Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread.

Autor:	Cera S; Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin Katu 2), University of Helsinki, FI-00014, Helsinki, Finland., Tuccillo F; Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin Katu 2), University of Helsinki, FI-00014, Helsinki, Finland., Knaapila A; Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin Katu 2), University of Helsinki, FI-00014, Helsinki, Finland., Sim F; Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin Katu 2), University of Helsinki, FI-00014, Helsinki, Finland., Manngård J; Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin Katu 2), University of Helsinki, FI-00014, Helsinki, Finland., Niklander K; Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin Katu 2), University of Helsinki, FI-00014, Helsinki, Finland., Verni M; Department of Environmental Biology, 'Sapienza' University of Rome, Piazzale Aldo Moro 5, 00185, Rome, Italy., Rizzello CG; Department of Environmental Biology, 'Sapienza' University of Rome, Piazzale Aldo Moro 5, 00185, Rome, Italy., Katina K; Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin Katu 2), University of Helsinki, FI-00014, Helsinki, Finland., Coda R; Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin Katu 2), University of Helsinki, FI-00014, Helsinki, Finland.; Helsinki Institute of Sustainability Science, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland.
Jazyk:	angličtina
Zdroj:	Current research in food science [Curr Res Food Sci] 2024 Feb 12; Vol. 8, pp. 100697. Date of Electronic Publication: 2024 Feb 12 (Print Publication: 2024).
DOI:	10.1016/j.crfs.2024.100697
Abstrakt:	Sourdough technology has been known for its role in the improvement of texture, flavor, and quality of mainly wheat and rye-based breads for decades. However, little is reported about its use in the improvement of whole-grain oat bread, especially concerning flavor formation, which is one major consumer drivers. This study investigated the effects of sourdough obtained by different lactic acid bacteria and yeast starters consortia on the texture and flavor of 100% oat bread. Four different consortia were selected to obtain four oat sourdoughs, which were analyzed to assess the main features due to the different starter fermentation metabolism. Sourdoughs were added to breads as 30% dough weight. Bread quality was technologically monitored via hardness and volume measurements. Sourdough breads were softer and had higher specific volume. The sensory profile of sourdoughs and breads was assessed by a trained panel in sensory laboratory conditions, and the volatile profile was analyzed by HS-SPME-GC-MS. Sourdoughs were rated with higher intensities than untreated control for most of attributes, especially concerning sour aroma and flavor attributes. Sourdough breads were rated with higher intensities than control bread for sour vinegar flavor and total odor intensity, in addition they had richer volatile profile. Our results confirmed that sourdough addition can lead to an enhanced flavor, moreover, it demonstrated that the use of different consortia of lactic acid bacteria and yeast strains leads to the improvement of texture and altered sensory profile of whole-oat bread. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2024 The Authors.)
Databáze:	MEDLINE
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