Effect of the Incorporation of Different Freeze-Dried Cultures on the Properties of Sourdough Bread

REFERENCES

• American Public Health Association (APHA). (2001). Compendium of methods of the microbiological examination of foods (4th ed.). Washington, DC: Author.
   Google Scholar
• Association of Official Analytical Chemists (AOAC). (2005). Official Methods of AOAC International (18th ed.). Gaithersburg, MD: Association of Official Analytical Chemists.
   Google Scholar
• Brandt, M. J. (2007). Sourdough products for convenient use in baking. Food Microbiology, 24, 161–164.
   PubMed Web of Science ®Google Scholar
• Carr, L. G., & Tadini, C. C. (2003). Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked French bread. LWT—Food Science and Technology, 36, 609–614.
   Web of Science ®Google Scholar
• Chavan, R. S., & Chavan, S.R. (2011). Sourdough technology—A traditional way for whole some foods: A review. Comprehensive Reviews in Food Science and Food Safety, 10, 169–182.
   Web of Science ®Google Scholar
• Choi, H., Kim, Y., Hwang, I., Kim, J., & Yoon, S. (2012). Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough. Food Chemistry, 134, 2208–2216.
   PubMed Web of Science ®Google Scholar
• Clarke, C. I., Schober, T. J. & Arendt, E. K. (2002). Effect of single strain and traditional mixed strain starter cultures on rheological properties of wheat dough and on bread quality. Cereal Chemistry, 79, 640–647.
   Web of Science ®Google Scholar
• Clarke, C. I., Schober, T. J., Dockery, P., O’Sullivan, K., & Arendt, E. K. (2004). Wheat sourdough fermentation: Effects of time and acidification on fundamental rheological properties. Cereal Chemistry, 81, 409–417.
   Web of Science ®Google Scholar
• Coda, R., Rizzello, C. G., & Gobbetti, M. (2010). Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA). International Journal of Food Microbiology, 137, 236–245.
   PubMed Web of Science ®Google Scholar
• Delcour, J. A., & Hoseney, R. C. (2010). Yeast-leavened products. In Principles of cereal science and technology (3rd ed., pp. 177–206). St Paul, MN: AACC International.
   Google Scholar
• Esteller, M. S., Zancanaro Junior, O., Palmeira, C. N. S., & Lannes, S. C. da S. (2006). The effect of kefir addition on microstructure parameters and physical properties of porous white bread. Europe Food Research Technology, 222, 26–31.
   Google Scholar
• Ferrero, M., Cesena, C., Morelli, L., Scolari, G., & Vescovo, M. (1996). Molecular characterization of Lactobacillus casei strains. FEMS Microbiology Letters, 140, 215–219.
   Web of Science ®Google Scholar
• Fox, P. F., McSweeney, P. L. H., Cogan, T. M., & Guinee, T. P. (2000). Fundamentals of cheese science. Gaithersburg, MD: Aspen Publishiers, Inc.
   Google Scholar
• Hallén, E., İbanoğlu, Ş., & Ainsworth, P. (2004). Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour. Journal of Food Engineering, 63, 177–184.
   Web of Science ®Google Scholar
• Hansen, A. (2006). Sourdough bread. In Y. H. Hui, & F. Sherka ( Ed.), Handbook of food science, technology and engineering (4th ed., pp. 183–210). Gaithersburg, MD: Aspen Publishers.
   Google Scholar
• Instituto Adolfo Lutz (IAL). (2004). Physico-chemical methods for food analysis (4th ed.). São Paulo, Brazil: Author.
   Google Scholar
• 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.
   Web of Science ®Google Scholar
• Katina, K., Salmenkallio-Marttila, M., Partanen, R., Forssell, P., & Autio, K. (2006). Effects of sourdough and enzymes on staling of high-fibre wheat bread. LWT—Food Science and Technology, 39, 479–491.
   Web of Science ®Google Scholar
• Ketabi, A., Soleimanian-Zad, S., Kadivar, M., & Sheikh-Zeinoddin, M. (2008). Production of microbial exopolysaccharides in the sourdough and its effects on the rheological properties of dough. Food Research International, 41, 948–951.
   Web of Science ®Google Scholar
• Kim, H. J., Morita, N., Lee, S. H., & Moon, K. D. (2003). Scanning electron microscopic observations of dough and bread supplemented with Gastrodia elata Blume powder. Food Research International, 36, 387–397.
   Web of Science ®Google Scholar
• Komlenić, D. K., Ugarĉić-Hardi, Z., Jukić, M., Planinić, M., Bucić-Kojić, & Strelec, A. I. (2010). Wheat dough rheology and bread quality affected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition. International Journal of Food Science and Technology, 45, 1417–1425.
