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Dan H, Li H, Li C, Fang Z, Hu B, Chen H, Wang C, Chen S, Hui T, Wu W, Zeng Z, Liu Y. Application of sourdough in gluten-free bakery products. Crit Rev Food Sci Nutr 2024:1-21. [PMID: 38783748 DOI: 10.1080/10408398.2024.2356256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/25/2024]
Abstract
ABSTRACTSIn recent years, the demand for gluten-free (GF) bakery products has grown rapidly due to the remarkable rising number of celiac patients and the increasing health awareness of GF products. However, GF products generally suffer from defects such as poor sensorial level, low nutritional value, high prices and short shelf life. Sourdough is the important starter culture applied in bakery field, and it has been proven to be ideal for enhancing the overall quality of bakery products. This review aims to systematically reviewed the application of sourdough in GF bakery products and its improvement to GF bakery products in terms of texture, shelf life, nutrition and flavor. Its positive effects derive from the complex metabolic activities of sourdough microorganisms, such as acidification, proteolysis, production of exopolysaccharides (EPS), activation of endogenous enzymes, and production of antibacterial substances. Finally, researchers are encouraged to expand the use of sourdough in GF bakery products to increase the variety of GF products. And the technical and nutritional potential of sourdough should be developed more widely.
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Affiliation(s)
- Hangyan Dan
- College of Food Science, Sichuan Agricultural University, Yaan, China
- Sichuan Yaomazi Food Co., Ltd, Meishan, Sichuan, China
| | - Hongyu Li
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Cheng Li
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Zhengfeng Fang
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Bin Hu
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Caixia Wang
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Saiyan Chen
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Teng Hui
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Wenjuan Wu
- College of Science, Sichuan Agricultural University, Yaan, China
| | - Zhen Zeng
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Yuntao Liu
- College of Food Science, Sichuan Agricultural University, Yaan, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Yaan, China
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Dou X, Ren X, Zheng Q, He Y, Lv M, Liu L, Yang P, Hao Y, Chen F, Tang X. Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread. Foods 2023; 12:3818. [PMID: 37893711 PMCID: PMC10606926 DOI: 10.3390/foods12203818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 09/29/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
In this study, Lactococcus lactis lactis subspecies 1.2472, Streptococcus thermophilus 1.2718, and thermostable Lactobacillus rhamnosus HCUL 1.1901-1912 were used to ferment rice flour for preparing rice bread. The characteristics of fermented rice bread were studied to elucidate the mechanism by which fermentation improves the anti-staling ability of rice bread. The amylose content of rice flour increased after fermentation. The peak viscosity, attenuation value, final viscosity, recovery value, and gelatinization temperature decreased. Amylopectin was partially hydrolyzed, and the amylose content decreased. The crystallinity of starch decreased, and the minimum crystallinity of Lactococcus lactis subsp. lactis fermented rice starch (LRS) was 11.64%. The thermal characteristics of fermented rice starch, including To, Tp, Tc, and ΔH, were lower than RS (rice starch), and the △H of LRS was the lowest. Meanwhile, LRS exhibited the best anti-staling ability, and with a staling degree of 43.22%. The T22 of the LRF rice flour dough was lower, and its moisture fluidity was the weakest, indicating that moisture was more closely combined with other components. The texture characteristics of fermented rice bread were improved; among these, LRF was the best: the hardness change value was 1.421 times, the elasticity decrease was 2.35%, and the chewability change was 47.07%. There, it provides a theoretical basis for improving the shelf life of bread.
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Affiliation(s)
- Xinlai Dou
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; (X.D.); (X.R.); (Q.Z.); (Y.H.); (M.L.); (L.L.); (P.Y.)
| | - Xuyang Ren
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; (X.D.); (X.R.); (Q.Z.); (Y.H.); (M.L.); (L.L.); (P.Y.)
| | - Qiumei Zheng
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; (X.D.); (X.R.); (Q.Z.); (Y.H.); (M.L.); (L.L.); (P.Y.)
| | - Yinyuan He
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; (X.D.); (X.R.); (Q.Z.); (Y.H.); (M.L.); (L.L.); (P.Y.)
| | - Mingshou Lv
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; (X.D.); (X.R.); (Q.Z.); (Y.H.); (M.L.); (L.L.); (P.Y.)
| | - Linlin Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; (X.D.); (X.R.); (Q.Z.); (Y.H.); (M.L.); (L.L.); (P.Y.)
| | - Ping Yang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; (X.D.); (X.R.); (Q.Z.); (Y.H.); (M.L.); (L.L.); (P.Y.)
| | - Yanlin Hao
- Institute of Nutrition and Health, China Agricultural Universities, Beijing 100083, China;
| | - Fenglian Chen
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; (X.D.); (X.R.); (Q.Z.); (Y.H.); (M.L.); (L.L.); (P.Y.)
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
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A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads. Food Res Int 2022; 159:111593. [DOI: 10.1016/j.foodres.2022.111593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 05/25/2022] [Accepted: 06/27/2022] [Indexed: 11/18/2022]
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