Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants
Main Article Content
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.
References
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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
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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
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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
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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
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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
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