Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-24620
Publication type: Article in scientific journal
Type of review: Peer review (publication)
Title: Potential of a techno-functional sourdough and its application in sugar-reduced soft buns
Authors: Müller, Denise
Schipali, Stefanie
Näf, Patrick
Kinner, Mathias
Miescher Schwenninger, Susanne
Schönlechner, Regine
et. al: No
DOI: 10.3390/fermentation8020042
10.21256/zhaw-24620
Published in: Fermentation
Volume(Issue): 8
Issue: 2
Page(s): 42
Issue Date: 20-Jan-2022
Publisher / Ed. Institution: MDPI
ISSN: 2311-5637
Language: English
Subjects: Functional lactic acid bacteria; Clean label strategy; Sugar-reduced soft bun
Subject (DDC): 664: Food technology
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 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.
URI: https://digitalcollection.zhaw.ch/handle/11475/24620
Fulltext version: Published version
License (according to publishing contract): CC BY 4.0: Attribution 4.0 International
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Published as part of the ZHAW project: InnoBUN - Entwicklung und Applikation eines multifunktionellen Sauerteigs in Buns
Appears in collections:Publikationen Life Sciences und Facility Management

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