Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

European Food Research and Technology

Volumn 230, Issue 4, 2010, Pages 645-654

  Rizzello, Carlo Giuseppe ^a   Nionelli, Luana ^a   Coda, Rossana ^a   Di Cagno, Raffaella ^a   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Bread; Lactic acid bacteria; Sourdough; Wheat germ

Indexed keywords

ANTIOXIDANT ACTIVITIES; CONCENTRATION OF; FREE AMINO ACIDS; IN-VITRO; LACTIC ACID BACTERIA; LACTOBACILLUS PLANTARUM; PHYTASES; SENSORY ANALYSIS; SENSORY CHARACTERISTICS; SENSORY PROPERTIES; SOURDOUGH FERMENTATION; SPECIFIC VOLUME; TEXTURE PROFILE ANALYSIS; WHEAT FLOURS; WHEAT GERM;

AMINO ACIDS; BACTERIOLOGY; BODY FLUIDS; LACTIC ACID; TEXTURES;

ORGANIC ACIDS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS ROSSIAE; TRITICUM AESTIVUM;

EID: 76149132285     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1204-z     Document Type: Article

References (32)

1. Amadò R, Arrigoni E (1992) Nutritive and functional properties of wheat germ. Int Food Ingred 4: 30-34.
2. Rizzello CG, Nionelli L, Coda R, De Angelis M, Gobbetti M (2009) Effect of sourdough fermentation on stabilization, and chemical and nutritional characteristics of wheat germ. Food Chem. doi: 10. 1016/j. foodchem. 2009. 08. 016.
3. Ge Y, Sun A, Ni Y, Cai T (2001) Study and development of a defatted wheat germ nutritive noodle. Eur Food Res Technol 212: 344-348.
4. FAO/WHO/UNU (1995) Energy and protein requirements, report of joint FAO/WHO/UNU expert consultation, WHO Tech. Rep. Ser. No. 724. WHO, Geneva.
5. Kapranchikov VS, Zherebtsov NA, Popova TN (2004) Purification and characterization of lipase from wheat (Triticum aestivum L.) germ. Appl Biochem Microbiol 40: 84-88.
6. Matucci A, Veneri G, Dalla Pellegrina C, Zoccatelli G, Vincenzi S, Chignola R, Peruffo ADB, Rizzi C (2003) Temperature-dependent decay of wheat germ agglutinin activity and its implications for food processing and analysis. Food Chem 48: 3522-3527.
7. Paradiso VM, Summo C, Trani A, Caponio F (2008) An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols. J Cereal Sci 47: 322-330.
8. CC AA (2003) Approved methods of the American Association of Cereal Chemistry, 10th edn. AACC, Minnesota.
9. Korneeva OS, Popova TN, Kapranchikov VS, Motina EA (2008) Identification of catalytically active groups of wheat (Triticum aestivum) germ lipase. Appl Biochem Microbiol 45: 349-355.
10. Weiss W, Vogelmeier C, Gorg A (1993) Electrophoretic characterization of wheat grain allergens from different cultivars involved in bakers' asthma. Electrophoresis 14: 805-816.
11. Bradford MM (1976) A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72: 248-254.
12. Lawrence RC, Fryer TF, Reiter B (1967) Rapid method for the quantitative estimation of microbial lipase. Nature 213: 1264.
13. Shimizu M (1992) Purification and characterization of phytase from Bacillus subtilis (natto) N-77. Biosci Biotech Biochem 56: 1266-1269.
14. Slinkard K, Singleton VL (1997) Total phenol analysis: automation and comparison with manual methods. Am J Enol Vitic 28: 49-55.
15. Dahlin K, Lorenz K (1993) Protein digestibility of extruded cereal grains. Food Chem 48: 13-18.
16. Gámbaro A, Feszman S, Giménez A, Varela P, Salvador A (2004) Consumer acceptability compared with sensory and instrumental measures of white pan bread: sensory shelf-life estimation by survival analysis. J Food Sci 69: 401-405.
17. Crowley P, Grau H, Arendt EK (2000) Influence of additives and mixing time on crumb grain characteristics of wheat bread. Cereal Chem 77: 370-375.
18. Ahrné L, Andersson CG, Floberg P, Rosen J, Lingnert H (2007) Effect of crust temperature and water content on acrylamide formation during baking of white bread: steam and falling temperature baking. LWT 40: 1708-1715.
19. Haglund Å, Johansson L, Dahlstedt L (1998) Sensory evaluation of wholemeal bread from ecologically and conventionally grown wheat. J Cereal Sci 27: 199-207.
20. Lotong V, Chambers E IV, Chambers DH (2000) Determination of the sensory attributes of wheat sourdough bread. J Sens Stud 15: 309-326.
21. Ragaee S, Abdel-Aal ESM, Noaman M (2006) Antioxidant activity and nutrient composition of selected cereals for food use. Food Chem 98: 32-38.
22. Sidhu JS, Al-Hooti SN, Al-Saqer JM (1999) Effect of adding wheat bran and germ fractions on the chemical composition of high-fiber toast bread. Food Chem 67: 365-371.
23. Arshad MU, Anjum FM, Zahoor T (2007) Nutritional assessment of cookies supplemented with defatted wheat germ. Food Chem 102: 123-128.
24. Pi{dotless}narli İ, İbanoǧlu Ş, Öner MD (2004) Effect of storage on the selected properties of macaroni enriched with wheat germ. J Food Eng 64: 249-256.
25. Febles CI, Arias A, Hardisson A, Rodríguez-Alvarez C, Sierra A (2002) Phytic acid level in wheat flours. J Cereal Sci 36: 19-23.
26. Jancurová M, Minarovičová L, Dandár A (2009) Rheological properties of doughs with buckwheat and quinoa additives. Chem Pap 63: 738-741.
27. Populin T, Moret S, Truant S, Conte L (2007) A survey on the presence of free glutamic acid in foodstuffs, with and without added monosodium glutamate. Food Chem 104: 1712-1717.
28. Bilgiçli N, Elgün A, Herken EN, Türker S, Ertaş N, İbanoǧlu Ş (2005) Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product. J Food Eng 77: 680-686.
29. Adams MR (1990) Topical aspects of fermented foods. Trends Food Sci Technol 1: 140-144.
30. Katina K, Arendt E, Liukkonen KH, Autio K, Flander L, Poutanen K (2005) Potential of sourdough for healthier cereal products. Trends Food Sci Technol 16: 104-112.
31. Meullenet JF, Lyon BG, Carpenter JA, Lyon CE (1998) Relationship between sensory and instrumental texture profile attributes. J Sens Stud 13: 77-93.
32. WHO, World Health Organization (2007) Reducing salt intake in populations: report of a WHO forum and technical meeting Paris, France, 5-7 October 2006.