Flavour in sourdough breads: a review

Trends in Food Science and Technology

Volumn 17, Issue 10, 2006, Pages 557-566

  Salim ur Rehman, ^a   Paterson, Alistair ^a   Piggott, John R ^a  

^a UNIVERSITY OF STRATHCLYDE   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; CARBOHYDRATES; FERMENTATION; FOOD PRODUCTS; METABOLISM; YEAST;

LACTIC ACID; MICROFLORA; PRODUCT IDENTIFICATION; SOURDOUGHS;

FLAVORS;

BACTERIA (MICROORGANISMS); FUNGI;

EID: 33746671168     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2006.03.006     Document Type: Review

References (109)

1. Aksu Z., and Kutsal T. Lactic acid production from molasses utilizing Lactobacillus delbrueckii and invertase together. Biotechnology Letters 8 (1986) 157-160
2. Batifoulier F., Verny M.A., Chanliaud E., Rémésy C., and Demigné. Effect of different breadmaking methods on thiamine, riboflavin and pyridoxine contents of wheat bread. Journal of Cereal Science 42 (2005) 101-108
3. Barber S., Baguena R., Benedito de Barber C., and Martinez-Anaya M.A. Evolution of biochemical and rheological characteristics and breadmaking quality during a multistage wheat sour dough process. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung 192 (1991) 46-52
4. 5 durante la fermentacation de mases panarias preparados con masas madres comerciales y con cultivos puros de microorganismos. Revista de Agroquimica y Technologia de Alimentos 25 (1985) 223-232
5. Brandt M.J., Hammes W.P., and Ganzle M.G. Effects of process parameters on growth and metabolism of Lactobacillus sanfranciscensis and Candia humillis during rye. European Food Research and Technology 218 (2004) 333-338
6. Bredie W.L.P., Mottram D.S., and Guy R.C.E. Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour. Journal of Agricultural and Food Chemistry 50 (2002) 1118-1125
7. Bruemmer J.M., and Lorenz K. Europeon development in wheat sourdoughs. Cereal Food World 36 (1991) 310-312
8. Buttery R.G., and Ling L.C. Additional studies on flavour components of corn tortilla chips. Journal of Agricultural and Food Chemistry 46 (1999) 2764-2769
9. Buttery R.G., Orts W.J., Takeoka G.R., and Nam Y. Volatile flavour components of rice cakes. Journal of Agricultural and Food Chemistry 47 (1999) 4353-4356
10. Cagno R.D., Angelis M.D., Corsetti A., Lavermicocca P., Arnault P., Tossut P., et al. Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties. Food Microbiology 20 (2003) 67-75
11. Calderon M., Loiseau G., and Guyot J.P. Fermentation by Lactobacillus fermentum Ogi E1 of different combinations of carbohydrates occurring naturally in cereals: consequences on growth energetic and -amylase production. International Journal of Food Microbiology 80 (2003) 161-169
12. Catzeddu P., Mura E., Parente E., Sanna M., and Farris G.A. Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of results. Systematic and Applied Microbiology 29 (2006) 138-144
13. Clarke C.I., and Arendt E.K. A review of the application of sourdough technology to wheat breads. Advances in Food and Nutrition Research (2005)
14. Collar C. Biochemical and technological assessment of the metabolism of pure and mixed cultures of yeast and lactic acid bacteria in breadmaking applications. Food Science and Technology International 2 (1996) 349-367
15. Collar C., and Martinez C.S. Amino acid profiles of fermenting wheat sour doughs. Journal of Food Science 58 (1993) 1324-1328
16. Collar C., Mascaros A.F., Prieto J.A., and Benedito de Barber C. Changes in free amino acids during fermentation of wheat doughs started with pure culture of lactic acid bacteria. Cereal Chemistry 68 (1991) 66-72
17. Corsetti A., Gobbetti M., and Rossi J. Sourdough fermentation in presence of added soluble carbohydrates. Microbiology Aliments Nutrition 12 (1994) 377-385
18. Corsetti A., Gobbetti M., De Marco B., Balestrieri F., Paletti F., Russi L., et al. Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. Journal of Agricultural and Food Chemistry 48 (2000) 3044-3051
19. Corsetti A., Lavermicocca P., Morea M., Baruzzi F., Tosti N., and Gobbetti M. Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy. International Journal of Food Microbiology 64 (2001) 95-104
