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Fermentation
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Innovations in Sourdough Bread Making
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Innovations in Sourdough Bread Making

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: closed (31 May 2022) | Viewed by 29226

Special Issue Editor

Dr. Stavros Plessas

E-Mail Website
Guest Editor
Laboratory of Microbiology, Biotechnology and Hygiene, Department of Agricultural Development, Democritus University of Thrace, Orestiada 68200, Greece
Interests: functional foods; fruit juices; probiotics; prebiotics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The application of sourdough is considered to be a key tool for the production of high-quality bread. Several advantages have been presented through the application of sourdough in bread making, such as increased shelf life, improved aromatic profile and sensory characteristics, increased nutritional value, and health benefits. Technological benefits have also been recorded, such as the successful application of sourdough in gluten-free breads. Likewise, an upsurge of interest in sourdough applications in bread making as well as in other food stuffs (pasta) has been revived in recent years. Many factors are considered important for sourdough preparations; however, the proper selection of the starter cultures is considered the most central.

This Special Issue of Fermentation aims to disseminate recent innovative research regarding sourdough bread making, as well as authoritative reviews that compile information from previously published material. Topics include (but are not limited to): microorganisms for the production of sourdough bread; encapsulation; starter cultures; lactic acid bacteria; fermentation; volatiles; functional food; immobilized cells; and more.

Assoc. Prof. Plessas Stavros
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sourdough 
  • bread 
  • innovations 
  • volatiles 
  • starter cultures 
  • lactic acid bacteria 
  • fermentation 
  • immobilized cells 
  • gluten-free

Published Papers (7 papers)

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Editorial

Jump to: Research, Review

3 pages, 178 KiB  
Editorial
Innovations in Sourdough Bread Making
by Stavros Plessas
Fermentation 2021, 7(1), 29; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7010029 - 20 Feb 2021
Cited by 16 | Viewed by 5252
Abstract
The application of sourdough is considered to be a key tool for the production of high-quality bread. Several advantages have been presented through the application of sourdough in bread making, such as increased shelf life, improved aromatic profiles and sensory characteristics, increased nutritional [...] Read more.
The application of sourdough is considered to be a key tool for the production of high-quality bread. Several advantages have been presented through the application of sourdough in bread making, such as increased shelf life, improved aromatic profiles and sensory characteristics, increased nutritional value, and health benefits. Technological benefits have also been recorded, such as the successful application of sourdough in gluten-free breads. Likewise, an upsurge of interest in sourdough applications in bread making as well as in other foodstuffs (pasta) has been witnessed in recent years. Many factors are considered important for sourdough preparations; however, the proper selection of the starter cultures is considered the most central. This Special Issue of Fermentation aims to disseminate recent innovative research regarding sourdough bread making, as well as authoritative reviews that compile information from previously published material. Full article
(This article belongs to the Special Issue Innovations in Sourdough Bread Making)

