Combined effect of sourdough lactic acid bacteria and additives bread firmness and staling

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 7, 2000, Pages 3044-3051

  Corsetti, A ^a   Gobbetti, M ^b   De Marco, B ^a   Balestrieri, F ^c   Paoletti, F ^d   Russi, L ^e   Rossi, J ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

^b UNIVERSITY OF FOGGIA   (Italy)

^c Fac di Economia di Perugia   (Italy)

^d ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^e Ist di Miglioramento Genetico Veg   (Italy)

Author keywords

Amylase; Firmness; Lactic acid bacteria; Pentosans; Sourdough; Staling

Indexed keywords

AMYLASE; ENDO-1,4-BETA-XYLANASE; FOOD ADDITIVE; PROTEINASE; XYLAN 1,4 BETA XYLOSIDASE;

ARTICLE; BREAD; COMPRESSIVE STRENGTH; FERMENTATION; FOOD ANALYSIS; FOOD INDUSTRY; FOOD PRESERVATION; FOOD PROCESSING; FOOD SPOILAGE; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; METABOLISM; MICROBIOLOGY; NUTRITIONAL SCIENCE; PLIABILITY; SACCHAROMYCES CEREVISIAE;

ALPHA-AMYLASE; BREAD; COMPRESSIVE STRENGTH; ENDO-1,4-BETA XYLANASES; ENDOPEPTIDASES; FOOD ADDITIVES; FOOD PRESERVATION; LACTOBACILLUS; PLIABILITY; XYLOSIDASES;

BACTERIA (MICROORGANISMS); LACTOBACILLUS AMYLOVORUS; LACTOBACILLUS HILGARDII; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SANFRANCISCENSIS; SACCHAROMYCES CEREVISIAE;

EID: 0033913709     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990853e     Document Type: Article

References (37)

