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Browsing Scientific data by Subject "sourdough"

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    Effect of substitution of wheat flour by sourdough and whey proteins on the properties of sponge cake
    (National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 2022-04-08) Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Hadnađev, Miroslav
    As a result of consumer preferences, including the demand for healthier and high protein and high dietary fibre plant-based food, there is a trend towards fortifying or completely replacing refined wheat flour with whole grains or alternative ingredients. Redesign of traditional foods in order to create optimal nutritional value becomes a common practice thus offering consumers a wider and healthier choice. Incorporation of proteins and/or fibres from different sources in food formulations present one of the most used approaches. Recently, the application of sourdough technology has gained research interest due to its complexity as well as its ability to promote beneficial modifications on sensory, technological and nutritional properties of bakery products. The technological application of sourdough can offer several advantages such as improving texture and palatability of cereal based products, stabilizing or increasing levels of various bioactive compounds, retarding starch bioavailability and improving mineral bioavailability. This study aims to investigate the effects of substitution of wheat flour by sourdough from whole wheat flour (at levels 20% and 30%) and whey protein concentrate (at level 10%) on the quality of sponge cakes. The characterization of sponge cakes included the evaluation of chemical composition, specific volume, colour and texture properties. The sensory evaluation of sponge cake samples was carried out by a panel of ten trained sensory assessors who evaluated following attributes: shape irregularity, density, pores uniformity, cohesiveness, elasticity, adhesiveness, crumbliness, odour (overall intensity, on eggs), flavour (overall, on eggs), taste (sweet and bitter) and sweet aftertaste. All experimental data were subjected to one-way analysis of variance (ANOVA). To the aim, a Tukey's honestly significant difference (Tukey's HSD) test was carried out to determinate significance differences (P < 0.05) between samples. Regarding the proximate composition and colour measurements, results were, as expected, strongly dependent on the raw materials used in the formulation. Generally, the incorporation of proteins resulted in creation of product which can be labelled as protein source since more than 12% of their energy value is provided by protein. Compared to the control sample, reduction of wheat flour by sourdough and whey proteins caused a significant decrease in specific volume while values of hardness of tested samples were significantly higher. Regarding the sensory analysis, samples with sourdough and proteins exhibited much denser structure with a noticeable number of non-uniform large pores. Reduction of wheat flour by sourdough and whey proteins caused the loss of bitter taste, flavour and odour on eggs while the sweetness for these samples was significantly pronounced. The results indicate that this combination of used ingredients have a potential to be considered as an alternative valueadded food ingredients for bakery products but further research should be conducted in this area.
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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.