20. Damiani P., Gobbetti M., Cossignani L., Corsetti A., Simonetti M.S., and Rossi J. The sourdough microflora. Characterization of hetero- and homofermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced. LWT-Food Science and Technology 29 (1996) 63-70
21. Frankel E.N. Volatile lipid oxidation products. Progress in Lipids Research 22 (1982) 4-33
22. Frasse P., Lambert S., Richard-Molard D., and Chiron H. The influence of fermentation on volatile compounds in french bread dough. LWT-Food Science and Technology 26 (1993) 126-132
23. 5) organic acids of San Francisco sourdough French bread. Cereal Chemistry 55 (1978) 461-468
24. Gianotti A., Vannini L., Gobbetti M., Corsetti A., Gardini F., and Guerzoni M.E. Modelling of the activity of selected starters during sourdough fermentation. Food Microbiology 14 (1997) 327-337
25. Gobbetti M. The sourdough microflora: interactions of lactic acid bacteria and yeasts. Trends in Food Science & Technology 9 (1998) 267-274
26. Gobbetti M., and Corsetti A. Co-metabolism of citrate and maltose by Lactobacillus brevis subsp. lindneri cb1 citrate-negative strain: effect on growth, end-products and sourdough fermentation. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung 203 (1996) 82-87
27. Gobbetti M., and Corsetti A. Lactobacillus sanfranciscoa key sourdough lactic acid bacterium: a review. Food Microbiology 14 (1997) 175-188
28. Gobbetti M., Corsetti A., and De Vincenzi S. The sourdough microflora. Characterization of homofermentative lactic acid bacteria based on acidification kinetics and impedance tests. Italian Journal of Food Science 2 (1995) 91-102
29. Gobbetti M., Corsetti A., and De Vincenzi S. The sourdough microflora. Characterization of heterofermentative lactic acid bacteria based on acidification kinetics and impedance tests. Italian Journal of Food Science 2 (1995) 103-112
30. Gobbetti M., Corsetti A., and Rossi J. The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates. Applied Microbiology and Biotechnology 41 (1994) 456-460
31. Gobbetti M., Corsetti A., and Rossi J. The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids. World Journal of Microbiology and Biotechnology 10 (1994) 275-279
32. Gobbetti M., Corsetti A., and Rossi J. Maltose-fructose co-fermentation by Lactobacillus brevis subsp. lindneri CB1 fructose-negative strain. Applied Microbiology and Biotechnology 42 (1995) 939-944
33. Gobbetti M., Corsetti A., Rossi J., La Rosa F., and De Vincenzi S. Identification and clustering of lactic acid bacteria and yeasts from wheat sourdoughs of central Italy. Italian Journal of Food Science 1 (1994) 85-94
34. Gobbetti M., Simonetti M.S., Rossi J., Cossignani L., Corsetti A., and Damiani P. Free D- and L-amino acid evolution during sourdough fermentation and baking. Journal of Food Science 59 (1994) 881-884
35. Gobbetti M., Smacchi E., Fox P.F., Stepaniak L., and Corsetti A. The sourdough microflora. Cellular localization and characterization of proteolytic enzymes in lactic acid bacteria. LWT-Food Science and Technology 29 (1996) 561-569
36. Gül H., Özçelik S., Sadi{dotless}ç O., and Certel M. Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs. Process Biochemistry 40 (2005) 691-697
37. Hammes W.P., and Ganzle M. The genus Lactobacillus. In: Wood B.J.B., and Holzapfel W.H. (Eds). The genera of Lactic acid bacteria Vol. II (1995), Blackie Academic & Professional, London 19-54
38. Hann D., and Morrison W.R. Effects of ingredients on the oxidation of linoleic acid by lipoxygenase in bread doughs. Journal of Science of Food and Agriculture 26 (1975) 493
39. Hansen A. Flavour compounds in rye sourdough and rye bread. In: Pountanen K., and Autio K. (Eds). International rye symposium: technology and products (1995), VTT, Helsinki, Finland 160 VTT Symposium 161
40. Hansen A., and Hansen B. Flavour compounds in wheat sourdoughs. In: Benedito De Barber C., Collar C., Martinez-Anaya M.A., and Morel J. (Eds). Progress in food fermentation, Proceedings of Euro Food Chem. VII (1993), IATA CSIC, Valencia
41. Hansen A., and Hansen B. Influence of wheat flour type on the production of flavour compounds in wheat sourdoughs. Journal of Cereal Science 19 (1994) 185-190
