Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants

Main Article Content

Rosen Chochkov
Miroslav Savov
Velitchka Gotcheva
Maria Papageorgiou
João Miguel Rocha
Vesselin Baev
Angel Angelov

Keywords

croissant, lactic acid bacteria, rheology, sourdough, wholegrain flour

Abstract

The present study aimed to obtain good quality croissants from wholegrain wheat flour using baking sourdoughs prepared from single starter cultures of Pediococcus acidilactici 02P108 (PA), Pediococcus pentosaceus SM2D17 (PP) and Enteroccocus durans 09B374 (ED) as an attempt to overcome the usual negative effects of the wholegrain flour on the characteristics of this specific bakery product group. Results showed that the addition of sourdough in the wholegrain wheat dough had similar performance as that of conventional baker’s yeast regarding the rheological characteristics of dough. The dynamic viscosity of all sourdough-leavened samples remained higher than that of the control sample at all tested shear rates. A positive effect of sourdoughs used on the development of baking dough was observed in terms of specific volume improvement, higher degree of softening, and reduced baking loss. However, these positive effects were found as strain-specific. The use of Enteroccocus durans 09B374-made sourdough showed the most distinguished sensory characteristics and the best results regarding croissant staling during storage. The study demonstrated that sourdoughs used in wholemeal wheat croissant dough had positive effect on the quality characteristics and shelf-life of products. However, strain selection proved as of key importance for the successful production of wholemeal wheat croissants.

Abstract 360 | PDF Downloads 368 HTML Downloads 40 XML Downloads 33

References

American Association of Cereal Chemists (AACC International), 2010. AACC Approved Methods of Analysis, 11th ed. AACC International, St. Paul, MN.

Albagli G., Schwartz I., Amaral P., Ferreira T. and Finotelli P., 2021. How dried sourdough starter can enable and spread the use of sourdough bread. Food Sci Technol (LWT). 149: 111888. 10.1016/j.lwt.2021.111888

Alioğlu T. and Ozülkü G., 2021. Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits. Food Sci. Technol., 4: 1009–1016. 10.1590/fst.28820

Angelov A., Karadzhov G. and Roshkova Z., 1996. Strains selection of baker’s yeast with improved technological properties. Food Res Int. 29: 235–239. 10.1016/0963-9969(96)00030-0

Austria International Chamber of Commerce (ICC), 2021. Standard Methods of the International Association for Cereal Science and Technology. ICC, Vienna, Austria.

Boreczek J., Litwinek D., Żylińska-Urban J., Izak D., Buksa K., Gawor J., et al. 2020. Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour. Microbiol Open. 9: e1009. 10.1002/mbo3.1009

Bourne M., 1987. Texture profile analysis. Food Technol. 32: 62–66.

Brouns F., Hemery Y., Price R. and Anson N., 2012. Wheat aleurone: separation, composition, health aspects, and potential food use. Crit Rev Food Sci Nutr. 52 : 553–568. 10.1080/10408398.2011.589540

Cappa C., Lucisano M., Raineri A., Fongaro L., Foschino R. and Mariotti M., 2016. Gluten-free bread: influence of sourdough and compressed yeast on proofing and baking properties. Foods. 5: 69. 10.3390/foods5040069

Cauvain S. and Young L., 2008. Bakery Food Manufacture and Quality: Water Control and Effects, 2nd Ed. Wiley-Blackwell, Hoboken, NJ, 304 p. 10.1002/9781444301083

Chen D., Wang J., Jia F. and Zhang C., 2018. Effects of sourdough addition on the quality and shelf life of Chinese steamed bread. Grain Oil Sci Technol. 1(2): 85–90. 10.3724/SP.J.1447.GOST.2018.18019

Chochkov R., Savova-Stoyanova D., Papageorgiou M., Rocha J.M., Gotcheva V. and Angelov A. 2022. Effects of teff-based sourdoughs on dough rheology and gluten-free bread quality. Foods. 11: 1012. 10.3390/foods11071012

