkraut, sourdough, silage, cow manure, feces, and the intestinal tract of humans and rats. It finds its use in food fermentation, and so is considered a "generally regarded as safe" organism. L. brevis strains are extensively used as probiotics and hence, there is a need for identifying and characterizing these strains. For identification and discrimination of the bacterial species at the subspecific level, repetitive element-polymerase chain reaction method is a reliable genomic fingerprinting tool...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29314016/monitoring-of-starter-culture-initiated-liquid-wheat-and-teff-sourdough-fermentations-by-selected-ion-flow-tube-mass-spectrometry
#12
Simon Van Kerrebroeck, Henning Harth, Andrea Comasio, Luc De Vuyst
BACKGROUND: Selected ion flow tube-mass spectrometry (SIFT-MS) is a direct-injection mass spectrometric technique that has been introduced recently into the field of food and flavor analysis. It also shows potential for use in the monitoring of food fermentations. Therefore, this study aimed at the online monitoring of different volatile compounds produced during starter culture-initiated liquid sourdough fermentations by SIFT-MS, for which a new workflow was developed. RESULTS: The online monitoring of the volatile sample compounds acetoin and ethyl acetate, diacetyl, and ethanol was made possible during the production of sourdoughs obtained through fermentation with several interesting strains belonging to the species Lactobacillus crustorum, Lactobacillus fermentum, Lactobacillus hilgardii, Lactobacillus nagelii, Lactobacillus sakei, and Gluconobacter oxydans...
January 4, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/29223035/use-of-hop-extract-as-antifungal-ingredient-for-bread-making-and-selection-of-autochthonous-resistant-starters-for-sourdough-fermentation
#13
Luana Nionelli, Erica Pontonio, Marco Gobbetti, Carlo Giuseppe Rizzello
Aiming at meeting the consumers' demand in terms of bio-preservation, the potential of the combination of the lactic acid bacteria fermentation and the addition of hop extract as natural preservative in breadmaking, was exploited. The antifungal properties of a hop (Humulus lupulus) extract were investigated, showing a significant inhibition of the hyphal growth of Aspergillus parasiticus, Penicillium carneum, Penicillium polonicum, Penicillium paneum, Penicillium chermesinum, Aspergillus niger, Penicillium roqueforti...
February 2, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29195991/molecular-identification-and-technological-characterization-of-lactic-acid-bacteria-isolated-from-fermented-kidney-beans-flours-phaseolus-vulgaris-l-and-p-coccineus-in-northwestern-argentina
#14
Gabriel D Sáez, Elvira M Hébert, Lucila Saavedra, Gabriela Zárate
Legumes are an important protein source in developing countries and their flours represent an attractive alternative for the manufacture of gluten free products. In the present study, 4 kidney bean varieties (Alubia, Pallar, Black and Red beans) commonly cultivated in northwestern Argentina, were milled and spontaneously fermented in order to isolate and select autochthonous lactic acid bacteria (LAB) with relevant technological and functional properties for usage as starter cultures. Twelve doughs were fermented with daily back-slopping at 37°C for 6days and evolution of total mesophiles, lactic acid bacteria, and yeasts and molds populations were followed by plate counting...
December 2017: Food Research International
https://www.readbyqxmd.com/read/29185930/impact-of-sourdough-fermentation-on-appetite-and-postprandial-metabolic-responses-a-randomised-cross-over-trial-with-whole-grain-rye-crispbread
#15
RANDOMIZED CONTROLLED TRIAL
Galia Zamaratskaia, Daniel P Johansson, Matheus Antunes Junqueira, Linda Deissler, Maud Langton, Per M Hellström, Rikard Landberg
Sourdough fermentation is considered to have beneficial effects on postprandial satiety and metabolic responses, but studies demonstrating effects at physiological conditions are lacking. The aim of this acute breakfast intervention study was to determine the effect of consumption of sourdough-fermented and unfermented rye crispbread on self-rated appetite, postprandial glucose and insulin response in healthy subjects. In all, twenty-four Swedish adults were included in a single-blinded, randomised cross-over trial...