Research

Jump to: Editorial, Review

17 pages, 1943 KiB  
Article
Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns
by Denise C. Müller, Stefanie Schipali, Patrick Näf, Mathias Kinner, Susanne Miescher Schwenninger and Regine Schönlechner
Fermentation 2022, 8(2), 42; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation8020042 - 20 Jan 2022
Cited by 3 | Viewed by 2512
Abstract
Functional lactic acid bacteria (LAB) as starter cultures used in sourdough fermentation have been researched for years. This study evaluated the LAB strains Leuconostoc citreum DCM65 (mannitol, exopolysaccharide producing, antifungal activity) and Lactiplantibacillus plantarum subsp. plantarum MA418 (amylolytic activity) and their potential as [...] Read more.
Functional lactic acid bacteria (LAB) as starter cultures used in sourdough fermentation have been researched for years. This study evaluated the LAB strains Leuconostoc citreum DCM65 (mannitol, exopolysaccharide producing, antifungal activity) and Lactiplantibacillus plantarum subsp. plantarum MA418 (amylolytic activity) and their potential as single or co-culture starters in sourdough fermented buns containing different levels of sugar (control 9% and reduced 0, 3, 6%). Cell counts, pH development, and organic acids were determined before and after sourdough fermentation (30 °C, 24 h) and physical properties (color, volume, pore structure, and texture) of buns produced thereof were determined after baking. Sourdoughs started with DCM65 and/or MA418 developed up to log 9.2 CFU/g presumptive LAB after 24 h, assertiveness of the added starter cultures species was confirmed by MALDI-TOF MS. Acetic acid and mannitol were only detected in sourdough fermented with DCM65 (single or co-culture) up to 2.5 mg/g and 9.8 mg/g, respectively. The starter cultures applied influenced physical properties of buns. Sourdough buns started with MA418 had higher volume and slice area, and softer crumb; in contrast, buns fermented with DCM65 had a finer pore structure. In summary, both starter cultures showed high potential in sourdough buns with reduced sugar content. Full article
(This article belongs to the Special Issue Innovations in Sourdough Bread Making)
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15 pages, 3087 KiB  
Article
Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains
by Ayoyinka O. Olojede, Abiodun I. Sanni, Kolawole Banwo and Towobola Michael
Fermentation 2022, 8(1), 32; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation8010032 - 14 Jan 2022
Cited by 9 | Viewed by 4003
Abstract
Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering the resulting product beneficial as a functional food. This study produced sorghum bread (SB) using sourdough technology and evaluated the [...] Read more.
Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering the resulting product beneficial as a functional food. This study produced sorghum bread (SB) using sourdough technology and evaluated the texture, nutrition profile, bioactive components, and sensory attributes of the product. The base formula was composed of sorghum flour and corn starch. Sourdough made with Pediococcus pentosaceus LD7 (PL7), P. pentosaceus SA8 (PS8), or Weissella confusa SD8 (WS8) was added at a 20% substitution level for bread production, while bread without sourdough addition was used as the control sample. The texture profiles of the SB were significantly (p ˂ 0.05) softer than that of the control. The sourdough breads possessed higher crude protein, ash, and dietary fibre contents than the control bread. Tannin and total phenol contents were significantly (p ˂ 0.05) higher in the sourdough breads compared to the control sample. The specific volume of the sample made with PS8 sourdough was the highest at 2.50 cm3/g compared to the other samples (2.17–2.46 cm3/g). The sourdough samples had higher scores for taste, texture, aroma, and overall acceptability than the control, with PL7 SB exhibiting the best overall acceptability (6.56). This study established promising use of sourdough with starters as an ingredient for baked products with improved technological and nutritional attributes as well as consumer acceptability. Full article
(This article belongs to the Special Issue Innovations in Sourdough Bread Making)
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20 pages, 1666 KiB  
Article
The Effect of Incubation Temperature, Substrate and Initial pH Value on Plantaricin Activity and the Relative Transcription of pln Genes of Six Sourdough Derived Lactiplantibacillus plantarum Strains
by Maria K. Syrokou, Panagiota Stasinopoulou, Spiros Paramithiotis, Loulouda Bosnea, Marios Mataragas, Georgios K. Papadopoulos, Panagiotis N. Skandamis and Eleftherios H. Drosinos
Fermentation 2021, 7(4), 320; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7040320 - 19 Dec 2021
Cited by 4 | Viewed by 2333
Abstract
The aim of the present study was to assess the effect of sourdough related parameters on the growth and plantaricin activity of six Lactiplantibacillus plantarum strains against a mixture of 5 Listeria monocytogenes strains and to analyze the transcriptomic response of their pln [...] Read more.
The aim of the present study was to assess the effect of sourdough related parameters on the growth and plantaricin activity of six Lactiplantibacillus plantarum strains against a mixture of 5 Listeria monocytogenes strains and to analyze the transcriptomic response of their pln genes. Parameters included 3 substrates (MRS broth, mMRS broth, WFE), 3 temperatures (20, 30, 37 °C), 2 initial pH values (5.0, 6.0), 2 NaCl concentrations (0.0, 1.8%) and 12 time points (ranging from 0 to 33 h). The transcriptomic response of the plantaricin genes to the aforementioned parameters was assessed after 21 h of growth. In general, plantaricin activity was strain dependent with that of Lp. plantarum strains LQC 2422, 2441, 2485 and 2516, harboring four pln genes, namely, pln423 (plαA), plαΒ, plαC and plαD, reaching 2560 AU/mL. However, strains LQC 2320 and 2520, in which 18 pln genes were detected, namely, plNC8a, plNC8b, plNC8c, plnL, plnR, plnJ, plnK, plnE, plnF, plnH, plnS, plnY, plNC8-IF, plNC8-HK, plnD, plnI, plnM and plnG, exhibited plantaricin activity barely reaching 160 AU/mL. Substrate, temperature, initial pH value and strains significantly affected plantaricin activity, while NaCl had only a marginal effect. Similarly, growth substrate and temperature had a more pronounced effect than initial pH value on gene transcription. A strong correlation between the transcription of the genes belonging to the same locus was observed; however, only a weak correlation, if any, was observed between plantaricin activity and the transcription of the genes assessed. Full article
(This article belongs to the Special Issue Innovations in Sourdough Bread Making)
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16 pages, 1232 KiB  
Article
Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics
by Wendy Franco, Katherine Evert and Carina Van Nieuwenhove
Fermentation 2021, 7(3), 115; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7030115 - 15 Jul 2021
Cited by 13 | Viewed by 4165
Abstract
The demand for gluten-free breads has increased in the last years, but important quality and nutritional challenges remain unsolved. This research evaluated the addition of quinoa in whole quinoa grain flour, germinated quinoa flour, and quinoa sourdough, as a functional ingredient in the [...] Read more.
The demand for gluten-free breads has increased in the last years, but important quality and nutritional challenges remain unsolved. This research evaluated the addition of quinoa in whole quinoa grain flour, germinated quinoa flour, and quinoa sourdough, as a functional ingredient in the formulation of a rice flour-based bread. Twenty percent (w/w) of the rice flour was replaced with quinoa flour alternatives in bread formulations. The chemical composition, shelf-life, and sensory attributes of the rice-quinoa breads were analyzed. The addition of quinoa in sourdough resulted in breads with a significantly improved protein content at 9.82%, relative to 2.70% in the control breads. The amino acid content in quinoa sourdough breads also was also 5.2, 4.4, 2.6, 3.0, and 2.1 times higher in arginine, glutamic acid, leucine, lysine, and phenylalanine, respectively, relative to control breads with rice flour only. The addition of quinoa sourdough in rice breads also improved the texture, color, and shelf-life (up to 6 days), and thus they became moderately accepted among consumers. Although the germinated quinoa flour addition also resulted in a higher protein (9.77%) and amino acid content, they had a reduced shelf-life (4 days). Similarly, the addition of quinoa flour resulted in a higher protein content (9.61%), but the breads had poor texture attributes and were the least preferred by the consumers. Full article
(This article belongs to the Special Issue Innovations in Sourdough Bread Making)
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13 pages, 1362 KiB  
Article
Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread
by Frank Vriesekoop, Annie Haynes, Niels van der Heijden, Hao Liang, Paraskevi Paximada and Antien Zuidberg
Fermentation 2021, 7(2), 96; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7020096 - 10 Jun 2021
Cited by 9 | Viewed by 3528
Abstract
The utilisation of food production by-products back into food production within a circular food economy is one of the driving examples to improve sustainability within the food industry. Brewers spent grain is the most abundant by-product from the brewing industry, with currently most [...] Read more.
The utilisation of food production by-products back into food production within a circular food economy is one of the driving examples to improve sustainability within the food industry. Brewers spent grain is the most abundant by-product from the brewing industry, with currently most of it being used as animal feed. In this study, we utilised brewers spent grain as a substrate in a solid-state fermentation in order to produce a Type-3 sourdough culture. Sourdough bread is becoming increasingly popular throughout the western world. The use of fermented brewers spent grain in the production of sourdough bread yielded sourdough bread that was acceptable by consumers. We also investigated the production and presence of the main organic acids in sourdough during the proofing process and the baking process. The baking trials showed that there was a reduction in both lactic and acetic acid content during the actual baking process. The reduction in the concentration of both organic acids appears to be at the heart of the observation that for both organic acids, there is typically a lower concentration in the crust compared to the crumb of the sourdough breads, which was observed in our sourdough breads and those commercially available. Full article
(This article belongs to the Special Issue Innovations in Sourdough Bread Making)
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Review

