Special Issue "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: 31 December 2021.

Special Issue Editor

Dr. Plessas Stavros
E-Mail Website
Guest Editor
Laboratory of Microbiology, Biotechnology and Hygiene, Department of Agricultural Development, Democritus University of Thrace, 68200 Orestiada, 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 papers will be 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 quarterly 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 1600 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 (4 papers)

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Editorial

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Editorial
Innovations in Sourdough Bread Making
Fermentation 2021, 7(1), 29; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7010029 - 20 Feb 2021
Cited by 2 | Viewed by 1135
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

Article
Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics
Fermentation 2021, 7(3), 115; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7030115 - 15 Jul 2021
Viewed by 749
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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Article
Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread
Fermentation 2021, 7(2), 96; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7020096 - 10 Jun 2021
Viewed by 801
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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Review
Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products
Fermentation 2021, 7(4), 246; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7040246 - 29 Oct 2021
Viewed by 254
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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Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

1. Author: Argyro Bekatorou

2. Author:  S. Paramithiotis

3. Author: Wendy Franco Melazzini

4. Tentative Title: Effects of dry sourdough on bread-making quality and acrylamide content

    Authors: Cristina Sarion, Georgiana Gabriela Codină, Adriana Dabija

 

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