November 2017: British Journal of Nutrition
https://www.readbyqxmd.com/read/29173623/wheat-endophytic-lactobacilli-drive-the-microbial-and-biochemical-features-of-sourdoughs
#16
Fabio Minervini, Anna Lattanzi, Francesca Rita Dinardo, Maria De Angelis, Marco Gobbetti
The aim of this study was to assess whether wheat endophytic lactic acid bacteria (LAB) are able to dominate in sourdough ecosystem. To do that, a first experimental phase considered doughs produced under semi-sterile conditions and singly inoculated with different strains of endophytic LAB and Lactobacillus sanfranciscensis A4 isolated from sourdough. Notwithstanding the high frequency of Lactobacillus plantarum in the sourdoughs prepared in laboratory, only one of the starter strains, L. plantarum LB2, was detected after five days of back-slopping...
April 2018: Food Microbiology
https://www.readbyqxmd.com/read/29166640/lactic-acid-bacteria-from-andean-grain-amaranth-a-source-of-vitamins-and-functional-value-enzymes
#17
Silvana L Carrizo, Cecilia E Montes de Oca, María Elvira Hébert, Lucila Saavedra, Graciela Vignolo, Jean Guy LeBlanc, Graciela Celestina Rollán
Amaranth is a rediscovered pseudocereal with high nutritional properties. Lactic acid fermentation can increase the functional and nutritional value of foods. The aims of this study were to isolate and evaluate the functionality of lactic acid bacteria (LAB) from amaranth. LAB strains (n = 29) isolated from amaranth sourdough and grains included Lactobacillus (L.) plantarum (n = 8), L. rhamnosus (n = 6), Enterococcus (E.) mundtii (n = 4), E. hermanniensis (n = 3), E. durans (n = 1), Enterococcus sp. (n = 1), Leuconostoc (Lc...
2017: Journal of Molecular Microbiology and Biotechnology
https://www.readbyqxmd.com/read/29154885/consumers-health-related-perceptions-of-bread-implications-for-labeling-and-health-communication
#18
Pernilla Sandvik, Margaretha Nydahl, Iwona Kihlberg, Ingela Marklinder
There is a wide variety of commercial bread types and the present study identifies potential pitfalls in consumer evaluations of bread from a health perspective. The aim is to describe consumers' health-related perceptions of bread by exploring which health-related quality attributes consumers associate with bread and whether there are differences with regard to age, gender and education level. A postal and web-based sequential mixed-mode survey (n = 1134, 62% responded online and 38% by paper) with open-ended questions and an elicitation task with pictures of commercial breads were used...
February 1, 2018: Appetite
https://www.readbyqxmd.com/read/29147976/evaluation-of-microbial-consortia-and-chemical-changes-in-spontaneous-maize-bran-fermentation
#19
Marilù Decimo, Mattia Quattrini, Giovanni Ricci, Maria Grazia Fortina, Milena Brasca, Tiziana Silvetti, Federica Manini, Daniela Erba, Franca Criscuoli, Maria Cristina Casiraghi
Sustainable exploitation of agro-industrial by-products has attracted great interest in cereal bran valorization. In this research, a polyphasic approach has been carried out to characterize maize bran at microbiological and chemical level during a sourdough like fermentation process, in order to enhance its technological and nutritional properties. Autochthonous microbiota was isolated at different refreshment steps and subjected to identification and molecular characterization. Fermentation was characterized by a rapid increase in lactic acid bacteria and yeasts, with a co-dominance, at the initial stage, of Weissella spp...
November 16, 2017: AMB Express
https://www.readbyqxmd.com/read/29137113/integrated-evaluation-of-the-potential-health-benefits-of-einkorn-based-breads
#20
Fabiana Antognoni, Roberto Mandrioli, Alessandra Bordoni, Mattia Di Nunzio, Blanca Viadel, Elisa Gallego, María Paz Villalba, Lidia Tomás-Cobos, Danielle Laure Taneyo Saa, Andrea Gianotti
Nowadays the high nutritional value of whole grains is recognized, and there is an increasing interest in the ancient varieties for producing wholegrain food products with enhanced nutritional characteristics. Among ancient crops, einkorn could represent a valid alternative. In this work, einkorn flours were analyzed for their content in carotenoids and in free and bound phenolic acids, and compared to wheat flours. The most promising flours were used to produce conventional and sourdough fermented breads. Breads were in vitro digested, and characterized before and after digestion...
November 11, 2017: Nutrients
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