42. Hansen A., and Hansen B. Volatile compounds in wheat sourdoughs produced by lactic acid bacteria and sourdough yeasts. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung 198 (1994) 202-209
43. Hansen A., and Hansen B. Flavour of sourdough wheat bread crumb. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung 202 (1996) 244-249
44. Hansen A., Lund B., and Lewis M.J. Flavour of sourdough rye bread crumb. LWT-Food Science and Technology 22 (1989) 141-144
45. Hansen A., Lund B., and Lewis M.J. Flavour production and acidification of sourdoughs in relation to starter culture and fermentation temperature. LWT-Food Science and Technology 22 (1989) 145-149
46. Hansen A., and Schieberle P. Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects. Trends in Food Science & Technology 16 (2005) 85-94
47. Heiniö R., Katina K., Wilhelmson A., Myllymäki O., Rajamäki T., Latva-Kala K., et al. Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process. LWT-Food Science and Technology 36 (2003) 533-545
48. Ji H., and Berhard R.A. Effect of microwave heating on pyrazine formation in a model system. Journal of the Science of Food and Agriculture 59 (1992) 283-289
49. Kamiński E., Przybylski R., and Gruchala L. Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. Part I. Changes of amino acids and sugars. Die Nahrung 25 (1981) 507-518
50. Katina K., Arendt E., Liukkon K.-H., Autio K., Flander L., and Poutanen K. Potential of sourdough for healthier cereal products. Trends in Food Science and Technology 16 (2005) 104-112
51. Katina K., Heiniö R.L., Autio K., and Poutanen K. Optimization of sourdough process for improved sensory profiles and texture of wheat bread. LWT-Food Science and Technology 39 (2006) 1189-1202
52. Katina K., Salmenkallio-Marttila M., Partanen R., Forsell P., and Autio K. Effects of sourdough and enzymes on staling of high-fibre wheat bread. LWT-Food Science and Technology 39 (2006) 479-491
53. Kirchhoff E., and Schieberle P. Determination of key aroma compounds in the crumb of a three-stage dilution assays and sensory studies. Journal of Agricultural and Food Chemistry 49 (2001) 4304-4311
54. Kratochivil J., and Holas J. Study of proteolytic processes Rye sour. Developments in food science Vol. 5B (1983), Elsevier, Oxford (pp. 791-798)
55. Levesque, C., (1991) 'Etude des Potentialitès de la Souche S47 de Saccharomyces cerevisiae à produire des alcools supérieurs à partir de composés organiques identifiés et des précurseurs de la farine' in thèse d'université, Nantes.
56. Linko Y., Javanainen P., and Linko S. Biotechnology of bread baking. Trends in Food Science & Technology 8 (1997) 339-344
57. Lund B., Hansen A., and Lewis M.J. The influence of dough yield on acidification and production of volatiles in sourdoughs. LWT-Food Science and Technology 22 (1989) 150-153
58. Luning P.A., Roozen J.P., Moëst R.A.F.J., and Posthumus M.A. Volatile composition of white bread using enzyme active soya flour as improver. Food Chemistry 41 (1991) 81-91
59. Martinez-Anaya M.A. Enzymes and bread flavour. Journal of Agriculture and Food Chemistry 44 (1996) 2469-2480
60. Martinez-Anaya M.A., Benedito de Barber C., and Esteve C.C. Effect of processing conditions on acidification properties of wheat sourdough. International Journal of Food Microbiology 22 (1994) 249-255
61. Martinez-Anaya M.A., Pitarch B., and Benedito de Barber C. Biochemical characteristics and breadmaking performance of freeze- dried wheat sour dough starters. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung 196 (1993) 360-365
62. Meignen B., Onno B., Gélinas P., Infantes M., Guilois S., and Cahagnier B. Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast. Food Microbiology 18 (2001) 239-245
63. Merotha C.B., Hammesa W.P., and Hertela C. Characterisation of the microbiota of rice sourdoughs and description of Lactobacillus spicheri sp. nov. Systematic and Applied Microbiology 27 (2004) 151-159
64. Merseburger T., Ehret A., Geiges O., Baumann B., and Schmidt-Lorenz W. Microbiology of dough preparation vii. production and use of preferments to produce wheat-bread. Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene 86 (1995) 304-324
