Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality.

Autor:	Păucean A; Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania. adriana.paucean@usamvcluj.ro., Man SM; Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania. simona.man@usamvcluj.ro., Chiş MS; Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania. simona.chis@usamvcluj.ro., Mureşan V; Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania. vlad.muresan@usamvcluj.ro., Pop CR; Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania. crina.muresan@usamvcluj.ro., Socaci SA; Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania. sevastita.muste@usamvcluj.ro., Mureşan CC; Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania. carmen-rodica.pop@usamvcluj.ro., Muste S; Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania. sonia.socaci@usamvcluj.ro.
Jazyk:	angličtina
Zdroj:	Foods (Basel, Switzerland) [Foods] 2019 Sep 26; Vol. 8 (10). Date of Electronic Publication: 2019 Sep 26.
DOI:	10.3390/foods8100443
Abstrakt:	Usually, aromatic yeasts are designed to ferment wheat substrates for baking purposes but identification of new substrates for these strains and consequently new formulations for dough could lead to diversified bakery products with improved nutritional qualities and specific sensorial properties. The purpose of our study was to optimize the fermentation of quinoa and amaranth flours with non-conventional yeast strains in order to obtain a preferment with high potential in enhancing nutritional, textural and sensorial features of white wheat bread. Two biotypes of Saccharomyces cerevisiae yeast-a wine yeast strain and a beer yeast strain-commercialized for their aromatic properties were used. Both aromatic yeast strains revealed good performance on fermenting pseudocereal substrates. Utilization of the obtained preferment in white wheat breadmaking led to bread with higher protein, fibres, mineral, total polyphenols content, with specific texture and aroma profile and high consumers' acceptability. Competing Interests: The authors have no conflict of interest regarding the content of this paper.
Databáze:	MEDLINE
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