Application of the selected yeast isolate in type IV sourdough to produce enriched clean-label wheat bread supplemented with fermented sprouted barley
Technological-functionalities of the yeasts isolated from fermented sprouted cereals have received much attention. In the present study, predominant yeasts were isolated from spontaneous fermented sprouted barley (FSB). Then, the isolates were screened based on their antifungal activity and their ab...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-03-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324000474 |
| _version_ | 1797271233658617856 |
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| author | Maryam Pahlavani Alireza Sadeghi Maryam Ebrahimi Mahdi Kashaninejad Ali Moayedi |
| author_facet | Maryam Pahlavani Alireza Sadeghi Maryam Ebrahimi Mahdi Kashaninejad Ali Moayedi |
| author_sort | Maryam Pahlavani |
| collection | DOAJ |
| description | Technological-functionalities of the yeasts isolated from fermented sprouted cereals have received much attention. In the present study, predominant yeasts were isolated from spontaneous fermented sprouted barley (FSB). Then, the isolates were screened based on their antifungal activity and their ability to enlarge the dough volume. Subsequently, the selected isolate was used as starter culture in type IV sourdough (SD) to produce enriched wheat bread. Sequencing results of the PCR products led to the identification of Wickerhamomyces anomalus as the selected yeast isolate. The produced bread containing FSB with crumb hardness of 3.56 N, specific volume of 3.44 cm3/g, and porosity of 23.13 % was identified as the most suitable sample in terms of textural features among the produced breads. The lowest amount of surface growth of Aspergillus flavus in a challenge test was also observed on wheat bread containing fermented barley, which was significantly (P < 0.05) lower than in the control sample. The highest overall acceptability was also belonged to wheat bread containing FSB. Due to the appropriate techno-functional capabilities of W. anomalus isolate, it can be used as an SD starter culture in the bakery industries. |
| first_indexed | 2024-03-07T13:59:48Z |
| format | Article |
| id | doaj.art-1ceb9eb56a71442cbf0d2f83e82f89c6 |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2024-03-07T13:59:48Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-1ceb9eb56a71442cbf0d2f83e82f89c62024-03-07T05:29:57ZengElsevierJournal of Agriculture and Food Research2666-15432024-03-0115101010Application of the selected yeast isolate in type IV sourdough to produce enriched clean-label wheat bread supplemented with fermented sprouted barleyMaryam Pahlavani0Alireza Sadeghi1Maryam Ebrahimi2Mahdi Kashaninejad3Ali Moayedi4Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranDepartment of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Corresponding author.Food, Drug & Natural Products Health Research Center, Golestan University of Medical Science, Gorgan, IranDepartment of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranDepartment of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranTechnological-functionalities of the yeasts isolated from fermented sprouted cereals have received much attention. In the present study, predominant yeasts were isolated from spontaneous fermented sprouted barley (FSB). Then, the isolates were screened based on their antifungal activity and their ability to enlarge the dough volume. Subsequently, the selected isolate was used as starter culture in type IV sourdough (SD) to produce enriched wheat bread. Sequencing results of the PCR products led to the identification of Wickerhamomyces anomalus as the selected yeast isolate. The produced bread containing FSB with crumb hardness of 3.56 N, specific volume of 3.44 cm3/g, and porosity of 23.13 % was identified as the most suitable sample in terms of textural features among the produced breads. The lowest amount of surface growth of Aspergillus flavus in a challenge test was also observed on wheat bread containing fermented barley, which was significantly (P < 0.05) lower than in the control sample. The highest overall acceptability was also belonged to wheat bread containing FSB. Due to the appropriate techno-functional capabilities of W. anomalus isolate, it can be used as an SD starter culture in the bakery industries.http://www.sciencedirect.com/science/article/pii/S2666154324000474Yeast isolateFermented sprouted barleyType IV SDEnriched wheat bread |
| spellingShingle | Maryam Pahlavani Alireza Sadeghi Maryam Ebrahimi Mahdi Kashaninejad Ali Moayedi Application of the selected yeast isolate in type IV sourdough to produce enriched clean-label wheat bread supplemented with fermented sprouted barley Journal of Agriculture and Food Research Yeast isolate Fermented sprouted barley Type IV SD Enriched wheat bread |
| title | Application of the selected yeast isolate in type IV sourdough to produce enriched clean-label wheat bread supplemented with fermented sprouted barley |
| title_full | Application of the selected yeast isolate in type IV sourdough to produce enriched clean-label wheat bread supplemented with fermented sprouted barley |
| title_fullStr | Application of the selected yeast isolate in type IV sourdough to produce enriched clean-label wheat bread supplemented with fermented sprouted barley |
| title_full_unstemmed | Application of the selected yeast isolate in type IV sourdough to produce enriched clean-label wheat bread supplemented with fermented sprouted barley |
| title_short | Application of the selected yeast isolate in type IV sourdough to produce enriched clean-label wheat bread supplemented with fermented sprouted barley |
| title_sort | application of the selected yeast isolate in type iv sourdough to produce enriched clean label wheat bread supplemented with fermented sprouted barley |
| topic | Yeast isolate Fermented sprouted barley Type IV SD Enriched wheat bread |
| url | http://www.sciencedirect.com/science/article/pii/S2666154324000474 |
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