Coda R., Xu Y., Moreno D., Mojzita D., Nionelli L., Rizzello C., et al. 2018. Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes. Food Microbiol. 76: 164–172. 10.1016/j.fm.2018.05.003

Corsetti A., Settani L., Braga T., Lopez M. and Suzzi G., 2008. An investigation of the bacteriocinogenic potential of lactic acid bacteria associated with wheat (Triticium durum) kernels and non-conventional flours. Food Sci Technol (LWT). 41: 1173–1182. 10.1016/j.lwt.2007.07.022

De Kwaadsteniet M., Todorov S.D., Knoetze H. and Dicks L.M.T., 2005. Characterization of a 3944 Da bacteriocin, produced by Enterococcus mundtii ST15, with activity against Gram-positive and Gram-negative bacteria. Int J Food Microbiol. 105: 433–444. 10.1016/j.ijfoodmicro.2005.03.021

De Vuyst L. and Neysens P., 2005. The sourdough microflora: biodiversity and metabolic interactions. Trend Food Sci Technol. 16: 43–56. 10.1016/j.tifs.2004.02.012

El-Gendy A., Brede D., Essam T., Amin M., Ahmed S., Holo H., et al. 2021. Purification and characterization of bacteriocins-like inhibitory substances from food isolated Enterococcus faecalis OS13 with activity against nosocomial enterococci. Sci Rep. 11: 3795. 10.1038/s41598-021-83357-z

Galli V., Venturi M., Coda R., Maina N. and Granchi L., 2020. Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough. Food Res Int. 138: 109785. 10.1016/j.foodres.2020.109785

Gemelas L., Degraeve P., Hallier Y. and Demarigny Y., 2018. Development of a fermented dairy product as an ingredient to be added to low-fat bakery goods: instrumental and sensory analyses of textural and aromatic characteristics. J Pure Appl Microbiol. 12: 1061–1069. 10.22207/JPAM.12.3.04

Gobetti M., Rizzello C., Di Cagno R. and Angelis M., 2014. How the sourdough may affect the functional features of leavened baked goods. Food Microbiol. 37: 30–40. 10.1016/j.fm.2013.04.012

Grujić S., Grujić R., Odžaković B., Savanović D. and Savanović V., 2009. Descriptive sensory analysis as tool for food product quality management. Hrana i Ishrana. 50(1–2): 9–13.

International Standards Organization (ISO), 2017. ISO 6658:2017: Sensory Analysis—Methodology—General Guidance. ISO, Geneva, Switzerland.

Kardi T., Timilsina P., Yadav A., Pandey G., Joshi Y., Bhujel S., et al. 2017. Selection and characterization of potential baker’s yeast from indigenous resources of Nepal. Biotechnol Res Int. Article ID 1925820. 10.1155/2017/1925820

Katina K., Maina N., Juvonen R., Flander L., Johansson L., Virkki L., et al. 2009. In situ production and analysis of Weissella confusa dextran in wheat sourdough. Food Microbiol. 26: 734–743. 10.1016/j.fm.2009.07.008

Kim W. and Lee G., 2015. Comparison of imported wheat flour breadmaking properties and Korean wheat flour bread-making properties made by various bread-making methods. J Korean Soc Food Sci Nutr. 44: 434–441. 10.3746/jkfn.2015.44.3.434

Koistinen V., Mattila O., Katina K., Poutanen K., Aura A.K. and Hanhineva K., 2018. Metabolic profiling of sourdough fermented wheat and rye bread. Sci Rep. 8: 5684. 10.1038/s41598-018-24149-w

Lahue C., Madden A., Dunn R. and Smukowski C., 2020. History and domestication of saccharomyces cerevisiae in bread baking. Front. Genet. 11: 584718. 10.3389/fgene.2020.584718

Lazaridou A., Marinopoulou A., Matsoukas N.P. and Biliaderis C.G., 2014. Impact of flour particle size and autoclaving on β-glucan physicochemical properties and starch digestibility of barley rusks as assessed by in vitro assays. Bioactive Carb Diet Fibre. 4(1): 58–73. 10.1016/j.bcdf.2014.06.009