1. AACC. Approved Methods of the American Associations of Cereal Chemists; AACC: St. Paul, MN, 1986.
2. Aibara, S.; Esaki, K. Effect of high-voltage electric field treatment on bread. Biosci., Biotechnol., Biochem. 1998, 62, 2194-2198.
3. Armero, E.; Collar, C. Crumb firming kinetics of wheat breads with anti-staling additives. J. Cereal Sci. 1998, 28, 165-174.
4. Barber, B.; Ortolá, C.; Barber, S.; Fernández, F. Storage of packaged white bread. III. Effects of sour dough and addition of acids on bread characteristics. Z. Lebensm. Unters. Forsch. 1992, 194, 442-449.
5. Byoung-Cheol, M.; Sang-Hyeon, Y.; Jeong-Weon, K.; Yin-Won L.; Young-Bae, K.; Kwan Hwa, P. Cloning of novel maltooligosaccharide-producing amylases as antistaling agents for bread. J. Agric. Food Chem. 1988, 46, 779-782.
6. Casier, J. P. J.; DePaepe, G.; Brummer, J. M. Effect of water-soluble wheat and rye pentosans on the baking properties derived from wheat flours and other raw materials. Getreide Mehl Brot 1973, 27, 36-43.
7. Corsetti, A.; Gobbetti, M.; Rossi, J. Sourdough fermentation in the presence of added soluble carbohydrates. Microbiol.-Aliments-Nutr. 1994, 12, 377-385.
8. Corsetti, A.; Gobbetti, M.; Balestrieri, F.; Paoletti, F.; Russi, L.; Rossi, J. Sourdough lactic acid bacteria effects on bread firmness and staling. J. Food Sci. 1998a, 63, 347-351.
9. Corsetti, A.; Gobbetti, M.; Rossi, J.; Damiani, P. Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1. Appl. Microbiol. Biotechnol. 1998b, 50, 253-256.
10. D'Appolonia, B. L.; Morad, M. M. Bread staling. Cereal Chem. 1981, 58, 186-190.
11. Dziezak, J. D. Enzymes: catalyst for food process. Food Technol. 1991, 45, 78-85.
12. Fessas, D.; Schiraldi, A. Texture and staling of wheat bread crumb: effects of water extractable proteins and pentosans. Thermochim. Acta 1998, 323, 17-26.
13. Gobbetti, M. The sourdough microflora: interactions of lactic acid bacteria and yeasts. Trends Food Sci. Technol. 1998, 9, 267-274.
14. Gobbetti, M.; Corsetti, A.; Rossi, J. Interaction between lactic acid bacteria and yeasts in sourdough using a rheofermentometer. World J. Microbiol. Biotechnol. 1995a, 11, 625-630.
15. Gobbetti, M.; Simonetti M. S.; Corsetti, A.; Santinelli, F.; Rossi, J.; Damiani, P. Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamics during baking. Food Microbiol. 1995b, 12, 497-507.
16. Gobbetti, M.; Corsetti, A.; Rossi, J. Maltose-fructose cofermentation by Lactobacillus brevis subsp. lindneri CB1 fructose-negative strain. Appl. Microbiol. Biotechnol. 1995c, 42, 939-944.
17. Gobbetti, M.; Corsetti, A.; Morelli, L.; Elli, M. Expression of α-amylase gene from Bacillus stearothermophilus in Lactobacillus sanfrancisco. Biotechnol. Lett. 1996, 18, 969-974.
18. Gobbetti, M.; De Angelis, M.; Arnaut, P.; Tossut, P.; Corsetti, A.; Lavermicocca, P. Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria. Food Microbiol. 1999, 16, 409-418.
19. Gobbetti, M.; Lavermicocca, P.; Minervini, F.; De Angelis, M.; Corsetti, A. Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and α-L-arabinofuranosidase: a tool to increase the production of acetic acid. J. Appl. Microbiol. 2000, 88, 317-324.
20. Jelaca, S. L.; Hlynka, I. Effects of wheat-flour pentosans in dough, gluten, and bread. Cereal Chem. 1972, 49, 489-495.
21. Kim, S. K.; D'Appolonia, B. L. Bread staling studies. III. Effect of pentosans on dough, bread, and bread staling rate. Cereal Chem. 1977, 54, 225-229.
22. Kline, L.; Sugihara, T. F. Microorganisms of the San Francisco sourdough bread process. II. Isolation and characterization of undescribed bacterial species responsible for souring activity. Appl. Microbiol. 1971, 21, 459-465.
23. Kulp, K.; Ponte, J. G., Jr. Staling of white pan bread: fundamental causes. CRC Crit. Rev. Food Sci. Nutr. 1981, 15, 1-48.
24. Kuracina, T. A.; Lorenz, K.; Kulp, K. Starch functionality as affected by amylases from different sources. Cereal Chem. 1987, 64, 182-186.
25. Ludewig, H. G. Methods of prolonging storage life of yeast-raised bakery products. Brot. Backwaren. 1988, 36, 256-259.
26. Maleki, M.; Schulz, A.; Bruemmer, J. M. Staling of bread. II. Effect of bacterial, fungal and cereal α-amylases on freshness. Getreide, Mehl Brot 1972, 26, 221-224.
27. Maleki, M.; Hoseney, R. C.; Mattern, P. J. Effects of loaf volume, moisture content, and protein quality on the softness and staling rate of bread. Cereal Chem. 1980, 57, 138-140.
28. Martin, M. L.; Hoseney, R. C. A mechanism of bread firming. II. Role of starch hydrolyzing enzymes. Cereal Chem. 1991, 68, 503-507.
29. Michniewicz, J.; Biliaderis, C. G.; Bushuk, W. Effect of added pentosans on some properties of wheat bread. Food Chem. 1992, 43, 251-257.
30. Ortolá, C.; Barber, B.; Peláez, T.; Benedito, C. Storage of packaged white bread. I. Effects of reduction in water activity and control of microbial contamination on bread characteristics. Rev. Agroquim. Tecnol. Aliment. 1989, 29, 384-389.
31. Piazza, L.; Masi, P. Moisture redistribution throughout the loaf during bread staling. Ind. Cereales 1992, 77, 47.
32. Rocken, W. Applied aspects of sourdough fermentation. Adv. Food Sci. 1996, 18, 212-216.
33. Rogers, D. E.; Zeleznak, K. J.; Lai, C. S.; Hoseney, R. C. Effect of native lipids, shortening, and bread moisture on bread firming. Cereal Chem. 1988, 65, 398-401.
34. Salovaara, H.; Valjakka, T. The effect of fermentation temperature, flour type, and starter on the properties of sour wheat bread. Int. J. Food Sci. Technol. 1987, 22, 591-597.
35. SAS Institute Inc. SAS User Guide: Statistics, version 5; SAS Institute: Cary, NC, 1985.
36. Siljeström, M.; Björck, I.; Eliasson, A. C.; Lönner, C.; Nyman, M.; Asp, N. G. Effect of polysaccharides during baking and storage of bread-In vitro and in vivo studies. Cereal Chem. 1988, 65, 1-8.
37. Wilhoff, E. M. A. Bread staling II. Theoretical study. J. Sci. Food Agric. 1971, 22, 176-180.