66 research outputs found
Metabolic profiling of sourdough fermented wheat and rye bread
Sourdough fermentation by lactic acid bacteria is commonly used in bread baking, affecting several attributes of the final product. We analyzed whole-grain wheat and rye breads and doughs prepared with baker's yeast or a sourdough starter including Candida milleri, Lactobacillus brevis and Lactobacillus plantarum using non-targeted metabolic profiling utilizing LC-QTOF-MS. The aim was to determine the fermentation-induced changes in metabolites potentially contributing to the health-promoting properties of whole-grain wheat and rye. Overall, we identified 118 compounds with significantly increased levels in sourdough, including branched-chain amino acids (BCAAs) and their metabolites, small peptides with high proportion of BCAAs, microbial metabolites of phenolic acids and several other potentially bioactive compounds. We also identified 69 compounds with significantly decreased levels, including phenolic acid precursors, nucleosides, and nucleobases. Intensive sourdough fermentation had a higher impact on the metabolite profile of whole-grain rye compared to milder whole-grain wheat sourdough fermentation. We hypothesize that the increased amount of BCAAs and potentially bioactive small peptides may contribute to the insulin response of rye bread, and in more general, the overall protective effect against T2DM and CVD.Peer reviewe
Development of new microalgae-based sourdough "crostini": functional aspects of Arthrospira platensis (spirulina) addition
The aim of this work was to evaluate the influence of Arthrospira platensis F&M-C256 (spirulina)
incorporation on the nutritional and functional properties of “crostini”, a leavened bakery product
largely consumed in Italy and Europe. Sourdough was used as leavening and fermentation agent and
three concentrations of A. platensis F&M-C256 were tested: 2%, 6% and 10% (w/w). Despite a lower
volume increase compared to the control, the A. platensis F&M-C256 “crostini” doughs reached a
technological appropriate volume after fermentation. At the end of fermentation, no significant
differences in microorganisms concentrations were observed. A. platensis F&M-C256 “crostini” showed
higher protein content compared to the control. Considering the European Commission Regulation on
nutritional claims, “crostini” incorporated with 6% and 10% biomass can be claimed to be a “source
of protein”. Six and ten percent A. platensis “crostini” also presented significantly higher antioxidant
capacity and phenolics. A significantly lower value of in vitro dry matter and protein digestibility
between A. platensis F&M-C256 “crostini” and the control was found. The overall acceptability
decreased with increasing A. platensis F&M-C256 addition. The combination of spirulina biomass
addition and the sourdough technology led to the development of a novel microalgae-based bakery
product with nutritional and functional featuresinfo:eu-repo/semantics/publishedVersio
Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours
This study determined exopolysaccharide (EPS) production by Weissella cibaria MG1 in sourdoughs prepared from gluten-free flours (buckwheat, oat, quinoa and teff), as well as wheat flour. Sourdoughs (SD) were fermented without sucrose, or by replacing 10% flour with sucrose to support EPS production. The amount of EPS depended on the substrate: high amounts of EPS corresponding to low amounts of oligosaccharides were found in buckwheat (4.2 g EPS/1
Isolation and antioxidative activity of amino acid derivatives produced by Leuconostoc mesenteroides
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