Soybean sourdough as bio-ingredients to enhances physical and functional properties of wheat bakery products

Autores
Bustos, Ana Yanina; Gerez, Carla Luciana; Iturriaga, Laura Beatriz; Taranto, Maria Pia
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to evaluate the strain Lactobacillus plantarum C8 as starter culture for soybean sourdough fermentation, in terms of rheological properties, phenolic content and antioxidant activity. After this, wheat breads were prepared with fermented (sourdough) and unfermented soybean flour (control) at three different ratios (4.0:1.0, 3.5:1.0 and 1.5:1.0). Soybean sourdough showed less consistency and increased viscosity compared with unfermented dough. The content of phenolic compounds and the antioxidant activity significantly (P < 0.05) increased after lactic fermentation. The overall characteristics of breads depended on the amount of soybean sourdough or flour addition while the best results were obtained with the lower substitution level. In fact, higher specific loaf volume, less crumb hardness and chewiness, and intensification in lightness with respect to control breads, were obtained. Besides, sourdough breads showed high phenolic content and antioxidant activity with respect to breads made with unfermented soybean flour. In addition, sourdough breads were widely accepted by the consumers. This work put in evidence that sourdough addition improved the physical and functional properties of traditional wheat bread.
Fil: Bustos, Ana Yanina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina. Universidad de San Pablo T; Argentina
Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Iturriaga, Laura Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
Fil: Taranto, Maria Pia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Materia
SOYBEAN FLOUR
SOURDOUGH
LACTOBACILLUS PLANTARUM
PHYSICAL PROPERTIES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/57540
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/57540
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Soybean sourdough as bio-ingredients to enhances physical and functional properties of wheat bakery productsBustos, Ana YaninaGerez, Carla LucianaIturriaga, Laura BeatrizTaranto, Maria PiaSOYBEAN FLOURSOURDOUGHLACTOBACILLUS PLANTARUMPHYSICAL PROPERTIEShttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The aim of this work was to evaluate the strain Lactobacillus plantarum C8 as starter culture for soybean sourdough fermentation, in terms of rheological properties, phenolic content and antioxidant activity. After this, wheat breads were prepared with fermented (sourdough) and unfermented soybean flour (control) at three different ratios (4.0:1.0, 3.5:1.0 and 1.5:1.0). Soybean sourdough showed less consistency and increased viscosity compared with unfermented dough. The content of phenolic compounds and the antioxidant activity significantly (P < 0.05) increased after lactic fermentation. The overall characteristics of breads depended on the amount of soybean sourdough or flour addition while the best results were obtained with the lower substitution level. In fact, higher specific loaf volume, less crumb hardness and chewiness, and intensification in lightness with respect to control breads, were obtained. Besides, sourdough breads showed high phenolic content and antioxidant activity with respect to breads made with unfermented soybean flour. In addition, sourdough breads were widely accepted by the consumers. This work put in evidence that sourdough addition improved the physical and functional properties of traditional wheat bread.Fil: Bustos, Ana Yanina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina. Universidad de San Pablo T; ArgentinaFil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Iturriaga, Laura Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; ArgentinaFil: Taranto, Maria Pia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaMaxwell Science2017-04-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/57540Bustos, Ana Yanina; Gerez, Carla Luciana; Iturriaga, Laura Beatriz; Taranto, Maria Pia; Soybean sourdough as bio-ingredients to enhances physical and functional properties of wheat bakery products; Maxwell Science; Advance Journal of Food Science and Technology; 13; 4; 25-4-2017; 161-1692042-48682042-4876CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.19026/ajfst.13.4443info:eu-repo/semantics/altIdentifier/url/http://maxwellsci.com/jp/mspabstract.php?jid=AJFST&doi=ajfst.13.4443info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:36:37Zoai:ri.conicet.gov.ar:11336/57540instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:36:37.71CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Soybean sourdough as bio-ingredients to enhances physical and functional properties of wheat bakery products
title Soybean sourdough as bio-ingredients to enhances physical and functional properties of wheat bakery products
spellingShingle Soybean sourdough as bio-ingredients to enhances physical and functional properties of wheat bakery products
Bustos, Ana Yanina
SOYBEAN FLOUR
SOURDOUGH
LACTOBACILLUS PLANTARUM
PHYSICAL PROPERTIES
