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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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Schoenlechner R, Bender D, D’Amico S, Kinner M, Tömösközi S, Yamsaengsung R. Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum. Foods 2023; 12:3125. [PMID: 37628124 PMCID: PMC10453676 DOI: 10.3390/foods12163125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 08/16/2023] [Accepted: 08/17/2023] [Indexed: 08/27/2023] Open
Abstract
The roller milling of sorghum and quinoa seeds into flour fractions (coarse, middle, and fine) was investigated, chemically analysed, and applied in the baking of gluten-free sourdough bread. The gap settings were adjusted to 0, 5, 8, and 10 for quinoa, and 3, 5, and 7 for sorghum. The fine fractions reached values of up to about 41% (gap 8) for quinoa and around 20% for sorghum (gap 5). SEM pictographs illustrated the clear separation of each fraction with the chemical analysis showing high contents of protein, TDF (total dietary fibre), and IDF (insoluble dietary fibre) in the coarse fraction. Up to 77% starch content was obtained in the fine fraction with significant amounts of SDF (soluble dietary fibre), which has good health benefits. Increasing the dough moisture up to 90% helped in decreasing the bread crumb firmness, while low Avrami parameters and RVA pasting behaviour indicated a slow bread-staling rate for both sourdough breads.
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Affiliation(s)
- Regine Schoenlechner
- Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria; (R.S.); (D.B.)
| | - Denisse Bender
- Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria; (R.S.); (D.B.)
| | - Stefano D’Amico
- Austrian Agency for Health and Food Safety, Institute for Animal Nutrition and Feed, Spargelfeldstrasse 191, 1220 Vienna, Austria;
| | - Mathias Kinner
- Life Sciences and Facility Management, Zürich University of Applied Sciences, Einsiedlerstrasse 29b, 8820 Waedenswil, Switzerland;
| | - Sandor Tömösközi
- Research Group of Cereal Science and Food Quality, Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, 1111 Budapest, Hungary;
| | - Ram Yamsaengsung
- Department of Chemical Engineering, Faculty of Engineering, Prince of Songkla University, Hat Yai 90110, Thailand
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Ari Akin P, Demirkesen I, Bean SR, Aramouni F, Boyaci IH. Sorghum Flour Application in Bread: Technological Challenges and Opportunities. Foods 2022; 11:foods11162466. [PMID: 36010465 PMCID: PMC9407531 DOI: 10.3390/foods11162466] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 07/13/2022] [Accepted: 08/10/2022] [Indexed: 11/16/2022] Open
Abstract
Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of different types of sorghum bread. The main types of bread are unleavened (roti and tortilla), flatbread with a pre-ferment (injera and kisra), gluten-free and sorghum bread with wheat. The quality of sorghum flour, dough, and bread can be improved by the addition of different ingredients and using novel and traditional methods. Furthermore, extrusion, high-pressure treatment, heat treatment, and ozonation, in combination with techniques such as fermentation, have been reported for increasing sorghum functionality.
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Affiliation(s)
- Pervin Ari Akin
- Field Crops Central Research Institute, Ankara 06170, Turkey
- Department of Food Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey
- Correspondence:
| | - Ilkem Demirkesen
- Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara 06800, Turkey or
| | - Scott R. Bean
- Center for Grain and Animal Health Research, USDA-ARS, 1515 College Ave., Manhattan, KS 66502, USA
| | - Fadi Aramouni
- Center for Grain and Animal Health Research, USDA-ARS, 1515 College Ave., Manhattan, KS 66502, USA
| | - Ismail Hakkı Boyaci
- Department of Food Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey
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Ncube MB, Taylor J, Bean SR, Ioerger BP, Taylor JRN. Modification of zein dough functionality using kafirin as a coprotein. Food Chem 2022; 373:131547. [PMID: 34802810 DOI: 10.1016/j.foodchem.2021.131547] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 10/24/2021] [Accepted: 11/04/2021] [Indexed: 12/14/2022]
Abstract
Kafirin, sorghum prolamin, was investigated as a coprotein for zein as visco-elastic masses and in starch-based model doughs. Regular kafirin and kafirins from waxy and high protein digestibility (HD) sorghum crosses were studied. HPLC revealed that waxy-HD kafirin was of smaller molecular size and low in β-kafirin. It also had greater surface hydrophobicity. Kafirin addition to zein increased visco-elastic mass elasticity up to ≈50% stress-recovery, similar to wheat gluten. Waxy-HD kafirin gave the highest elasticity, possibly due to its hydrophobicity. Kafirin inclusion at 2:8 parts zein increased the tensile strength of model doughs. Maximum strength was, however, only 60% that of gluten-based dough. Kafirin from regular sorghum gave the highest strength, possibly because of greater disulphide-bonded polymerisation. Confocal laser scanning microscopy showed that zein-kafirin copolymers formed fairly linear fibrils in stretched doughs, indicating excellent compatibility between the proteins. Future research should establish how kafirin-zein copolymer performs in non-wheat flour products.
