Effects of maltogenic amylase from Lactobacillus plantarum on retrogradation of bread

Postbiotics in the Bakery Products: Applications and Nutritional Values

In recent years, the consumption of postbiotics has gained significant attention due to their potential health benefits. However, their application in the bakery industry remains underutilized. This review focuses on recent advances in the use of postbiotics, specifically the metabolites of lactic acid bacteria, in bakery products. We provide a concise overview of the multifaceted benefits of postbiotics, including their role as natural antioxidants, antimicrobials, and preservatives, and their potential to enhance product quality, extend shelf-life, and contribute to consumer welfare. This review combines information from various sources to provide a comprehensive update on recent advances in the role of postbiotics in bakery products, subsequently discussing the concept of sourdough as a leavening agent and its role in improving the nutritional profile of bakery products. We highlighted the positive effects of postbiotics on bakery items, such as improved texture, flavor, and shelf life, as well as their potential to contribute to overall health through their antioxidant properties and their impact on gut health. Overall, this review emphasizes the promising potential of postbiotics to revolutionize the bakery industry and promote healthier and more sustainable food options. The integration of postbiotics into bakery products represents a promising frontier and offers innovative possibilities to increase product quality, reduce food waste, and improve consumer health. Further research into refining techniques to incorporate postbiotics into bakery products is essential for advancing the health benefits and eco-friendly nature of these vital food items.

Improvement on wheat bread quality by in situ produced dextran-A comprehensive review from the viewpoint of starch and gluten

Deterioration of bread quality, characterized by the staling of bread crumb, the softening of bread crust and the loss of aroma, has caused a huge food waste and economic loss, which is a bottleneck restriction to the development of the breadmaking industry. Various bread improvers have been widely used to alleviate the issue. However, it is noteworthy that the sourdough technology has emerged as a pivotal factor in this regard. In sourdough, the metabolic breakdown of carbohydrates, proteins, and lipids leads to the production of exopolysaccharides, organic acids, aroma compounds, or prebiotics, which contributes to the preeminent ability of sourdough to enhance bread attributes. Moreover, sourdough exhibits a "green-label" feature, which satisfies the consumers' increasing demand for additive-free food products. In the past two decades, there has been a significant focus on sourdough with in situ produced dextran due to its exceptional performance. In this review, the behaviors of bread crucial compositions (i.e., starch and gluten) during dough mixing, proofing, baking and bread storing, as well as alterations induced by the acidic environment and the presence of dextran are systemically summarized. From the viewpoint of starch and gluten, results obtained confirm the synergistic amelioration on bread quality by the coadministration of acidity and dextran, and also highlight the central role of acidification. This review contributes to establishing a theoretical foundation for more effectively enhancing the quality of wheat breads through the application of in situ produced dextran.

Synergistic effect of enzymatic pre-treatment and amylose-lipid complex construction on the physicochemical properties of maize starch

In this study, the effects of maltogenic amylase (MAA) pre-treatment and starch-fatty acid complex construction on the physicochemical properties of maize starch (MAS) were investigated. The average chain length of MAA-modified MAS was found to decrease from 18.15 to 14.92. Moreover, MAA pre-treatment of starch induced the formation of a V-type complex. This behaviour was demonstrated by the higher diffraction intensity, enzymatic resistance and short-range ordering of the samples pre-treated with MAA compared with unmodified samples. X-ray diffraction and rheological analysis revealed that the re-crystallisation peak intensities and storage modulus of MAA-MAS-lauric acid (LA)/stearic acid (SA) complexes were lower than those of MAA-starches, MAS-LA/SA complexes and control. The rate of starch re-crystallisation was effectively decreased by the combination of MAA pre-treatment and V-type complex construction. The anti-retrogradation (long-term) characteristics of the tested samples were in the following order: MAA-MAS-LA/SA complexes > MAA-starches > MAS-LA/SA complexes > control.

Maltogenic amylase: Its structure, molecular modification, and effects on starch and starch-based products

Maltogenic amylase (MAA) (EC3.2.1.133), a member of the glycoside hydrolase family 13 that mainly produces α-maltose, is widely used to extend the shelf life of bread as it softens bread, improves its elasticity, and preserves its flavor without affecting dough processing. Moreover, MAA is used as an improver in flour products. Despite its antiaging properties, the hydrolytic capacity and thermal stability of MAA can't meet the requirements of industrial application. However, genetic engineering techniques used for the molecular modification of MAA can alter its functional properties to meet application-specific requirements. This review briefly introduces the structure and functions of MAA, its application in starch modification, its effects on starch-based products, and its molecular modification to provide better insights for the application of genetically modified MAA in starch modification.

Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014

The continuous development of bakery products as well as the increased demands from consumers transform ancient grains into alternatives with high nutritional potential for modern wheat species. The present study, therefore, follows the changes that occur in the sourdough obtained from these vegetable matrices fermented by Lactiplantibacillus plantarum ATCC 8014 during a 24 h. period. The samples were analyzed in terms of cell growth dynamics, carbohydrate content, crude cellulose, minerals, organic acids, volatile compounds, and rheological properties. The results revealed significant microbial growth in all samples, with an average value of 9 log cfu/g but also a high accumulation of organic acids with the increase in the fermentation period. Lactic acid content ranged from 2.89 to 6.65 mg/g, while acetic acid recorded values between 0.51 and 1.1 mg/g. Regarding the content of simple sugars, maltose was converted into glucose, and fructose was used as an electron acceptor or carbon source. Cellulose content decreased as a result of the solubilization of soluble fibers into insoluble fibers under enzymatic action, with percentages of 3.8 to 9.5%. All sourdough samples had a high content of minerals; the highest of which-Ca (246 mg/kg), Zn (36 mg/kg), Mn (46 mg/kg), and Fe (19 mg/kg)-were recorded in the einkorn sourdough.

Development of Fermented Rice Water to Improve the Quality of Garaetteok, a Traditional Korean Rice Cake

In the rice processing industry, wastewater is an inevitable by-product of rice washing. To increase the utilization of washed rice water (WRW), seven types of fermented washed rice water (FWRW) were prepared using lactic acid bacteria (LAB) and carbohydrate hydrolase. The total concentration of small maltooligosaccharides (MOSs) in the amyloglucosidase (AMG) treatment groups was about ten times higher than in the untreated groups. After 6 h of fermentation, six of the seven FWRW samples reached a pH of 4 due to the increased concentration of organic acids and could, therefore, be used as food acidity regulators. To confirm the applicability of FWRW, the traditional Korean rice cake garaetteok was prepared with FWRW and stored at 4 °C for 5 days. A texture profile analysis (TPA) revealed that the hardness of garaetteok treated with FWRW was significantly lower than that of untreated garaetteok following storage. Differential scanning calorimetry (DSC) showed that FWRW retarded the retrogradation of garaetteok during storage. The addition of FWRW using Lactobacillus reuteri with an AMG group was particularly effective for inhibiting microbial activity in garaetteok during storage. These results suggest that FWRW using AMG-added L. reuteri can be used as a novel food additive for improving the quality of traditional Korean starch foods and could also reduce the volume of waste WRW.

Clean-label techno-functional ingredients for baking products - a review

The increased awareness of consumers regarding unfamiliar labels speeded up the ongoing clean label trend. As baking products are widely consumed worldwide, the reduction of non-natural baking aids and improvers is of great interest for consumer's health but also representing a big challenge for food industries. Thus, this paper aims at describing new techno-functional clean label ingredients for baked products and their production processes conditions. Firstly, it includes ingredients such as sustainable protein sources, fat replacers and leavening alternatives. Then, it addresses new process alternatives for producing baking ingredients with natural claim as well as current concepts as the natural fermentation. In particular, molecular and functional modifications of the flour are discussed regarding malting and dry heat treatments. By being considered as green and emerging technologies that improve flour functionality, the resulting ingredients can replace additives. Changes in quality and technological attributes of breads and cakes will be discussed as a consequence of the partial to total replacement of conventional ingredients. This paper provides new alternatives for the baking industry to meet the demand of a growing health-concerned population. In addition, it focused on opening up new possibilities for the food industry to go in line with the consumers' expectations.

Effect of Lactic Fermentation and Cooking on Nutrient and Mineral Digestibility of Peas

Peas are prospectively beneficial legumes in the human diet, and especially in a vegan and vegetarian diet, due to their high content of proteins and starch. Their frequent lack of appeal in human nutrition can be caused by their bloating effect and the content of some antinutritional compounds inhibiting the absorption of important nutrients. This study brings a comprehensive comparison of the nutrient content of pea flour after cooking and lactic fermentation before and after digestion in vitro. As a control sample, raw pea flour was used (sample 1). Raw pea flour was cooked for 10 min (sample 2) and 120 min (sample 3) at 100°C or it was fermented by Lactobacillus plantarum (sample 4) and cooked for 10 min at 100°C (sample 5). The samples were analyzed for protein and amino acids content, maltose, glucose, raffinose, total polyphenols, phytic acid, phytase, and mineral composition (P, Mg, Mn, Fe, Cu, Zn) before and after in vitro digestion. The results showed a significant (p < 0.05) increase in the protein digestibility of samples 3, 4 and 5. In the fermented samples were observed a higher concentration of Cys, Met, and Gln when compared to non-fermented samples. The fermentation of pea flour resulted in a significant (p < 0.05) decrease in glucose, maltose, and raffinose content. Cooking of pea flour for 10 and 120 min, but not fermenting, significantly (p < 0.05) decreased the polyphenols content. Cooking and fermentation together did not affect phytic acid concentration and phytase activity. Mg, Mn, Fe, Cu and, Zn concentration in pea flour was significantly (p < 0.05) decreased by cooking. On the other hand, fermentation significantly (p<0.05) improved the bioaccessibility of Mn and Fe. These findings suggest that lactic fermentation of pea flour is a promising culinary preparation that can improve the digestibility of peas.