65. Neubauer H., Glaasker E., Hammes W.P., Poolman B., and Konings W.N. Mechanism of maltose uptake and glucose excretion in Lactobacillus sanfrancisco. Journal of Bacteriology 176 (1994) 3007-3012
66. Neysens P., Messens W., and Vuyst L.D. Effect of sodium chloride on growth and bacteriocin production by Lactobacillus amylovorus DCE 471. International Journal of Food Microbiology 88 (2003) 29-39
67. Nout M.J.R., and Creemers-Molenaar T. Microbiological properties of some wheatmeal sourdough starters. Chemistry Mikrobiology and Technology Lebensmittel 10 (1987) 162-167
68. Onno B., and Rouseel P. Technologie et microbiologie de le panification au levain. In: De Roissart H., and Luquet F.M. (Eds). Bacteries lactiques Vol. 2 (1994), Lorica Uriage, France 293-321
69. Ottogalli G., Galli A., and Foschino R. Italian bakery products obtained with sour dough: characterization of the typical microflora. Advances in Food Science 18 (1996) 131-144
70. Oura E., Soumalainen H., and Wiskari R. Sourdough. In: Rose A.H. (Ed). Fermented foods (1982), Academic Press, London 123-146
71. Plessas S., Pherson L., Bekatou A., Nigam P., and Koutinas A.A. Bread making using kefir grains as baker yeast. Food Chemistry 93 (2005) 585-589
72. Parker J.K., Hassell G.M., Mottram D.S., and Guy R.C. Sensory and instrumental analyses of volatile generated during the extrusion cooking of oat flour. Journal of Agricultural and Food Chemistry 48 (2000) 3497-3506
73. Przybylski R., and Kamiński E. Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. Part II. The formation and changes of volatile flavour compounds in thermally treated malt extracts at different temperature and pH. Die Nahrung 27 (1983) 487-496
74. Ricciardi A., Parente E., Piraino P., Paraggio M., and Romano P. Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (South Italy). International Journal of Food Microbiology 98 (2005) 63-72
75. Robert H., Gabriel V., Lefebvre D., Rabier P., Vayssier Y., and Fontagné-Faucher C. Study of the behaviour of Lactobacillus plantarum and Leuconostoc starters during a complete wheat sourdough breadmaking process. LWT-Food Science and Technology 39 (2006) 256-265
76. Rocha J.M., and Malcata F.X. On the microbiological profile of traditional Portuguese sourdough. Journal of Food Protection 62 (1999) 1416-1429
77. Röcken W., and Voysey P.A. Sourdough fermentation in bread making. Journal of Applied Bacteriology (Supplement) 79 (1993) 38S-39S
78. Röcken W., and Voysey P.A. Sourdough fermentation in breadmaking. Journal of Applied Bacteriology (Symposium Supplement) 79 (1995) 38S-48S
79. Rothe M. Aroma in bread. (in German) (1974), Akademie, Berlin
80. Rothe M., and Ruttloff H. Aroma retention in modern bread production. Die Nahrung 27 (1983) 505-512
81. Rouzaud O., and Martinez-Anaya M.A. Effect of processing conditions on oligosaccharide profile of wheat sourdoughs. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung 197 (1993) 434-439
82. Salovaara H., and Valjakka T. The effect of fermentation temperature, flour type and starter on the properties of sour wheat bread. International Journal of Food Science and Technology 22 (1987) 591-597
83. Simova E., Beshkova D., Angelov A., Hristova T., Frengova G., and Spasov Z. Lactic acid bacteria and yeasts in kefir grains and Kefir made from them. Journal of Industrial and Microbiological Biotechnology 28 (2002) 1-6
84. Sanni A.I., Onilude A.A., and Fatungase M.O. Production of sour maize bread using starter culture. World Journal of Microbiology and Biotechnology 14 (1998) 101-106
85. Schieberle P., and Grosch W. Potent odorants of rye bread crust-differences from the crumb and from wheat bread crust. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung 198 (1994) 292-296
86. Schieberle P., and Grosch W. Changes in the concentration of potent crust odorants during storage of white bread. Flavour and Fragrance Journal 7 (1992) 213-218
87. Schieberle P., and Grosch W. Quantitative analysis of aroma compounds in wheat and rye bread crusts using a stable isotope dilution assay. Journal of Agricultural and Food Chemistry 35 (1987) 252-257
