Effect of Sourdough with Exopolysaccharide (EPS)-Producing Lactic Acid Bacteria (LAB) on Sensory Quality of Bread during Shelf Life

Food and Bioprocess Technology

Volumn 8, Issue 3, 2015, Pages 691-701

  Di Monaco, R ^a   Torrieri, E ^a   Pepe, O ^a   Masi, P ^a   Cavella, S ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Bread shelf life; Exopolysaccharides; Lactic acid bacteria; Sensory physical relation

Indexed keywords

BACTERIA; DIGITAL STORAGE; FOOD PRODUCTS; LACTIC ACID; SENSORY PERCEPTION;

EXOPOLYSACCHARIDES; GOOD CORRELATIONS; INSTRUMENTAL DATA; INSTRUMENTAL VARIABLES; LACTIC ACID BACTERIA; SENSORY PHYSICAL RELATION; SENSORY QUALITIES; SHELF LIFE;

SENSORY ANALYSIS;

EID: 84925500763     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1434-3     Document Type: Article

References (49)

1. American Association of Cereal Chemists (AACC), Inc. (1975). Cereal laboratory methods, method 44–15A. St. Paul: American Association of Cereal Chemists, Inc.
2. Angioloni, A., & Collar, C. (2009). Bread crumb quality assessment: a plural physical approach. European Food Research Technology, 229, 21–30.
3. Barber, B., Ortola, C., Barber, S., & Fernandez, F. (1992). Storage of packaged white bread. III. effect of sourdough and addition of acids on bread characteristics. LWT Food Science and Technology, 194, 442–449.
4. Breuil, P., & Meullenet, J. F. (2001). A comparison of three instrumental tests for predicting sensory texture profiles of cheese. Journal of Texture Studies, 32, 41–55.
5. Brümmer, J. M., & Lorenz, K. (1991). European developments in wheat sourdoughs. Cereal Foods World, 36, 310–314.
6. Callejo, M. J. (2011). Present situation on the descriptive sensory analysis of bread. Journal of Sensory Studies, 26, 255–268.
7. Capuano, E., Ferrigno, A., Acampa, I., Serpen, A., Açar, Ö. Ç., Gökmen, V., & Fogliano, V. (2009). Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies. Food Research International, 42, 1295–1302.
8. Curic, D., Novotni, D., Skevin, D., Rosell, C. M., Collar, C., Le Bail, A., Colic-Baric, I., & Gabric, D. (2008). Design of a quality index for the objective evaluation of bread quality: application to wheat breads using selected bake off technology for bread making. Food Research International, 41, 714–719.
9. Delcour, J. A., Rouau, X., Courtin, C. M., Poutanen, K., & Ranieri, R. (2012). Technologies for enhanced exploitation of the health-promoting potential of cereals. Trends in Food Science & Technology, 25, 78–86.
10. Di Cagno, R., De Angelis, M., Limitone, A., Minervini, F., Carnevali, P., Corsetti, A., Gaenzel, M., Ciati, R., & Gobbetti, M. (2006). Glucan and fructan production by sourdough Weissellacibaria and Lactobacillus plantarum. Journal of Agricultural and Food Chemistry, 54, 9873–9881.
11. Di Monaco, R., Cavella, S., & Masi, P. (2008). Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements. Journal of Texture Studies, 39, 129–149.
12. Driss, D., Bhiri, F., Siela, M., Bessess, S. L., Chaabouni, S., & Ghorbel, R. (2013). Improvement of breadmaking quality by xylanase gh11 from penicilliumoccitanispol6. Journal of Texture Studies, 44, 75–84.
13. Elìa, M. (2011). A procedure for sensory evaluation of bread: protocol developed by a trained panel. Journal of Sensory Studies, 26, 269–277.
14. Galle, S., Schwab, C., Dal, B. F., Coffey, A., Gänzle, M. G., & Arendt, E. K. (2012). Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread. International Journal of Food Microbiology, 155, 105–112.