Li J., Hou G. and Chen Z., 2013. Whole grain slatine crackers: formulation, processing, and quality improvements. Cereal Foods World. 58: 180–185. 10.1094/CFW-58-4-0180

Litwinek D., Boreczek J., Gambuś H., Buksa K., Berski W. and Kowalczyk M., 2022. Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety. PLOS ONE. 17: e0261677. 10.1371/journal.pone.0261677

Lönner C. and Preve-Akesson K., 1989. Effects of lactic acid bacteria on the properties of sour dough bread. Food Microbiol. 6: 19–35. 10.1016/S0740-0020(89)80034-6

Ma S., Wang Z., Guo X., Wang F., Huang J., Sun B., et al. 2021. Sourdough improves the quality of whole-wheat flour products: mechanisms and challenges—a review. Food Chem. 360: 130038. 10.1016/j.foodchem.2021.130038

Matos M. and Rosell C., 2015. Understanding gluten-free dough for reaching breads with physical quality and nutritional balance. J Sci Food Agric. 95: 653–661. 10.1002/jsfa.6732

Minervini F., Di Cagno R., Lattanzi A.A., De Angelis M., Antonielli L., Cardinali G., et al. 2012. Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical Italian breads: interactions between ingredients and microbial species diversity. Appl Environ Microbiol. 78: 1251–1264. 10.1128/AEM.07721-11

Mojisola O., Emmambux M. and Taylor J., 2013. Improvement of fonio dough properties through starch modification by sourdough fermentation. Starch. 65: 730–737. 10.1002/star.201200248

Moore M., Heinbockel M., Dockery P., Ulmer H. and Arendt E., 2006. Network formation in gluten-free bread with application of transglutaminase. Cereal Chem. 83: 28–36. 10.1094/CC-83-0028

Moore M., Juga B., Schober T. and Arendt E., 2007. Effect of lactic acid bacteria on properties of gluten-free sourdoughs, batters, and quality and ultrastructure of gluten-free bread. Cereal Chem. 84: 357–364. 10.1094/CCHEM-84-4-0357

Moroni A., dal Bello F. and Arendt E., 2009. Sourdough in gluten-free breadmaking: an ancient technology to solve a novel issue? Food Microbiol. 26: 676–684. 10.1016/j.fm.2009.07.001

Németh R. and Tömöskösi S., 2021. Rye: current state and future trends in research and applications. Acta Alimentaria. 50: 620–640. 10.1556/066.2021.00162

Ngemakwe P., le Roes-Hill M. and Jideani V., 2015. Advances in gluten-free bread technology. Food Sci Technol Int. 21: 256–276. 10.1177/1082013214531425

Niccolai A., Venturi M., Galli V., Pini N., Rodolfi L., Biondi N., et al. 2019. Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition. Sci Rep. 9: 19433. 10.1038/s41598-019-55840-1

Petkova M., Stefanova P., Gotcheva V. and Angelov A., 2021. Isolation and characterisation of lactic acid bacteria and yeasts from typical Bulgarian sourdoughs. Microorganisms. 9: 1346–1363. 10.3390/microorganisms9071346

Polese B., Nicolai E., Genovese D., Verlezza V., La Sala C., Aiello M., et al. 2018. Postprandial gastrointestinal function differs after acute administration of sourdough compared with brewer’s yeast bakery products in healthy adults. J Nutr . 148(2): 202–208. 10.1093/jn/nxx049

Poutanen K., Flander L. and Katina K., 2009. Sourdough and cereal fermentation in a nutritional perspective. Food Microbiol. 26: 693–699. 10.1016/j.fm.2009.07.011

Qinhui X., Kyriakopoulou K., Zhang L., Boom R. and Schutyser M., 2021. Protein fortification of wheat bread using dry fractionated chickpea protein-enriched fraction or its sourdough. Food Sci Technol (LWT). 142: 110931. 10.1016/j.lwt.2021.110931

Rieder A., Holtekjølen A., Sahlstrøm S. and Moldestad A., 2012. Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread. J Cereal Sci. 55: 44–52. 10.1016/j.jcs.2011.10.003

Savkina O., Kuznetsova L., Parakhina O., Lokachuk M.E. and Pavlovskaya E., 2019. Impact of using the developed starter culture on the quality of sourdough, dough and wheat bread. Agron Res.17: 1435–1451.