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Affiliation(s)
- Mphokuhle B Ncube
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa
| | - Janet Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa
| | - Scott R Bean
- Grain Quality and Structure Research Unit, CGAHR, USDA-ARS, Manhattan, KS, USA
| | - Brian P Ioerger
- Grain Quality and Structure Research Unit, CGAHR, USDA-ARS, Manhattan, KS, USA
| | - John R N Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa.
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A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:4419955. [PMID: 35368804 PMCID: PMC8970856 DOI: 10.1155/2022/4419955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 02/22/2022] [Accepted: 02/26/2022] [Indexed: 11/17/2022]
Abstract
Fermented foods and beverages are the product of the enzymaticcally transformed food components which are acived by different microorganisms. Fermented foods have grown in popularity in recent years because of their alleged health benefits. Biogenic amines, bioactive peptides, antinutrient reduction, and polyphenol conversion to physiologically active chemicals are all possible health benefits of fermentation process products. In Ethiopian-fermented foods, which are mostly processed using spontaneous fermentation process. Injera is one of the fermented food products consumed in all corners of the country which sourdough fermentation could be achieved using different LAB and yeast strains. Moreover, the kind and concentration of the substrate and the type of microbial flora, as well as temperature, air supply, and pH, all influence the fermentation process of injera. This review article gives an overview of factors influencing the fermentation process of teff ('Eragrostis tef.') and other cereal-based Ethiopian injera.
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Alemneh ST, Emire SA, Hitzmann B, Zettel V. Comparative Study of Chemical Composition, Pasting, Thermal and Functional properties of Teff (Eragrostis tef) Flours Grown in Ethiopia and South Africa. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2027441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Sendeku Takele Alemneh
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Shimelis Admassu Emire
- Food Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
| | - Bernd Hitzmann
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Viktoria Zettel
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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Zhu X, Wu M, Deng R, Rizwan Khan M, Deng S, Wang X, Busquets R, Deng W, Luo A. Amplification Refractory Mutation System (ARMS)-PCR for Waxy Sorghum Authentication with Single-Nucleotide Resolution. Foods 2021; 10:foods10092218. [PMID: 34574328 PMCID: PMC8467681 DOI: 10.3390/foods10092218] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 09/09/2021] [Accepted: 09/09/2021] [Indexed: 12/11/2022] Open
Abstract
Waxy sorghum has greater economic value than wild sorghum in relation to their use in food processing and the brewing industry. Thus, the authentication of the waxy sorghum species is an important issue. Herein, a rapid and sensitive Authentication Amplification Refractory Mutation System-PCR (aARMS-PCR) method was employed to identify sorghum species via its ability to resolve single-nucleotide in genes. As a proof of concept, we chose a species of waxy sorghum containing the wxc mutation which is abundantly used in liquor brewing. The aARMS-PCR can distinguish non-wxc sorghum from wxc sorghum to guarantee identification of specific waxy sorghum species. It allowed to detect as low as 1% non-wxc sorghum in sorghum mixtures, which ar one of the most sensitive tools for food authentication. Due to its ability for resolving genes with single-nucleotide resolution and high sensitivity, aARMS-PCR may have wider applicability in monitoring food adulteration, offering a rapid food authenticity verification in the control of adulteration.
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Affiliation(s)
- Xiaoying Zhu
- Healthy Food Evaluation Research Center and Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (X.Z.); (M.W.); (S.D.); (W.D.)
| | - Minghua Wu
- Healthy Food Evaluation Research Center and Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (X.Z.); (M.W.); (S.D.); (W.D.)
| | - Ruijie Deng
- Healthy Food Evaluation Research Center and Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (X.Z.); (M.W.); (S.D.); (W.D.)
- Correspondence: (R.D.); (X.W.); (A.L.)
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Sha Deng
- Healthy Food Evaluation Research Center and Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (X.Z.); (M.W.); (S.D.); (W.D.)
| | - Xi Wang
- Sichuan Langjiu Group Co., Ltd., Luzhou 646523, China
- Correspondence: (R.D.); (X.W.); (A.L.)
| | - Rosa Busquets
- School of Life Sciences, Pharmacy and Chemistry, Kingston University London, Penrhyn Road, Kingston upon Thames KT1 2EE, UK;
| | - Wanyu Deng
- Healthy Food Evaluation Research Center and Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (X.Z.); (M.W.); (S.D.); (W.D.)
| | - Aimin Luo
- Healthy Food Evaluation Research Center and Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (X.Z.); (M.W.); (S.D.); (W.D.)
- Correspondence: (R.D.); (X.W.); (A.L.)
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