The Relationship Between Protein Fractions of Wheat Gluten and the Quality of Ring-Shaped Rolls Evaluated by the Echolocation Method

This paper presents the results of the relationship between separate protein fractions and the quality of baked ring-shaped rolls. The qualitative and quantitative protein composition of flour derived from some wheat varieties grown in Lithuania has been determined. The protein properties are evaluated by SDS-PAGE. A new method of the analysis of swelling, based on the principle of echolocation, has been used to determine the quality of this specific kind of baked goods. For the application of this method the wheat flour, which is most suitable for the production of ring-shaped rolls, made from the wheat variety Portal (Pasvalys PVRS), has been selected. This flour has the following quality parameters: proteins 10.5 %, gluten 22.0 %, gluten index 47 r.u. Correlation between the flour quality parameters and the quality of the final bread product shows that γ-gliadins (r=–0.63), LMM glutenins (r=0.55), HMM glutenins (r=0.63) and the content of gluten (r=0.87) have the greatest influence on the quality of the ring-shaped rolls

Utjecaj novih fermentiranih proizvoda, koji sadržavaju ekstrudiranu pšenicu, na kakvoću pšeničnoga kruha

Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 and Pediococcus acidilactici MI807, able to produce bacteriocin-like inhibitory substances, were originally isolated from Lithuanian spontaneous rye sourdough and adapted in the novel fermentation medium containing extruded wheat material. The novel fermented products (50 and 65 % moisture content) were stored at the temperatures used in bakeries (15 days at 30–35 °C in the summer period or 20 days under refrigeration conditions at 0–6 °C). The number of lactic acid bacteria (LAB) was determined during the storage of fermented products for 15–20 days. Furthermore, the effect of novel fermented products stored under different conditions on wheat bread quality was examined. Extruded wheat material was found to have a higher positive effect on LAB growth compared to the control medium by lowering the reduction of LAB populations in fermented products with the extension of storage time and increase of temperature. During storage, lower variation and lower decrease in LAB count were measured in the novel fermented products with a moisture content of 65 % compared to those with 50 %. Furthermore, this humidity allows for the production of a product with higher moisture content in continuous production processes. The addition of the new fermented products with 65 % humidity to the wheat bread recipe (10 % of the quantity of flour) had a significant effect on bread quality: it increased the acidity of the crumb and specific volume of the bread, and decreased the fractal dimension of the crumb pores and crumb firmness. Based on the microbiological investigations of fermented products during storage and baking tests, the conditions of LAB cultivation in novel fermentation media were optimized (time of cultivation approx. 20 days at 0–6 °C and approx. 10 days at 30–35 °C).Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 i Pediococcus acidilactici MI807, bakterije koje proizvode inhibitore slične bakteriocinu, izolirane su iz litvanskoga kiselog tijesta što se proizvodi od raženoga brašna, te prilagođene za uporabu u novoj fermentacijskoj podlozi s ekstrudiranom pšenicom. Da bi se ispitala mogućnost njihove primjene u pekarama, ti novi fermentirani proizvodi (s 50 i 65 % vlažnosti) skladišteni su 15 dana pri ljetnim temperaturama od 30 do 35 °C i 20 dana u hladnjaku pri 0 do 6 °C. Tijekom tih 15 do 20 dana ispitivan je broj mliječno-kiselih bakterija u fermentiranim proizvodima, te njihov utjecaj na kakvoću kruha. Dodatak ekstrudirane pšenice bitno je utjecao na rast mliječno-kiselih bakterija, u usporedbi s kontrolnom podlogom, smanjujući njihovo odumiranje u fermentiranim proizvodima tijekom duljeg skladištenja pri povišenoj temperaturi. Tijekom skladištenja primijećene su manje promjene broja mliječno-kiselih bakterija u novim fermentiranim proizvodima sa 65 % vlažnosti nego u onima s 50 % vlažnosti, pa je zaključeno da se njihovim dodatkom u kontinuiranom procesu može proizvesti kruh s većim udjelom vlage. Dodatak 10 % novih fermentiranih proizvoda sa 65 % vlažnosti pšeničnom brašnu bitno je utjecao na kakvoću kruha: povećali su se kiselost krušnih mrvica i specifični volumen kruha, a smanjila fraktalna dimenzija pora te čvrstoća mrvica. Na osnovi mikrobioloških istraživanja fermentiranih proizvoda tijekom skladištenja te pokusnog pečenja kruha optimirani su uvjeti uzgoja mliječno-kiselih bakterija u novim fermentiranim proizvodima (optimalno vrijeme uzgoja bilo je otprilike 20 dana pri 0-6 °C i 10 dana pri 30-35 °C)

The Relationship Between Protein Fractions of Wheat Gluten and the Quality of Ring-Shaped Rolls Evaluated by the Echolocation Method

This paper presents the results of the relationship between separate protein fractions and the quality of baked ring-shaped rolls. The qualitative and quantitative protein composition of flour derived from some wheat varieties grown in Lithuania has been determined. The protein properties are evaluated by SDS-PAGE. A new method of the analysis of swelling, based on the principle of echolocation, has been used to determine the quality of this specific kind of baked goods. For the application of this method the wheat flour, which is most suitable for the production of ring-shaped rolls, made from the wheat variety Portal (Pasvalys PVRS), has been selected. This flour has the following quality parameters: proteins 10.5 %, gluten 22.0 %, gluten index 47 r.u. Correlation between the flour quality parameters and the quality of the final bread product shows that γ-gliadins (r=–0.63), LMM glutenins (r=0.55), HMM glutenins (r=0.63) and the content of gluten (r=0.87) have the greatest influence on the quality of the ring-shaped rolls

