Effect of the refreshment on the liquid sourdough preparation
Main Article Content
Keywords
backslopping, leavening agent, sourdough, spontaneous fermentation
Abstract
The aim of this work was to investigate the effect of refreshments on the growth of endogenous microorganisms during liquid sourdough preparation by using an Italian and Mexican wheat flours and its effects on the physicochemical properties (pH, total titratable acidity, water activity, moisture content and reducing sugars). The liquid sourdoughs were prepared (DY 200) and incubated for 6 days at 20°C. The sourdoughs were refreshed every day and compared with the not-refreshed ones. Preliminary results showed that in the early stages of the microbial growth process, their population was greater in the sourdough made from the Mexican wheat flour than that of the Italian one. However, after 6 days, the microbial population was not significantly different in refreshed or not-refreshed samples for both sourdoughs (Italian and Mexican). Similarly, physicochemical properties did not show significant differences.
References
Ben Omar, N. and Ampe, F. 2000. Microbial community dynamics during production of the Mexican fermented maize dough pozol. Applied and Environmental Microbiology. 66(9): 3664–3673. 10.1128/AEM.66.9.3664-3673.2000
Carnevali, P., Ciati, R., Leporati, A. and Paese, M. 2007. Liquid sourdough fermentation: Industrial application perspectives. Food Microbiology. 24(2): 150–154. 10.1016/j.fm.2006.07.009
Corsetti, A. and Settanni, L. 2007. Lactobacilli in sourdough fermentation. Food Research International. 40(5): 539–558. 10.1016/j.foodres.2006.11.001
De Vuyst, L. and Gänzle, M. 2005. Second international symposium on sourdough: from fundamentals to applications. Trends in Food Science & Technology. 1(16): 2–3. 10.1016/2Fj.tifs.2004.08.003
De Vuyst, L. and Vancanneyt, M. 2007. Biodiversity and identification of sourdough lactic acid bacteria. Food Microbiology. 24(2): 120–127. 10.1016/j.fm.2006.07.005
Decock, P. and Cappelle S. 2005. Bread technology and sourdough technology. Trends in Food Science & Technology. 16(1–3): 113–120. 10.1016/j.tifs.2004.04.012
Ercolini, D., Pontonio, E., De Filippis, F., Minervini, F., La Storia, A., Gobbetti, M. and Di Cagno, R. 2013. Microbial ecology dynamics during rye and wheat sourdough preparation. Applied and Environmental Microbiology. 79(24): 7827–7836. 10.1128/AEM.02955-13
Gobbetti, M., De Angelis, M., Arnaut, P., Tossut, P., Corsetti, A. and Lavermicocca, P. 1999. Pentosani aggiunti nella panificazione: fermentazioni di pentosi derivate da batteri lattici a lievitazione naturale. Microbiologia Degli Alimenti. 16(4): 409–418.
Gobbetti, M. and Gänzle, M. (eds.). Handbook on sourdough biotechnology. Springer Science & Business Media, New York, NY, USA, 97–99 pp.
Hammes, W.P. and Gänzle, M.G. 1998. Sourdough breads and related products. In: Wood, B.J.B. (ed.) Microbiology of fermented foods. Blackie Academic and Profesional, London, 199 pp.
Maifreni, M., Marino, M. and Conte, L. 2004. Lactic acid fermentation of Brassica rapa: chemical and microbial evaluation of a typical Italian product (brovada). European Food Research and Technology. 218(5): 469–473. 10.1007/s00217-004-0877-6
Minervini, F., De Angelis, M., Di Cagno, R. and Gobbetti, M. 2014. Ecological parameters influencing microbial diversity and stability of traditional sourdough. International Journal of Food Microbiology. 171: 136–146. 10.1016/j.ijfoodmicro.2013.11.021
Minervini, F., Lattanzi, A., De Angelis, M., Di Cagno, R. and Gobbetti, M. 2012. Influence of artisan bakery-or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas. Applied and Environmental Microbiology. 78(15): 5328–5340. 10.1128/AEM.00572-12
Paramithiotis, S., Doulgeraki, A.I., Karahasani, A. and Drosinos, E.H. 2014. Microbial population dynamics during spontaneous fermentation of Asparagus officinalis L. young sprouts. European Food Research and Technology. 239(2): 297–304. 10.1007/s00217-014-2222-z
Spicher, G. 1983. Baked goods. In: Rehm J.H., Reed G. (eds.) Biotechnology. Verlag Chemie, Weinheim, Germany, 1–80 pp.
Tecante, A. 2019. Chemical and rheological description of pozol dough fermentation inoculated with Streptococcus infantarius subsp. infantarius 25124 and Lactobacillus plantarum A6. International Journal of Biotechnology & Bioengineering. 5: 1–9.
Thiele, C., Gänzle, M.G. and Vogel, R.F. 2002. Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavor. Cereal Chemistry. 79(1): 45–51. 10.1094/CCHEM.2002.79.1.45
Vrancken, G., Rimaux, T., Weckx, S., Leroy, F. and De Vuyst, L. 2011. Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation. Applied and Environmental Microbiology. 77(8): 2716–2726. 10.1128/AEM.02470-10
Wood, I.P., Elliston, A., Ryden, P., Bancroft, I., Roberts, I.N. and Waldron, K.W. 2012. Rapid quantification of reducing sugars in biomass hydrolysates: improving the speed and precision of the dinitrosalicylic acid assay. Biomass and Bioenergy. 44: 117–121. 10.1016/j.biombioe.2012.05.003
Article Sidebar
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyright Agreement with Authors
Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.
License for Published Contents
http://creativecommons.org/licenses/by-nc-nd/4.0/