The Influence of the Addition of Rosehip Powder to Wheat Flour on the Dough Farinographic Properties and Bread Physico-Chemical Characteristics

An in-depth analysis of wheat flour (WF) substituted with 0.5–2.5% rosehip powder (Rp) concerning the proximate composition, dough farinographic properties, and bread physico-chemical characteristics was performed. The purpose of this study was to investigate whether the use of Rp as a natural alternative for synthetic ascorbic acid in breadmaking was appropriate. A sample of wheat flour with an ascorbic acid addition of 2 mg/100 g was also used. Rp showed higher ash, carbohydrates, and fibre content, as well as lower moisture and protein content compared to wheat flour, and a vitamin C content of 420 ± 16.09 mg/100 g. A proximate composition analysis revealed a decrease in moisture, protein, and wet gluten, and an increase in ash, carbohydrates, and fibres for the flour mixtures compared with WF. Farinographic properties were positively influenced by the Rp addition and the high fibre content in the flour mixtures. Water absorption increased from 58.20% (WF) to 61.90% (2.5% Rp). Dough stability increased for the 0.5–1.0% Rp addition, then slightly decreased. The physico-chemical properties of bread prepared from flour mixtures showed a significant increase in height: 100.10 ± 0.14 mm (WF)–115.50 ± 0.14 mm (1.5% Rp), specific volume: 142.82 cm3/100 g (WF)–174.46 cm3/100 g (1.5% Rp), moisture: 41.81 ± 0.40% (WF)–43.92 ± 0.15% (2.0% Rp), and porosity: 87.75 ± 1.06% (WF)–89.40 ± 0.57% (2.5% Rp). The results indicated that the Rp used in breadmaking to replace synthetic ascorbic acid could be suitable.

Valorisation of fungal hydrolysates of exhausted sugar beet pulp for lactic acid production

BACKGROUND

Exhausted sugar beet pulp pellets (ESBPP) were used as raw material for lactic acid (LA) fermentation. The enzymatic hydrolysis of ESBPP was performed with the solid obtained after the fungal solid-state fermentation of ESBPP as a source of hydrolytic enzymes. Subsequently, a medium rich in glucose and arabinose was obtained, which was used to produce LA by fermentation. For LA production, two Lactobacillus strains were assayed and the effects of the supplementation of the hydrolysate with a nitrogen source and the mode of pH regulation of the fermentation were investigated. Moreover, a kinetic model for LA fermentation by Lactobacillus plantarum of ESBPP hydrolysates was developed.

RESULTS

L. plantarum produced a LA concentration 34% higher than that produced by L. casei. The highest LA concentration (30 g L^-1 ) was obtained with L. plantarum when the hydrolysate was supplemented with 5 g L^-1 yeast extract and the pH was controlled with CaCO₃ . The concentration of acetic acid differed depending on the concentration of CaCO₃ added, producing its maximum value with 27 g L^-1 CaCO₃ . The proposed kinetic model was able to predict the evolution of substrates and products depending on the variation of the pH in the hydrolysate, according to the amount of CaCO₃ added.

CONCLUSIONS

ESBPP can be revalorised to produce LA. A pure LA stream or a mixture of LA and acetic acid, depending on the pH control method of the fermentation, can be produced. Thus, this control is of great interest depending on the destination of the effluent. © 2020 Society of Chemical Industry.

Evaluation of texture, retrogradation enthalpy, water mobility, and anti-staling effects of enzymes and hydrocolloids in potato steamed bread

The functionalities of hydrocolloids and enzymes in texture, retrogradation enthalpy, water mobility and distribution, and anti-staling effects of potato steamed bread stored for 0, 24, and 48 h at 25 °C were investigated. Four kinds of hydrocolloids, including carrageenan, xanthan gum, arabic gum, sodium alginate, and one kind of enzyme (xylanase) showed little effects on the hardness reduction and springiness retention of potato steamed bread during storage, while the presence of α-amylase and lipase could slow down its staling rate. Potato steamed bread with combination of α-amylase (20 mg/kg) and lipase (40 mg/kg) exhibited the lowest hardness, with a significant reduction of 44.20%, besides improving the specific volume, L*, and overall acceptability in sensory evaluation. The addition of α-amylase and lipase could decrease the retrogradation enthalpy and bound water, and increase the mobility of mobile water. These findings shed efficient methods to retard staling of potato steamed bread.