Publication type: Article in scientific journal
Type of review: Peer review (publication)
Title: Enzymatic and microbial conversions to achieve sugar reduction in bread
Authors: Müller, Denise Christina
Nguyen, Ha
Li, Qing
Schönlechner, Regine
Miescher Schwenninger, Susanne
Wismer, Wendy
Gänzle, Michael
et. al: No
DOI: 10.1016/j.foodres.2021.110296
Published in: Food Research International
Volume(Issue): 143
Issue: 110296
Issue Date: 2021
Publisher / Ed. Institution: Elsevier
ISSN: 0963-9969
Language: English
Subjects: Dextransucrase; Isomalto-oligosaccharide; Sourdough; Sucrose; Sugar replacement; Sweet taste; Flour; Sugar; Bread; Weissella
Subject (DDC): 664: Food technology
Abstract: A standard level of sugar addition to bread is 2% (flour base) but sweet baked goods including hamburger buns, hot dog buns and some sandwich bread contain more than 10% sucrose. This study aimed to provide an integrated assessment of different strategies for sugar-reduced bread by using isomaltooligosaccharides (IMO) as bulk sweetening agent, polysaccharide hydrolases to generate sugars from flour polysaccharides, and sourdough. Trained panel sensory analyses of the intensity of sour and sweet tastes were compared to the concentration of organic acids and the sugar concentration of bread. Sourdough fermentation reduced the sweet taste intensity of bread produced with 9% sucrose. This effect was more pronounced with Leuconostoc mesenteroides, which converts fructose to mannitol with concomitant production of acetate. Addition of up to 20% sourdough fermented with Weissella cibaria 10 M, which does not produce mannitol and less acetate when compared to L. mesenteroides, did not substantially reduce the sweet taste intensity. Bread produced with 9% IMO tasted less sweet than bread prepared with 9% sucrose but partial replacement of sucrose with IMO maintained the sweet taste intensity. Addition of 4.5% IMO in combination with W. cibaria sourdough, amyloglucosidase and the fructosidase FruA enabled production of bread with 50% reduced sucrose addition while maintaining the sweet taste intensity. In conclusion, the single use of a sweet bulking agent, of amyloglucosidase or fructanases or the use of sourdough alone, did not maintain the sweet taste intensity of sugar-reduced bread, however, a combination of the three approaches allowed a reduction of sucrose addition without reducing the sweet taste intensity.
Fulltext version: Published version
License (according to publishing contract): Licence according to publishing contract
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Appears in collections:Publikationen Life Sciences und Facility Management

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