Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties
Аутори
Tomić, JelenaDapčević-Hadnađev, Tamara
Škrobot, Dubravka
Maravić, Nikola
Popović, Nikola
Stevanović, Dušan
Hadnađev, Miroslav
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
In this study changes during fermentation of spontaneously fermented modern and ancient (spelt, emmer, and khorasan) wheat sourdoughs and their feasibility to act as leavening agents in breadmaking were evaluated. During 6 h of fermentation, sourdough was characterized for lactic acid bacteria and yeasts counts, pH, total titratable acidity (TTA), proteolytic activity, rheological and electrophoretic profiles. The effects of 25 and 50 g/100g sourdough addition on physico-chemical and sensory properties of refined wheat flour bread were also investigated. Although in all sourdoughs a pH drop, increase in proteolytic activity, gliadin and glutenin degradation with fermentation were recorded, due to different flour composition and microbial activity, tested sourdoughs significantly differed in rheological properties and breadmaking quality. Wheat sourdough being characterized by the highest acidification, increase in proteolytic activity, and the most extensive hydrolysis of gliadins, res...ulted in bread with the lowest specific volume and hardest crumb texture. Emmer sourdough, having the highest TTA, ash and wet gluten content, exhibited the highest extensibility, the least pronounced changes in proteolytic activity and the electrophoretic pattern which produced bread with the highest volume and softest texture. In general, ancient wheat varieties have shown great potential in sourdough breadmaking in comparison to modern wheat.
Извор:
LWT, 2023, 175, 114482-Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200222 (Институт за прехрамбене технологије, Нови Сад) (RS-MESTD-inst-2020-200222)
URI
https://www.sciencedirect.com/science/article/pii/S0023643823000609https://imagine.imgge.bg.ac.rs/handle/123456789/2241
Институција/група
Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Tomić, Jelena AU - Dapčević-Hadnađev, Tamara AU - Škrobot, Dubravka AU - Maravić, Nikola AU - Popović, Nikola AU - Stevanović, Dušan AU - Hadnađev, Miroslav PY - 2023 UR - https://www.sciencedirect.com/science/article/pii/S0023643823000609 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/2241 AB - In this study changes during fermentation of spontaneously fermented modern and ancient (spelt, emmer, and khorasan) wheat sourdoughs and their feasibility to act as leavening agents in breadmaking were evaluated. During 6 h of fermentation, sourdough was characterized for lactic acid bacteria and yeasts counts, pH, total titratable acidity (TTA), proteolytic activity, rheological and electrophoretic profiles. The effects of 25 and 50 g/100g sourdough addition on physico-chemical and sensory properties of refined wheat flour bread were also investigated. Although in all sourdoughs a pH drop, increase in proteolytic activity, gliadin and glutenin degradation with fermentation were recorded, due to different flour composition and microbial activity, tested sourdoughs significantly differed in rheological properties and breadmaking quality. Wheat sourdough being characterized by the highest acidification, increase in proteolytic activity, and the most extensive hydrolysis of gliadins, resulted in bread with the lowest specific volume and hardest crumb texture. Emmer sourdough, having the highest TTA, ash and wet gluten content, exhibited the highest extensibility, the least pronounced changes in proteolytic activity and the electrophoretic pattern which produced bread with the highest volume and softest texture. In general, ancient wheat varieties have shown great potential in sourdough breadmaking in comparison to modern wheat. T2 - LWT T1 - Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties SP - 114482 VL - 175 DO - 10.1016/j.lwt.2023.114482 ER -
@article{ author = "Tomić, Jelena and Dapčević-Hadnađev, Tamara and Škrobot, Dubravka and Maravić, Nikola and Popović, Nikola and Stevanović, Dušan and Hadnađev, Miroslav", year = "2023", abstract = "In this study changes during fermentation of spontaneously fermented modern and ancient (spelt, emmer, and khorasan) wheat sourdoughs and their feasibility to act as leavening agents in breadmaking were evaluated. During 6 h of fermentation, sourdough was characterized for lactic acid bacteria and yeasts counts, pH, total titratable acidity (TTA), proteolytic activity, rheological and electrophoretic profiles. The effects of 25 and 50 g/100g sourdough addition on physico-chemical and sensory properties of refined wheat flour bread were also investigated. Although in all sourdoughs a pH drop, increase in proteolytic activity, gliadin and glutenin degradation with fermentation were recorded, due to different flour composition and microbial activity, tested sourdoughs significantly differed in rheological properties and breadmaking quality. Wheat sourdough being characterized by the highest acidification, increase in proteolytic activity, and the most extensive hydrolysis of gliadins, resulted in bread with the lowest specific volume and hardest crumb texture. Emmer sourdough, having the highest TTA, ash and wet gluten content, exhibited the highest extensibility, the least pronounced changes in proteolytic activity and the electrophoretic pattern which produced bread with the highest volume and softest texture. In general, ancient wheat varieties have shown great potential in sourdough breadmaking in comparison to modern wheat.", journal = "LWT", title = "Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties", pages = "114482", volume = "175", doi = "10.1016/j.lwt.2023.114482" }
Tomić, J., Dapčević-Hadnađev, T., Škrobot, D., Maravić, N., Popović, N., Stevanović, D.,& Hadnađev, M.. (2023). Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties. in LWT, 175, 114482. https://doi.org/10.1016/j.lwt.2023.114482
Tomić J, Dapčević-Hadnađev T, Škrobot D, Maravić N, Popović N, Stevanović D, Hadnađev M. Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties. in LWT. 2023;175:114482. doi:10.1016/j.lwt.2023.114482 .
Tomić, Jelena, Dapčević-Hadnađev, Tamara, Škrobot, Dubravka, Maravić, Nikola, Popović, Nikola, Stevanović, Dušan, Hadnađev, Miroslav, "Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties" in LWT, 175 (2023):114482, https://doi.org/10.1016/j.lwt.2023.114482 . .