15. Gambaro, A., Varela, P., & Giménez, A. (2002). Textural quality of white pan bread by sensory and instrumental measurements. Journal of Texture Studies, 33, 401–413.
16. Gambaro, A., Giménez, A., Gastón, A., & Gilardi, V. (2006). Influence of enzymes on the texture of brown pan bread. Journal of Texture Studies, 37, 300–314.
17. Gänzel, M. G. (2009). From gene to function: metabolic traits of starter cultures for improved quality of cereal foods. International Journal of Food Microbiology, 134, 29–36.
18. Ghoshal, G., Shivhare, U. S., & Banerjee, U. C. (2013). Effect of xylanase on quality attributes of whole-wheat bread. Journal of Food Quality, 36, 172–180.
19. Gray, J. A., & Bemiller, J. N. (2003). Bread staling: molecular basis and control. Food Science and Food Safety, 2, 1–21.
20. Hansen, A., & Hansen, B. (1996). Flavor of sourdough wheat bread crumb. LWT Food Science and Technology, 202, 244–249.
21. Hansen, A., & Schieberle, P. (2005). Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects. Trends in Food Science & Technology, 16, 85–94.
22. Heenan, S. P., Hamid, N., Dufour, J.-P., Harvey, W., & Delahunty, C. M. (2009). Consumer freshness perceptions of breads, biscuits and cakes. Food Quality and Preference, 20(5), 380–390. doi:10.1016/j.foodqual.2009.02.008.
23. Jensen, S., Oestdal, H., & Thybo, A. K. (2010). Sensory profiling of changes in wheat and whole wheat bread during a prolonged period of storage. Journal of Sensory Studies, 25, 231–245.
24. Jensen, S., Oestdal, H., Skibsted, L. H., Larsen, E., & Thybo, A. K. (2011). Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma, flavor, and taste. Journal of Cereal Science, 53(2), 259–268. doi:10.1016/j.jcs.2010.11.007.
25. Kaditzky, S., & Vogel, R. F. (2008). Optimization of exopolysaccharide yields in sourdoughs fermented by lactobacilli. European Food Research Technology, 228, 291–299.
26. Kaditzky, S., Seitter, M., Hertel, C., & Vogel, R. F. (2008). Performance of Lactobacillus sanfranciscensis TMW 1.392 and its levansucrase deletion mutant in wheat dough and comparison of their impact on bread quality. European Food Research Technology, 227, 433–442.
27. Katina, K., Heinio, R. L., Autio, K., & Poutanen, K. (2006). Optimization of sourdough process for improved sensory profile and texture of wheat bread. LWT Food Science and Technology, 39, 1189–1202.
28. Katina, K., Maina, N. H., Juvonen, R., Flander, L., Johansson, L., Virkki, L., Tenkanen, M., & Laitila, A. (2009). In situ production and analysis of Weissellaconfusa dextran in wheat sourdough. Food Microbiology, 26, 734–743.
29. Korakli, M., Rossmann, A., Gänzle, M. G., & Vogel, R. F. (2001). Sucrose metabolism and exopolysaccharide production in wheatand rye sourdoughs by Lactobacillus sanfranciscensis. Journal of Agricultural and Food Chemistry, 49, 5194–5200.
30. Masi, P., Sepe, M., & Cavella, S. (1997). Mathematical modelling of the compressive stress-strain relationship of foods submitted to large deformations. In R. Jowitt (Ed.), Engineering & food at ICEF7 (pp. 212–215). Sheffield: Sheffield Academic Press. Part 1, section A.
31. Olano-Martin, E., Gibson, G. R., & Rastall, R. A. (2002). Comparison of the in vitro bifidogenic properties of pectins and pectic-oligosaccharides. Journal of Applied Microbiology, 93, 505–511.
32. Palomba, S., Cavella, S., Torrieri, E., Piccolo, A., Mazzei, P., Blaiotta, G., Ventorino, V., & Pepe, O. (2012). Wheat sourdough from Leuconostoclactis and Lactobacillus curvatus exopolysaccharide-producing starter culture: polyphasic screening, homopolysaccharide composition and viscoelastic behavior. Applied and Environmental Microbiology, 78, 2737–2747.
