Impact of Controlled Fermentation on Quality Characteristics, and Antioxidant Activity of Sourdough Bread
Document Type : Original research
Authors
1 Department of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Health Research Center of Food, Pharmaceutical and Natural Products, Golestan University of Medical Sciences, Gorgan, Iran
3 Department of Food Engineering and Factory Design, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
Abstract
As consumer demand for clean-label bread and natural ingredients continues to rise, bio-preservation methods like sourdough fermentation are gaining attention for their potential to enhance both the quality and shelf-life of this staple food to reduce the need for chemical preservatives. This study explores the effects of sourdough fermentation and dough formulation on the quality attributes of wheat bread. Using a starter culture, we compared the textural properties, overall acceptance, shelf-life, and antioxidant activity of sourdough bread with 1% and 10% sugar contents to bread made with chemically acidified dough using lactic and acetic acids at similar sugar levels. Bread with 1% sugar and chemically acidified dough (CA-0.9) exhibited the lowest crumb chewiness, significantly differing (p< 0.05) from other samples except for chemically acidified bread with propionic acid and 1% sugar (CA-PA-0.9). The highest porosity was observed in bread with 1% sugar and sourdough (SD-0.9) as well as in CA-0.9. Although the bread with sourdough and 10% sugar (SD-9) had the highest chewiness, it achieved the highest overall acceptance score due to flavour enhancement by the sugar. Bread containing propionic acid and 10% sugar showed the longest shelf-life, with no significant difference from SD-9. The DPPH radical scavenging activity was also 33.02% for CA-9 and 23.72% for SD-9. Accordingly, controlled fermentation with sourdough and 10% sugar significantly enhanced the quality attributes of wheat bread, offering potential as a natural bio preservative and aligning with the growing consumer demand for clean-label products in the baking industry.
Keywords
Main Subjects
References
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Crowley, S., Mahony, J., & van Sinderen, D. (2013). Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives. Trends in Food Science & Technology https://doi.org/10.1016/j.tifs.2013.07.004
Debonne, E., Maene, P., Vermeulen, A., Van Bockstaele, F., Depredomme, L., Vermeir, P., & Devlieghere, F. (2020). Validation of in vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials. LWT, 117. https://doi.org/10.1016/j.lwt.2019.108636
Ebrahimi, M., Noori, S. M. A., Sadeghi, A., emir Coban, O., Zanganeh, J., Ghodsmofidi, S. M., Malvandi, Z., & Raeisi, M. (2022). Application of cereal-bran sourdoughs to enhance technological functionality of white wheat bread supplemented with pumpkin (Cucurbita pepo) puree. LWT, 158, 113079. https://doi.org/10.1016/j.lwt.2022.113079
Ebrahimi, M., Sadeghi, A., & Mortazavi, S. A. (2020). The use of cyclic dipeptide producing LAB with potent anti-aflatoxigenic capability to improve techno-functional properties of clean-label bread. Annals of Microbiology, 70(1). https://doi.org/10.1186/s13213-020-01571-y
Echavarría, A. P., Pagán, J., & Ibarz, A. (2012). Melanoidins formed by Maillard reaction in food and their biological activity. Food Engineering Reviews, 4(4), 203–223. https://doi.org/10.1007/S12393-012-9057-9
Galli, V., Venturi, M., Pini, N., Guerrini, S., Granchi, L., & Vincenzini, M. (2019). Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings. LWT, 105, 9–15. https://doi.org/10.1016/j.lwt.2019.02.004
Gänzle, M. G. (2014). Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiology, 37, 2–10. https://doi.org/10.1016/J.FM.2013.04.007
Gänzle, M. G. (2015). Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage. Current Opinion in Food Science, 2, 106–117. https://doi.org/10.1016/J.COFS.2015.03.001
Gerez, C. L., Torino, M. I., Rollán, G., & Font de Valdez, G. (2009). Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Food Control, 20(2), 144–148. https://doi.org/10.1016/J.FOODCONT.2008.03.005
Gobbetti, M., De Angelis, M., Di Cagno, R., Calasso, M., Archetti, G., & Rizzello, C. G. (2019). Novel insights on the functional/nutritional features of the sourdough fermentation. International Journal of Food Microbiology, 302, 103–113. https://doi.org/10.1016/J.IJFOODMICRO.2018.05.018
Gobbetti, M., Rizzello, C. G., Di Cagno, R., & De Angelis, M. (2014). How the sourdough may affect the functional features of leavened baked goods. Food Microbiology, 37, 30–40. https://doi.org/10.1016/J.FM.2013.04.012
Gobbetti, M., De Angelis, M., Di Cagno, R., & Rizzello, C. G. (2005). Sourdough lactic acid bacteria as starters for the production of bakery products. Trends in Food Science & Technology, 16(1-3), 57-69. https://doi.org/10.1016/j.tifs.2004.02.013
Hajinia, F., Sadeghi, A., & Sadeghi Mahoonak, A. (2021). The use of antifungal oat-sourdough lactic acid bacteria to improve safety and technological functionalities of the supplemented wheat bread. Journal of Food Safety, 41(1). https://doi.org/10.1111/jfs.12873
Hwang, I. G., Kim, H. Y., Woo, K. S., Lee, J., & Jeong, H. S. (2011). Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system. Food Chemistry, 126(1), 221–227. https://doi.org/10.1016/J.FOODCHEM.2010.10.103
Jekle, M., Houben, A., Mitzscherling, M., & Becker, T. (2010). Effects of selected lactic acid bacteria on the characteristics of amaranth sourdough. Journal of the Science of Food and Agriculture, 90(13), 2326-2332. https://doi.org/10.1002/jsfa.4091
Katina, K., Heiniö, R. L., Autio, K., & Poutanen, K. (2006). Optimization of sourdough process for improved sensory profile and texture of wheat bread. LWT, 39(10), 1189–1202 https://doi.org/10.1016/J.LWT.2005.08.001
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