   Web of Science ®Google Scholar
• Meignen, B., Onno, B., Gelinas, P., Infantes, M., Guilois, S., & Cahagnier, B. (2001). Optimization of sourdough fermentation with Lactobacillus brevis and baker’s yeast. Food Microbiology, 18, 239–245.
   Web of Science ®Google Scholar
• Meilgaard, M., Civille, G. V., & Carr, B. T. (2007). Sensory evaluation techniques (4th ed.). Boca Raton, FL: CRC Press.
   Google Scholar
• Moore, M. M., Dal Bello, F., & Arendt, E. K. (2008). Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread. Europe Food Research Technology, 226, 1309–1316.
   Web of Science ®Google Scholar
• Paramithiotis, S., Chouliaras, Y., Tsakalidou, E., & Kalantzopoulos. G. (2005). Application of selected starter cultures for the production of wheat sourdough bread using a traditional three-stage procedure. Process Biochemistry, 40, 2813–2819.
   Web of Science ®Google Scholar
• Paramithiotis, S., Tsiasiotou, S., & Drosinos, E. H. (2010). Comparative study of spontaneously fermented sourdoughs originating from two regions of Greece: Peloponnesus and Thessaly. Europe Food Research Technology, 231, 883–890.
   Web of Science ®Google Scholar
• Plessas, S., Alexopoulos, A., Mantzourani, I., Koutinas, A., Voidarou, C., Stavropoulou, E., & Bezirtzoglou, E. (2011). Application of novel starter cultures for sourdough bread production. Anaerobe, 17, 486–489.
   PubMed Web of Science ®Google Scholar
• Plessas, S., Fisher, A., Koureta, K., Psarianos, C., Poonam, N., & Athanasios, A. K. (2008). Application of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and L. helveticus for sourdough bread making. Food Chemistry, 106, 985–990.
   Web of Science ®Google Scholar
• Plessas, S., Pherson, L., Bekatorou, A., Nigam, P., & Koutinas, A. A. (2005). Bread making using kefir grains as baker’s yeast. Food Chemistry, 93, 585–589.
   Web of Science ®Google Scholar
• Plessas, S., Trantallidi, M., Bekatorou, A., Kanellaki, M., Nigam, P., & Koutinas, A. A. (2007). Immobilization of kefir and Lactobacillus casei on brewery spent grains for use in sourdough wheat bread making. Food Chemistry, 105, 187–194.
   Web of Science ®Google Scholar
• Rizzello, C. G., Nionelli, L., Coda, R., Di Cagno, R., & Gobbetti, M. (2010). Use of sourdough fermented for enhancing the nutritional, texture and sensory characteristics of the white bread. Europe Food Research Technology, 230, 645–654.
   Web of Science ®Google Scholar
• Robert, H., Gabriel, V., Lefebvre, D., Rabier, P., Vayssier, Y., & Fontagné-Faucher, C. (2006). Study of the behaviour of Lactobacillus plantarum and Leuconostoc starters during a complete wheat sourdough breadmaking process. LWT—Food Science and Technology, 39, 256–265.
   Web of Science ®Google Scholar
• Sanz-Penella, J. M., Tamayo-Ramos, J. A., & Haros, M. (2012). Application of bifidobacteria as starter culture in whole wheat sourdough breadmaking. Food Bioprocess Technology, 5, 2370–2380.
   Web of Science ®Google Scholar
• Sroan, B. S., Bean, S. R., & Macritchie, F. (2009). Mechanism of gas cell stabilization in breadmaking. I. The primary gluten-starch matrix. Journal Cereal Science, 49, 32–40.
   Web of Science ®Google Scholar
• Upadhyay, R., Ghosal, D., & Mehra, A. (2012). Characterization of bread dough: Rheological properties and microstructure. Journal of Food Engineering, 109, 104–113.
   Web of Science ®Google Scholar
• Vera, A., Ly-Chatain, M. H., Rigobello, V., & Demarigny, Y. (2012). Description of a French natural wheat sourdough over 10 consecutive days focusing on the lactobacilli present in the microbiota. Antonie van Leeuwenhoek, 101, 369–377.
   PubMed Web of Science ®Google Scholar
• Wehrle, K., Grau, H., & Arendt, E. K. (1997). Effects of lactic acid acetic acid and table salt on fundamental rheological properties of wheat dough. Cereal Chemistry, 74, 739–744.
   Web of Science ®Google Scholar
• Wilde, P. (2003). Foam formation in dough and bread quality. In S. P. Cauvain ( Ed.), Breadmaking: Improving quality ( pp. 321–346). Cambridge, UK: Woodhead Publishing.
   Google Scholar