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Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life.

ABSTRACT: The aim of this study was to evaluate the microtextural properties of optimized wheat bread formulation consisting sourdough (A) prepared with two different fermentation methods [spontaneous fermentation (F1) versus starter of lactic acid bacteria added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) during shelf life. The optimized levels for F1 were 11.45 g 100 g-1 for sourdough, 1.10 g 100 g-1 for dry yeast and 1.58 g 100 g-1 for wheat bran and for F2 6.99 g 100 g-1 for sourdough, 1.02 g 100 g-1 for dry yeast and 38.84 g 100 g-1 for wheat bran. The addition of sourdough significantly decreased the diameters of starch granules of sourdough breads, and affected shape and surface apparance of starch granules. The retrogradation phenomena during storage was explained with the change of interaction between starch granules and protein matrix. The F1 fermentation method was found to be more effective in terms of bread textural properties examined.

SUBMITTER: Hayta M

PROVIDER: S-EPMC5756187 | biostudies-literature | 2018 Jan

REPOSITORIES: biostudies-literature

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Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life.

Hayta M M Hendek Ertop M M

Journal of food science and technology 20171101 1

The aim of this study was to evaluate the microtextural properties of optimized wheat bread formulation consisting sourdough (A) prepared with two different fermentation methods [spontaneous fermentation (F1) versus starter of lactic acid bacteria added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) during shelf life. The optimized levels for F1 were 11.45 g 100 g-1 for sourdough, 1.10 g 100 g-1 for dry yeast and 1.58 g 100 g-1 for whe ...[more]

PMID: 29358790

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Project description:BACKGROUND: The mechanism behind the lowered postprandial insulin demand observed after rye bread intake compared to wheat bread is unknown. The aim of this study was to use the metabolomics approach to identify potential metabolites related to amino acid metabolism involved in this mechanism. METHODS: A sourdough fermented endosperm rye bread (RB) and a standard white wheat bread (WB) as a reference were served in random order to 16 healthy subjects. Test bread portions contained 50 g available carbohydrate. In vitro hydrolysis of starch and protein were performed for both test breads. Blood samples for measuring glucose and insulin concentrations were drawn over 4 h and gastric emptying rate (GER) was measured. Changes in the plasma metabolome were investigated by applying a comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry metabolomics platform (GC × GC-TOF-MS). RESULTS: Plasma insulin response to RB was lower than to WB at 30 min (P = 0.004), 45 min (P = 0.002) and 60 min (P < 0.001) after bread intake, and plasma glucose response was significantly higher at time point 90 min after RB than WB intake (P = 0.045). The starch hydrolysis rate was higher for RB than WB, contrary to the in vitro protein digestibility. There were no differences in GER between breads. From 255 metabolites identified by the metabolomics platform, 26 showed significant postprandial relative changes after 30 minutes of bread intake (p and q values < 0.05). Among them, there were changes in essential amino acids (phenylalanine, methionine, tyrosine and glutamic acid), metabolites involved in the tricarboxylic acid cycle (alpha-ketoglutaric, pyruvic acid and citric acid) and several organic acids. Interestingly, the levels of two compounds involved in the tryptophan metabolism (picolinic acid, ribitol) significantly changed depending on the different bread intake. CONCLUSIONS: A single meal of a low fibre sourdough rye bread producing low postprandial insulin response brings in several changes in plasma amino acids and their metabolites and some of these might have properties beneficial for health.

Dataset Information

Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life.

Publications

Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life.

Similar Datasets

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