88. Schieberle P., and Grosch W. Identification of volatile flavour compounds of wheat bread crust-comparison with rye bread crust. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung 180 (1985) 474-478
89. Schieberle P., and Grosch W. Identification of flavour compounds from the crust of rye bread. Zeitschrift für Lebensmittel-Untersuchung und-Forschung 177 (1983) 173-180
90. Seitz L.M., Chung O.K., and Rengarajan R. Volatiles in selected commercial breads. Cereal Chemistry 75 (1998) 847-853
91. Seppi A. Studio sulla biochimica degli zuccheri nella fermentazione del pane. Revista Soc. Ital. Science Alimentos 25 (1984) 223-232
92. Simonson L., Salovaar H., and Korhola M. Response of wheat sourdough parameters to temperature, NaCl and sucrose variations. Food Microbiology 20 (2003) 193-199
93. Spicher G. Baked goods. In: Rehm J.H., and Reed G. (Eds). Biotechnology (1983), Verlag Chemie, Weinheim 1-80
94. Spicher G., and Nierle W. The microflora of sourdough. xviii. communication: the protein degrading capabilities of the lactic acid bacteria of sourdough. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung 178 (1984) 389-392
95. Spicher G., Rabe E., Sommer R., and Stephan H. The microflora of sourdough. xiv. communication: about the behaviour of homofermentative sourdough bacteria and yeasts in mixed culture. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung 173 (1981) 291-296
96. Spicher G., Rabe E., Sommer R., and Stephan H. Communication: on the behaviour of heterofermentative sourdough bacteria and yeasts in mixed culture. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung 174 (1982) 222-227
97. Stolz P., Böcker G., Hammes W.P., and Vogel R.F. Utilization of electron acceptors by lactobacilli isolated from sourdough. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung 201 (1995) 91-96
98. Stolz P., Böcker G., Vogel R.F., and Hammes W.P. Utilization of maltose and glucose by lactobacilli isolated from sourdough. FEMS Microbiology Letters 109 (1993) 237-242
99. Succi M., Reale A., Andrighetto C., Lombardi A., Sorrentino E., and Coppol R. Presence of yeasts in southern Italian sourdoughs from Triticum aestivum flour. FEMS Microbiology Letters 225 (2003) 143-148
100. Suihko M.L., and Makinen V. Tolerance of acetate, propionate and sorbate by Saccharomyces cerevisiae and Torulopsis holmii. Food Microbiology 1 (1984) 105-110
101. Sugihara T.F., Kline L., and McCready L.B. Nature of San Francisco sour dough French bread process. II. Microbiological aspects. Bakers Digest 44 (1970) 51-56
102. Torner M.J., Martínez-Anaya M.A., Antuña B., and Benedito de Barber C. Headspace flavour compounds produced by yeasts and lactobacilli during fermentation of preferments and bread doughs. International Journal of Food Microbiology 15 (1992) 145-152
103. Trüper H.G., and de Clari L. Taxonomic note: necessary correction of specific epithets formed as substantives (nouns) 'in apposition'. International Journal of Systematic Bacteriology 47 (1997) 908-909
104. Vernocchi P., Valmorri S., Gatto V., Torriani S., Gianotti A., Suzzi G., et al. A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation. Food Research International 37 (2004) 469-476
105. Vogel R.F. Microbial ecology of cereal fermentations. Food Technology and Biotechnology 35 (1997) 51-54
106. Vogel R.F., Bocker G., Stolz P., Ehrmann M.D., Ludwig W., Pot B., et al. Identification of lactobacilli from sourdough and description of Lactobacillus pontis sp. nov. International Journal of Systematic Bacteriology 44 (1994) 223-229
107. Vogel R.F., Knorr R., Müller M.R.A., Steudel U., Gänzle M.G., and Ehrmann M.A. Non-dairy lactic acid fermentations: the cereal world. Antonie van Leeuwenhoek 76 (1999) 403-411
108. Vollmar A., and Meuser F. Influence of starter cultures consisting of lactic acid bacteria and yeast on the performance of a continuous sourdough fermenter. Cereal Chemistry 69 (1992) 20-27
109. Vuyst L.D., and Neysens P. The sourdough microflora: biodiversity and metabolic interactions. Trends in Food Science & Technology 16 (2005) 43-56