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Biofunctional soy-based sourdough for improved rheological properties during storage.

ABSTRACT: Frozen dough storage, along with its thawing process, negatively affects the quality of the final product. Thus, fermentation with selected cultures and the enrichment of wheat-based dough using a specific soy powder could optimize the viscoelastic quality of frozen dough and increase its nutritional characteristics. Based on these aspects, the present study's objective was to examine the effects of soy powder addition to wheat flour with single cultures of Fructilactobacillus florum DSM 22689 or Saccharomyces cerevisiae and coculture with these two microorganisms for 72 h of fermentation. Additionally, the fermentation process was monitored, and viscoelastic behavior and physical-chemical analyses of the fermented sourdough before and after frozen storage were assessed, as soy protein has been proposed to hinder water migration throughout frozen storage. As observed, soy powder, an essential functional ingredient, had a favorable impact on the water-starch-gluten system, and enhanced the viscoelastic behavior before and after 4 weeks of frozen storage.

SUBMITTER: Teleky BE

PROVIDER: S-EPMC9584935 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature

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Biofunctional soy-based sourdough for improved rheological properties during storage.

Teleky Bernadette-Emőke BE Martău Gheorghe Adrian GA Ranga Floricuța F Pop Ioana Delia ID Vodnar Dan Cristian DC

Scientific reports 20221020 1

Frozen dough storage, along with its thawing process, negatively affects the quality of the final product. Thus, fermentation with selected cultures and the enrichment of wheat-based dough using a specific soy powder could optimize the viscoelastic quality of frozen dough and increase its nutritional characteristics. Based on these aspects, the present study's objective was to examine the effects of soy powder addition to wheat flour with single cultures of Fructilactobacillus florum DSM 22689 o ...[more]

PMID: 36266426

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Project description:Retrogradation is defined as the recrystallization or realignment of amylose and amylopectin chains upon cooling of gelatinization starch gels. The storage conditions such as the storage time and temperature are crucial factors that influence and govern the degree of retrogradation and in turn, affect the formation of resistant starch and alteration of thermal and rheological properties. This article investigates the effect of storage time and temperature on the properties of retrograded rice starch. Rice kernels of five different indigenous varieties, namely Diasang lahi, Khaju lahi, Dhusuri bao, Omkar, and Bili rajamudi were cooked by boiling in water and stored at 4 °C and -20 °C for 6 and 12 h, respectively. Differential scanning calorimetry (DSC) studies revealed in raw form that Bili rajamudi exhibited the highest peak gelatinization temperature (Tp, °C) at 79.05 °C whereas Diasang lahi showed the least Tp at 56.12 °C. Further, it was indicated that the Tp and degree of retrogradation (DR%) also increase with increasing time and decreasing temperature of storage. All samples stored at -20 °C for 12 h exhibited the highest degree of retrogradation DR%. Amongst all five varieties stored at -20 °C for 12 h, Omkar exhibited the highest %DR, followed by Bili rajamudi, Khaju lahi, Dhusuri bao, and Diasang lahi. A negative correlation was also established between Tp and resistant starch content (RS%). It was also observed that the resistant starch (RS%) content increased with the increasing time and decreasing temperature of storage. A strong negative correlation was observed between RS% and non-resistant starch (NRS%). Further, rheological studies indicated that retrogradation also affects the viscosity and dynamic rheological properties of starch. In this study, it was evident that extending storage duration from 6 to 12 h and lowering temperature from 4 to -20 °C impact retrogradation of rice starch, which in turn affects the starch's gelatinization, digestibility, and rheology. Rice starch retrograded at lower temperatures for a longer period could prove to be extremely beneficial for development of food products with better textural properties and high RS content or low glycemic index.

Dataset Information

Biofunctional soy-based sourdough for improved rheological properties during storage.

Publications

Biofunctional soy-based sourdough for improved rheological properties during storage.

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