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Browsing Scientific data by Subject "ancient wheat"

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    Effects of spontaneously fermented ancient wheat sourdoughs on quality of refined wheat flour bread
    (Cereals & Europe; International Hellenic University, 2022-04-08) Dapčević-Hadnađev, Tamara; Tomić, Jelena; Škrobot, Dubravka; Popović, Nikola; Hadnađev, Miroslav
    Although ancient grains could represent an abundant source of protein, fibre and macro- and micro-elements, few studies are available on the characteristics of ancient wheat sourdough and it suitability for breadmaking. Therefore, the objective of this research was to study spontaneously fermented emmer, spelt and khorasan wholegrain flour sourdough and to evaluate its feasibility to leaven refined wheat flour bread. Spontaneous fermentation of three flours was carried out for 5 days with back-slopping every 24 h (dough yield of 200) at 25 °C. Sourdough was characterized for lactic acid bacteria and yeasts counts, pH, titratable acidity and rheological properties. The effects of 20% sourdough addition on physico-chemical, microbiological, and sensory properties of refined wheat flour pan bread was studied to elucidate the differences in performance of different ancient wheat sourdoughs. The average total lactic acid bacteria counts after 5 days of dough fermentation were 2.7x109, 2.8x109 and 4.2x109 cfu/g for spelt, khorasan and emmer sourdoughs, respectively. Although spelt, khorasan and emmer sourdoughs exhibited similar pH evolution (drop from 6.5 to 4.0) they differed in total titratable acidity and rheological properties. Khorasan sourdough was characterized with the lowest total titratable acidity, while emmer flour was less elastic than spelt and khorasan sourdoughs. Besides lactic acid bacteria microbiota, breadmaking performances of ancient wheat sourdoughs were influenced with wet gluten quantity and quality. Spelt flour, being characterized with the highest wet gluten content, yielded sourdough with the highest strength and bread with the highest specific volume. On the contrary, khorasan flour, having the lowest wet gluten content, produced sourdough bread with the highest crumb hardness. Bread containing khorasan sourdough was also characterized with the highest crust lightness (L*) and yellowness (b*) values and overall acceptability by consumers. The minimum mould-free shelf life was 8 days for all tested breads.
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    Kinetic of phytic acid degradation in spontaneously fermented ancient wheat sourdoughs
    (Cereals & Europe; International Hellenic University, 2022-04-08) Dapčević-Hadnađev, Tamara; Maravić, Nikola; Jovanov, Pavle; Hadnađev, Miroslav
    Whole grain flour is an important source of minerals but also contains considerable amounts of phytic acid, which is known to reduce their dietary availability. Some processing technologies, such as sourdough fermentation, influence increased phytate hydrolysis through pH lowering effect thus releasing chelated divalent cations. The aim of this study was to investigate the influence of ancient wheat variety on the phytic acid degradation during spontaneously fermented sourdough propagation with traditional backslopping procedure throughout 5 days. Spontaneously fermented emmer, spelt and khorasan sourdough was prepared through backslopping (every 24 h, 5 days) under laboratory conditions (temperature of 25 °C, dough yield of 200). Phytic acid content, as well as total and free phosphorous content, was monitored during the whole process of sourdough propagation with the aid of an enzymatic assay kit. Initial phytic acid content in emmer, spelt and khorasan wholegrain flour ranged from 1.07 to 1.13 g/100 g. Sourdough fermentation of ancient cereal flours resulted in abrupt decrease in phytate content after second backslopping step (47% to 75% of the initial content). The extent of phytate degradation was shown to be dependent from the ancient wheat variety used for spontaneously fermented sourdoughs preparation. Khorasan flour was characterized with the highest phytate reduction rate. Consequently, phosphorous bioaccessibility of all three wholegrain flours was improved due to phytate hydrolysis, as well as direct solubilisation. An increase in free phosphorous content (3.8 to 4.4 times) was detected in sourdough samples compared to respective flour samples. In general, spontaneous sourdough fermentation was proved to be an efficient processing technology for phytic acid reduction in whole grain cereal flour. The extent of phytic acid degradation was influenced with ancient wheat variety, where spontaneously fermented hulled grains' flours such as spelt and emmer performed less efficient in comparison to hull less khorasan wheat.