Effect of immature wheat flour on nutritional and technological quality of sourdough bread

被引:10
|
作者
Cetin-Babaoglu, Humeyra [1 ]
Arslan-Tontul, Sultan [1 ]
Akin, Nihat [1 ]
机构
[1] Selcuk Univ, Agr Fac, Food Engn Dept, TR-42130 Konya, Turkey
关键词
Sourdough; Immature wheat; Dietary fibre; Estimated glycaemic index; BAKING PROCESS SEVERITY; RHEOLOGICAL PROPERTIES; FERMENTATION; ANTIOXIDANT; IMPROVEMENT; MATURATION; PRODUCTS; MATURE; FIBER;
D O I
10.1016/j.jcs.2020.103000
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
In this study, the effect of immature wheat flour (IWF) on the fermentation activity of lactic acid bacteria (LAB) and on the nutritional quality properties of bread were evaluated. IWF was added in the as the ratio of 10g/100g in sourdough fermentation medium, and the fermentation activity (total LAB, pH, titration acidity (TA), and total reducing sugar (TRS)) of LAB cultures was monitored. Additionally, some physical quality characteristics (specific volume, texture profile and colour value), estimated glycaemic index (eGI), rapidly digestible starch (RDS), slowly digestible starch (SDS), and the total dietary fibre content of sourdough bread were determined. According to the statistical test, it was revealed that the IWF addition stimulated LAB growth and increased their fermentation activity. The pH of the fermentation medium decreased from 6.57 to 3.50, and TA raised from 0.13% to 1.2% in 48 h. The highest TRS content was determined in IWF enriched sourdough samples, and as a result of this, the eGI of sourdough bread increased. Compared to the control sample, the SDS and total dietary fibre content were higher in IWF added sourdough bread, and a positive correlation was noted between these two components. IWF utilisation of sourdough bread formulation increased the hardness value by nearly 50%.
引用
收藏
页数:6
相关论文
共 50 条
  • [1] Alfalfa seeds potential in enhancing wheat flour nutritional composition, rheological properties and technological quality of resulting standard and sourdough bread
    Djordjevic, Marijana
    Spychaj, Radoslaw
    Pejcz, Ewa
    Djordjevic, Miljana
    Seres, Zita
    Soronja-Simovic, Dragana
    Simurina, Olivera
    [J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2024, 250 (10) : 2515 - 2528
  • [2] The effect of adding oat flour on the nutritional and sensory quality of wheat bread
    Krochmal-Marczak, Barbara
    Tobiasz-Salach, Renata
    Kaszuba, Joanna
    [J]. BRITISH FOOD JOURNAL, 2020, 122 (07): : 2329 - 2339
  • [3] Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation
    Mariotti, Manuela
    Garofalo, Cristiana
    Aquilanti, Lucia
    Osimani, Andrea
    Fongaro, Lorenzo
    Tavoletti, Stefano
    Hager, Anna-Sophie
    Clementi, Francesca
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 59 (02) : 973 - 980
  • [4] Effect of sourdough fermentation and baking process severity on bioactive fiber compounds in immature and ripe wheat flour bread
    Saa, Danielle Taneyo
    Di Silvestro, Raffaella
    Nissen, Lorenzo
    Dinelli, Giovanni
    Gianotti, Andrea
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 89 : 322 - 328
  • [5] Effect of sourdough fermentation and baking process severity on dietary fibre and phenolic compounds of immature wheat flour bread
    Saa, Danielle Taneyo
    Di Silvestro, Raffaella
    Dinelli, Giovanni
    Gianotti, Andrea
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 83 : 26 - 32
  • [6] Evaluation of technological and nutritional quality of bread enriched with amaranth flour
    Carmen Miranda-Ramos, Karla
    Sanz-Ponce, Neus
    Monika Haros, Claudia
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 114
  • [7] Effect of Sourdough on Quality and Acceptability of Wheat Flour Tortillas
    del Refugio Ontiveros-Martinez, M.
    Ochoa-Martinez, L. Araceli
    Gonzalez-Herrera, Silvia M.
    Delgado-Licon, Efren
    Bello-Perez, L. Arturo
    Morales-Castro, Juliana
    [J]. JOURNAL OF FOOD SCIENCE, 2011, 76 (09) : C1278 - C1283
  • [8] Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality
    Karlidag, Senem
    Arici, Muhammet
    Ozulku, Gorkem
    [J]. JOURNAL OF TEKIRDAG AGRICULTURE FACULTY-TEKIRDAG ZIRAAT FAKULTESI DERGISI, 2022, 19 (03): : 541 - 553
  • [9] Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta
    Martinez, Cristina S.
    Ribotta, Pablo D.
    Cristina Anon, Maria
    Leon, Alberto E.
    [J]. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2014, 20 (02) : 127 - 135
  • [10] AN ADDITION OF SOURDOUGH AND WHEY PROTEINS AFFECTS THE NUTRITIONAL QUALITY OF WHOLEMEAL WHEAT BREAD
    Kopec, Aneta
    Borczak, Barbara
    Pysz, Miroslaw
    Sikora, Elzbieta
    Sikora, Marek
    Curic, Duska
    Novotni, Dubravka
    [J]. ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA, 2014, 13 (01) : 43 - 54