Scheuer P., Mattioni B., Barreto P., Montenegro F., Gomes-Ruffi C., Biondi S., et al. 2014. Effects of fat replacement on properties of whole wheat bread. Brazil J Pharm Sci. 50: 703–712. 10.1590/S1984-82502014000400005

Schindelin J., Arganda-Carreras I., Frise E., Kaynig V., Longair M., Pietzsch T., et al. 2012. Fiji: an open-source platform for biological-image analysis. Nature Methods. 9: 676–682. 10.1038/nmeth.2019

Schneider A., Rasband W. and Eliceiri K., 2012. NIH image to Image J: 25 years of image analysis. Nature Methods. 9: 671–675. 10.1038/nmeth.2089

Stefanova M. and Zlateva D., 2018. Quality control of biscuit products by applying methods of sensory analysis–DSKAS and CATA. Curr Nutr Food Sci. 14 : 391–399. 10.2174/1573401314666180606090306

Sun L., Li X., Zhang Y., Yang W., Ma G., Ma N., et al. 2020. A novel lactic acid bacterium for improving the quality and shelf life of whole wheat bread. Food Control. 109: 106914. 10.1016/j.foodcont.2019.106914

Teleky B., Martău G., Ranga F., Pop I. and Vodnar D., 2022. Biofunctional soy-based sourdough for improved rheological properties during storage. Sci Rep. 12: 17535. 10.1038/s41598-022-22551-z

Teleky B., Martău G. and Vodnar D., 2020. Physicochemical effects of Lactobacillus plantarum and Lactobacillus casei cocultures on soy-wheat flour dough fermentation. Foods. 9: 1894. 10.3390/foods9121894

Vasileva I., Denkova R., Chochkov R., Petkova N., Teneva D., Denkova Z., et al. 2018. Effect of lavender (Lavandula angustifolia) and melissa (Melissa officinalis) waste on quality and shelf life of bread. Food Chem. 253: 13–21. 10.1016/j.foodchem.2018.01.131

Venturi M., Guerrini S. and Vincenzini M., 2012. Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods. Food Microbiol. 31: 107–115. 10.1016/j.fm.2012.02.011

Vera A., Ly-Chatain M.H., Rigobello V. and Demarigny Y., 2012. Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota. Antonie Van Leeuwenhoek. 101: 369–377. 10.1007/s10482-011-9642-6

Voinea A., Stroe S. and Codina G., 2020. The effect of sea salt, dry sourdough and fermented sugar as sodium chloride replacers on rheological behavior of wheat flour dough. Foods. 9: 1465. 10.3390/foods9101465

Wu C., Liu R., Huang W., Rayas-Duarte P., Wang F. and Yuan Yao Y., 2012. Effect of sourdough fermentation on the quality of Chinese northern-style steamed breads. J Cereal Sci. 56: 127–133. 10.1016/j.jcs.2012.03.007

Zhao H.-M., Guo X.-N. and Zhu K.-X., 2017. Impact of solid state fermentation on nutritional, physical and flavour properties of wheat bran. Food Chem. 217: 28–36. 10.1016/j.foodchem.2016.08.062

Zlateva D. and Chochkov R., 2019. Effect of Spirulina platensis on the crumb firming of wheat bread during storage. Ukr Food J. 8: 851–860. 10.24263/2304-974X-2019-8-4-15

Zlateva D. and Karadzhov G., 2008. Sensory quality of bread prepared with leavens of lactic acid bacteria and added amino acids. Forum Ware Int. 1: 50–57.