title_short Soybean sourdough as bio-ingredients to enhances physical and functional properties of wheat bakery products
title_full Soybean sourdough as bio-ingredients to enhances physical and functional properties of wheat bakery products
title_fullStr Soybean sourdough as bio-ingredients to enhances physical and functional properties of wheat bakery products
title_full_unstemmed Soybean sourdough as bio-ingredients to enhances physical and functional properties of wheat bakery products
title_sort Soybean sourdough as bio-ingredients to enhances physical and functional properties of wheat bakery products
dc.creator.none.fl_str_mv Bustos, Ana Yanina
Gerez, Carla Luciana
Iturriaga, Laura Beatriz
Taranto, Maria Pia
author Bustos, Ana Yanina
author_facet Bustos, Ana Yanina
Gerez, Carla Luciana
Iturriaga, Laura Beatriz
Taranto, Maria Pia
author_role author
author2 Gerez, Carla Luciana
Iturriaga, Laura Beatriz
Taranto, Maria Pia
author2_role author
author
author
dc.subject.none.fl_str_mv SOYBEAN FLOUR
SOURDOUGH
LACTOBACILLUS PLANTARUM
PHYSICAL PROPERTIES
topic SOYBEAN FLOUR
SOURDOUGH
LACTOBACILLUS PLANTARUM
PHYSICAL PROPERTIES
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The aim of this work was to evaluate the strain Lactobacillus plantarum C8 as starter culture for soybean sourdough fermentation, in terms of rheological properties, phenolic content and antioxidant activity. After this, wheat breads were prepared with fermented (sourdough) and unfermented soybean flour (control) at three different ratios (4.0:1.0, 3.5:1.0 and 1.5:1.0). Soybean sourdough showed less consistency and increased viscosity compared with unfermented dough. The content of phenolic compounds and the antioxidant activity significantly (P < 0.05) increased after lactic fermentation. The overall characteristics of breads depended on the amount of soybean sourdough or flour addition while the best results were obtained with the lower substitution level. In fact, higher specific loaf volume, less crumb hardness and chewiness, and intensification in lightness with respect to control breads, were obtained. Besides, sourdough breads showed high phenolic content and antioxidant activity with respect to breads made with unfermented soybean flour. In addition, sourdough breads were widely accepted by the consumers. This work put in evidence that sourdough addition improved the physical and functional properties of traditional wheat bread.
Fil: Bustos, Ana Yanina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina. Universidad de San Pablo T; Argentina
Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Iturriaga, Laura Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
Fil: Taranto, Maria Pia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
description The aim of this work was to evaluate the strain Lactobacillus plantarum C8 as starter culture for soybean sourdough fermentation, in terms of rheological properties, phenolic content and antioxidant activity. After this, wheat breads were prepared with fermented (sourdough) and unfermented soybean flour (control) at three different ratios (4.0:1.0, 3.5:1.0 and 1.5:1.0). Soybean sourdough showed less consistency and increased viscosity compared with unfermented dough. The content of phenolic compounds and the antioxidant activity significantly (P < 0.05) increased after lactic fermentation. The overall characteristics of breads depended on the amount of soybean sourdough or flour addition while the best results were obtained with the lower substitution level. In fact, higher specific loaf volume, less crumb hardness and chewiness, and intensification in lightness with respect to control breads, were obtained. Besides, sourdough breads showed high phenolic content and antioxidant activity with respect to breads made with unfermented soybean flour. In addition, sourdough breads were widely accepted by the consumers. This work put in evidence that sourdough addition improved the physical and functional properties of traditional wheat bread.
publishDate 2017
dc.date.none.fl_str_mv 2017-04-25
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/57540
Bustos, Ana Yanina; Gerez, Carla Luciana; Iturriaga, Laura Beatriz; Taranto, Maria Pia; Soybean sourdough as bio-ingredients to enhances physical and functional properties of wheat bakery products; Maxwell Science; Advance Journal of Food Science and Technology; 13; 4; 25-4-2017; 161-169
2042-4868
2042-4876
CONICET Digital
CONICET
url http://hdl.handle.net/11336/57540
identifier_str_mv Bustos, Ana Yanina; Gerez, Carla Luciana; Iturriaga, Laura Beatriz; Taranto, Maria Pia; Soybean sourdough as bio-ingredients to enhances physical and functional properties of wheat bakery products; Maxwell Science; Advance Journal of Food Science and Technology; 13; 4; 25-4-2017; 161-169
2042-4868
2042-4876
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.19026/ajfst.13.4443
info:eu-repo/semantics/altIdentifier/url/http://maxwellsci.com/jp/mspabstract.php?jid=AJFST&doi=ajfst.13.4443
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Maxwell Science
publisher.none.fl_str_mv Maxwell Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613150857494528
score 13.070432

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