33. Parker, R., & Ring, S. G. (2001). Macromolecular aspect of bread staling. In P. Chinachoti & Y. Vodovotz (Eds.), Bread staling (pp. 61–71). New York: CRC Press LLC. Series in Contemporary Food Science.
34. Pepe, O., Villani, F., & Coppola, S. (2001). Differential viable count of mixed starter cultures of lactic acid bacteria by using modified Chalmers medium. Microbiological Research, 155, 351–354.
35. Pepe, O., Blaiotta, G., Moschetti, G., Greco, T., & Villani, F. (2003). Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria. Applied Environmental Microbiology, 69, 2321–2329.
36. Pepe, O., Ventorino, V., Cavella, S., Fagnano, M., & Brugno, R. (2013). Prebiotic content of bread prepared with flour from immature wheat grain and selected dextran-producing lactic acid bacteria. Applied and Environmental Microbiology, 79, 3779–3785.
37. Piazza, L., & Masi, P. (1995). Moisture redistribution throughout the bread loaf during staling and its effect on mechanical properties. Cereal Chemistry, 72(3), 320–325.
38. Plessas, S., Alexopoulos, A., Bekatorou, A., Mantzourani, I., Koutinas, A. A., & Bezirtzoglou, E. (2011). Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage. Food Chemistry, 124, 627–633.
39. Rizzello, C. G., Nionelli, L., Coda, R., Di Cagno, R., & Gobbetti, M. (2010). Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread. European Food Research and Technology, 230, 645–654.
40. Rohm, H., Jaros, D., & deHaan, M. (1997). A video-based method for determinationof average stress-strain relations in uniaxial compression of selected foods. Journal of Texture Studies, 28, 245–255.
41. Rosell, C. M., Rojas, J. A., & Benedito de Barber, C. (2001). Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, 15, 75–81.
42. Schiraldi, A., Fessas, D. (2001). Mechanism of staling: an overview. In: Chinachoti, P. andVodovotz, Y. (Eds.), Bread Staling. CRC Press LLC (Series in Contemporary Food Science).
43. Szczesniak, A. S. (1998). Sensory texture profiling—historical and scientific perspectives. Food Technology, 52, 54–57.
44. Tieking, M., & Gänzle, M. G. (2005). Exopolysaccharides from cereal-associated lactobacilli. Trends in Food Science and Technology, 16, 79–84.
45. Tieking, M., Korakli, M., Ehrmann, M. A., Gänzle, M. G., & Vogel, R. F. (2003). In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria. Applied Environmental Microbiology, 69, 945–952.
46. Torrieri, E., Pepe, O., Ventorino, V., Masi, P., & Cavella, S. (2014). Effect of sourdough at different concentrations on quality and shelf life of bread. LWT Food Science and Technology, 56(2), 508–516.
47. Valerio, F., Di Biase, M., Caputo, L., Creanza, T. M., Ancona, N., & Visconti, A. (2013). Effect of Lactobacillus-brevis-based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast-leavened bread during storage. Innovative Food Science and Emerging Technology. doi:10.1016/J.ifset.2013.09.003.
48. Wium, H., Gross, M., & Qvist, K. B. (1997). Uniaxial compression of UF-feta cheese related to sensory texture analysis. Journal of Texture Studies, 28, 455–476.
49. Yuan, S., & Chang, S. K. C. (2006). Relationships between sensory and rheological measurements of texture in maturing commercial cheddar cheese over a range of moisture and pH at the point of manufacture. Journal of Texture Studies, 37, 361–382.