Poboljšanje kakvoće mljevenog mesa dodatkom praha rajčice fermentiranog s pomoću bakterija Pediococcus pentosaceus i Lactobacillus sakei

In this study, the infl uence of lactic acid fermentation on the quality of tomato powder was evaluated. The eff ect of adding fermented tomato powder to ready-to-cook minced pork meat to improve its nutritional value and sensory characteristics was also analysed. The cell growth of Lactobacillus sakei (7.53 log CFU/g) was more intense in the medium containing tomato powder, compared to the growth of Pediococcus pentosaceus (6.35 log CFU/g) during 24 h of fermentation; however, higher acidity (pH=4.1) was observed in the tomato powder samples fermented with Pediococcus pentosaceus. The spontaneous fermentation of tomato powder reduced cell growth by 38 % and pH values slightly increased to 4.17, compared to the fermentation with pure LAB. The lactofermentation of tomato powder increased the average β-carotene and lycopene mass fractions by 43.9 and 50.2 %, respectively, compared with the nonfermented samples. Lycopene and β-carotene contents in the ready-to-cook minced pork meat were proportional to the added tomato powder (10 and 30 %). Aft er cooking, β-carotene and lycopene contents decreased, on average, by 24.2 and 41.2 %, respectively. The highest loss (up to 49.2 %) of carotenoids was found in samples with 30 % nonfermented tomato powder. Tomato powder fermented with 10 % Lactobacillus sakei KTU05-6 can be recommended as both a colouring agent and a source of lycopene in the preparation of ready-to-cook minced pork meat.U ovom je radu ispitan utjecaj mliječno-kiselog vrenja na kakvoću praha rajčice, te utjecaj dodatka fermentiranog praha rajčice na poboljšanje kakvoće, hranjive vrijednosti i senzorskih svojstava mljevenog svinjskog mesa. U podlozi je s dodatkom praha rajčice tijekom 24 sata fermentacije zamijećen veći rast stanica bakterije Lactobacillus sakei (7,53 log CFU/g) od onog Pediococcus pentosaceus (6,35 log CFU/g). Međutim, u podlozi s dodatkom praha rajčice fermentiranoj s pomoću P. pentosaceus izmjerena je veća kiselost (pH=4.1). Spontanom je fermentacijom praha rajčice rast stanica smanjen za 38 %, a pH-vrijednost je bila neznatno veća (4,17) od one uzoraka fermentiranih s pomoću čiste kulture bakterija mliječno-kiselog vrenja. Osim toga, povećani su prosječni maseni udjeli β-karotena za 43,9 i likopena za 50,2 %. Udjel je β-karotena i likopena u mljevenom svinjskom mesu bio proporcionalan masenom udjelu dodanog praha (10 i 30 %), a nakon kuhanja se smanjio za 24,2 odnosno 41,2 %. Najveći je gubitak (do 49,2 %) karotenoida zabilježen u uzorcima s 30 % nefermentiranog praha rajčice. Zaključeno je da se prah rajčice fermentiran s pomoću 10 % Lactobacillus sakei KTU05-6 može upotrijebiti kao bojilo i izvor likopena u mljevenom svinjskom mesu

Nutritional and microbiological quality of tiger nut tubers (Cyperus esculentus), derived plant-based and lactic fermented beverages

Tiger nut (Cyperus esculentus) is a tuber that can be consumed raw or processed into beverages. Its nutritional composition shows a high content of lipid and dietary fiber, close to those of nuts, and a high content of starch, like in other tubers. Tiger nuts also contain high levels of phosphorus, calcium, and phenolic compounds, which contribute to their antioxidant activity. From those characteristics, tiger nuts and derived beverages are particularly relevant to limit food insecurity in regions where the plant can grow. In Europe and United States, the tiger nut derived beverages are of high interest as alternatives to milk and for gluten-free diets. Fermentation or addition of probiotic cultures to tiger nut beverages has proven the ability of lactic acid bacteria to acidify the beverages. Preliminary sensory assays concluded that acceptable products are obtained. In the absence of pasteurization, the safety of tiger nut-based beverages is not warranted. In spite of fermentation, some foodborne pathogens or mycotoxigenic fungi have been observed in fermented beverages. Further studies are required to select a tailored bacterial cocktail which would effectively dominate endogenous flora, preserve bioactive compounds and result in a well-accepted beverage

Non-alcoholic beverages from fermented cereals with increased oligosaccharide content

The aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye) and applying new biotechnological resources (xylanolytic enzymes and lactic acid bacteria (LAB)) to improve its functional properties. Arabinoxylans in extruded rye were very efficiently hydrolysed into oligosaccharides by xylanolytic complex Ceremix Plus MG. Using Ceremix Plus MG and LAB fermentation, the yield of arabinoxylooligosaccharides and xylooligosaccharides in beverage was increased to 300 and 1100 mg/L, respectively. Beverages fermented by LAB had lower pH values and ethanol volume fraction compared to the yeast fermented beverage. The acceptability of the beverage fermented by Lactobacillus sakei was higher than of Pediococcus pentosaceus- or yeast-fermented beverages and similar to the acceptability of commercial kvass made from malt extract. The results showed that extruded rye, xylanolytic enzymes and LAB can be used for production of novel and safe high-value non-alcoholic beverages.Peer reviewe