Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread
Food consumers make decisions primarily on the basis of a product’s nutritional, functional, and sensorial aspects. In this context, this study evaluated the persistence in sourdough of a multistrain starter culture from laboratory to bakery plant production and the effect of the starter on antioxid...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/9/1258 |
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| author | Rossana Sidari Alessandra Martorana Clotilde Zappia Antonio Mincione Angelo Maria Giuffrè |
| author_facet | Rossana Sidari Alessandra Martorana Clotilde Zappia Antonio Mincione Angelo Maria Giuffrè |
| author_sort | Rossana Sidari |
| collection | DOAJ |
| description | Food consumers make decisions primarily on the basis of a product’s nutritional, functional, and sensorial aspects. In this context, this study evaluated the persistence in sourdough of a multistrain starter culture from laboratory to bakery plant production and the effect of the starter on antioxidant and rheological properties of sourdoughs and derived bread. <i>Lactobacillus sanfranciscensis</i> B450, <i>Leuconostoc citreum</i> B435, and <i>Candida milleri</i> L999 were used as a multispecies starter culture to produce a sourdough subsequently used to modify two traditional sourdoughs to make novel bread with improved health and rheological properties. Both these novel bakery sourdoughs showed the persistence of <i>L. sanfranciscensis</i> B450 and <i>C. milleri</i> L999, and showed a significantly different lactic acid bacteria (LAB) concentration from the traditional sourdoughs. The novel sourdough PF7 M had a higher phenolic content (170% increase) and DPPH (8% increase) than the traditional bakery sourdough PF7 F. The novel sourdough PF9 M exhibited an improvement in textural parameters. Further research would be useful on the bioavailability of bio-active compounds to obtain bread with improved characteristics. |
| first_indexed | 2024-03-10T16:29:30Z |
| format | Article |
| id | doaj.art-44c3ed94206b49569ff81d768fff0cf4 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T16:29:30Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-44c3ed94206b49569ff81d768fff0cf42023-11-20T12:56:27ZengMDPI AGFoods2304-81582020-09-0199125810.3390/foods9091258Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and BreadRossana Sidari0Alessandra Martorana1Clotilde Zappia2Antonio Mincione3Angelo Maria Giuffrè4Department of AGRARIA, Mediterranea University of Reggio Calabria, loc. Feo di Vito, 89122 Reggio Calabria, ItalyDepartment of AGRARIA, Mediterranea University of Reggio Calabria, loc. Feo di Vito, 89122 Reggio Calabria, ItalyDepartment of AGRARIA, Mediterranea University of Reggio Calabria, loc. Feo di Vito, 89122 Reggio Calabria, ItalyDepartment of AGRARIA, Mediterranea University of Reggio Calabria, loc. Feo di Vito, 89122 Reggio Calabria, ItalyDepartment of AGRARIA, Mediterranea University of Reggio Calabria, loc. Feo di Vito, 89122 Reggio Calabria, ItalyFood consumers make decisions primarily on the basis of a product’s nutritional, functional, and sensorial aspects. In this context, this study evaluated the persistence in sourdough of a multistrain starter culture from laboratory to bakery plant production and the effect of the starter on antioxidant and rheological properties of sourdoughs and derived bread. <i>Lactobacillus sanfranciscensis</i> B450, <i>Leuconostoc citreum</i> B435, and <i>Candida milleri</i> L999 were used as a multispecies starter culture to produce a sourdough subsequently used to modify two traditional sourdoughs to make novel bread with improved health and rheological properties. Both these novel bakery sourdoughs showed the persistence of <i>L. sanfranciscensis</i> B450 and <i>C. milleri</i> L999, and showed a significantly different lactic acid bacteria (LAB) concentration from the traditional sourdoughs. The novel sourdough PF7 M had a higher phenolic content (170% increase) and DPPH (8% increase) than the traditional bakery sourdough PF7 F. The novel sourdough PF9 M exhibited an improvement in textural parameters. Further research would be useful on the bioavailability of bio-active compounds to obtain bread with improved characteristics.https://www.mdpi.com/2304-8158/9/9/1258lactic acid bacteriayeastsstartersourdoughbreadphenolics |
| spellingShingle | Rossana Sidari Alessandra Martorana Clotilde Zappia Antonio Mincione Angelo Maria Giuffrè Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread Foods lactic acid bacteria yeasts starter sourdough bread phenolics |
| title | Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread |
| title_full | Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread |
| title_fullStr | Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread |
| title_full_unstemmed | Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread |
| title_short | Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread |
| title_sort | persistence and effect of a multistrain starter culture on antioxidant and rheological properties of novel wheat sourdoughs and bread |
| topic | lactic acid bacteria yeasts starter sourdough bread phenolics |
| url | https://www.mdpi.com/2304-8158/9/9/1258 |
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