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17 pages, 685 KiB  
Review
Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products
by Carla Graça, Ana Lima, Anabela Raymundo and Isabel Sousa
Fermentation 2021, 7(4), 246; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7040246 - 29 Oct 2021
Cited by 18 | Viewed by 5861
Abstract
Cereal products are staple foods highly appreciated and consumed worldwide. Nonetheless, due to the presence of gluten proteins, and other co-existing compounds such as amylase-trypsin inhibitors and fermentable short-chain carbohydrates in those products, their preference by consumers has substantially decreased. Gluten affects the [...] Read more.
Cereal products are staple foods highly appreciated and consumed worldwide. Nonetheless, due to the presence of gluten proteins, and other co-existing compounds such as amylase-trypsin inhibitors and fermentable short-chain carbohydrates in those products, their preference by consumers has substantially decreased. Gluten affects the small gut of people with celiac disease, triggering a gut inflammation condition via auto-immune response, causing a cascade of health disorders. Amylase-trypsin inhibitors and fermentable short-chain carbohydrate compounds that co-exists with gluten in the cereal-based foods matrix have been associated with several gastrointestinal symptoms in non-celiac gluten sensitivity. Since the symptoms are somewhat overlapped, the relation between celiac disease and irritable bowel syndrome has recently received marked interest by researchers. Sourdough fermentation is one of the oldest ways of bread leavening, by lactic acid bacteria and yeasts population, converting cereal flour into attractive, tastier, and more digestible end-products. Lactic acid bacteria acidification in situ is a key factor to activate several cereal enzymes as well as the synthesis of microbial active metabolites, to positively influence the nutritional/functional and health-promoting benefits of the derived products. This review aims to explore and highlight the potential of sourdough fermentation in the Food Science and Technology field. Full article
(This article belongs to the Special Issue Innovations in Sourdough Bread Making)
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